Utjecaj termosonifikacije na stabilnost vitamina C u soku od jabuke

master's thesis

• Title (english): The effect of thermosonication on the stability of vitamin C in apple juice
• Author: Marin Skelin
• 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: 2011-07-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada je utvrditi djelovanje ultrazvuka visoke snage, (amplitude, temperature i vremena tretiranja) na stabilnost askorbinske kiseline (vitamina C) u soku od jabuke. Primijenjen je tretman ultrazvučnom sondom (20 kHz) promjera 12,7 mm, nominalne snage 600 W. Korištene su tri amplitude (60, 90 i 120 μm tj. 50, 75 i 100% snage) primjenom sonde od 12,7 mm, različita vremena tretiranja (3, 6 i 9 min) i različite temperature (20 °C, 30 °C i 40 °C). Primjenom računalnog programa STATGRAPHICS Centurion, te metodom odzivne površine (Response Surface Methodology (RSM)) i centralno kompozitnog plana pokusa (Central composite design, CCD) statistički su obrađeni rezultati. Ispitivanjem utjecaja ultrazvuka visoke snage primjenom sonde od 12,7 mm na stabilnost askorbinske kiseline, utvrđeno je da najveći utjecaj ima kombinacija parametara i to interakcija temperature uzorka i amplitude uzorka, te kvadratična interakcija temperature uzorka.

Abstract (english)

The aim of this thesis is to determine the effect of high-power ultrasound (amplitude, temperature and treatment time), on the stability of ascorbic acid (vitamin C) in apple juice. The treatment was performed using 12.7 mm ultrasonic probe operated at 600 W nominal powers (ultrasonic treatment frequency at 20 kHz). Three amplitudes (of 60, 90 and 120 μm, equivalent to 50, 75 and 100% of power) were applied by using the 12.7 mm probe, also different treatment time (3, 6 and 9 min) and temperature of sample varied (20, 30 and 40 °C). The results were statistically processed with STATGRAPHICS Centurion computer program (StatPoint Technology, Inc) using Response Surface Methodology (RSM), and Central Composite Design (CCD). The study of the effect of high-power ultrasound, using 12.7 mm probe, on the stability of ascorbic acid, showed that the combination of parameters had statistically greatest influence, an interaction between the temperature of the sample and amplitude of the sample and quadratic interaction of temperature of the sample.

• Keywords: ultrazvuk visoke snage; termosonifikacija; vitamin C; stabilnost; planiranje i optimiranje eksperimenta
• Keywords (english): high power ultrasound; thermosonication; vitamin C; stability; experimental design and optimization
• Language: croatian
• URN:NBN: urn:nbn:hr:159:346133
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-01 09:55:02