Eksperimentalni dizajn i optimiranje tretiranja bistrih voćnih sokova ultrazvukom visoke snage

undergraduate thesis

• Title (english): Experimental design and optimisation of high power ultrasound treatment of clear fruit juices
• Author: Jelena Brckan
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2011-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu izrađen je plan i eksperimentalni dizajn tretiranja ultrazvukom juicea i nektara od jabuke. Pokus se ekperimentalno isplanirao te se optimirao utjecaj ultrazvučnih parametara (amplitude, vremena tretiranja i temperature uzoraka) na reološka svojstva (koeficijent konzistencije –K i indeks tečenja – n) juice-a i nektra od jabuke. U cilju da se utvrdi statistički utjecaj temperature, amplitude i vremena tretiranja rezultati reoloških mjerenja obrađeni su pomoću računalnog programa STATGRAPHICS Centurion (StatPoint tehnologija, Inc). Korištena je metoda odzivne površine (Response Surface Methodology (RSM)) i centralno kompozitni plan pokusa (central composite design, CCD). Kao primjer optimiranja eksperimenta, obrađeni su rezultati reoloških svojstava 100%-tnog soka i nektara od jabuke, pripremljenog prema recepturi s minimalno 11,2°Bx, nakon tretiranja ultrazvukom.

Abstract (english)

This final work elaborates a plan and experimental design for ultrasound treatment of apple juice and apple nectar. The experiment is first experimentally planned; ultrasound parameters have been chosen (amplitude, time of treatment and sample temperature). The effects of parameters have been studied in order to examine its impact on rheological properties (consistency coefficient –K and fluency index -n) of fruit juices. The rheological results have been optimized for both, apple juice and apple nectar. Rheological measurement results were processed using STATGRAPHICS Centurion (StatPoint technology, Inc.) software, to determine statistical influence of temperature, amplitude and time of treatment. A method that was used is Response Surface Methodology (RSM), along with central composite design (CCD). Results of rheological properties of 100 % apple juice and apple nectar, prepared using recipe with the minimum of 11.2°Bx after the ultrasound treatment, represent an example of experiment optimization.

• Keywords: eksperimentalni dizajn; optimiranje; ultrazvuk visoke snage; reološka svojstva; Statgraphics
• Keywords (english): experimental design; optimizing; high power ultrasound; rheological properties; Statgraphics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:101493
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-18 13:09:32