Matematičko modeliranje sušenja jabuke "Zlatni delišes" uz predobradu ultrazvukom visokog intenziteta

master's thesis

• Title (english): Mathematical modeling of drying of apple "Golden delicious" ultrasound pretreatment with high intensity
• Author: Iva Džineva
• Mentor: Damir Ježek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2010-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sušenje je važna operacija u prehrambenoj industriji. Infracrveno sušenje u kombinaciji sa ultrazvukom koristi niže temperature od uobičajenih metoda sušenja koje se baziraju na upotrebi vrućeg zraka uz veliki gubitak vode održavajući boju, teksturu i strukturu. Cilj ovog rada je istraživanje kinetike sušenja jabuke "Zlatni Delišes" uz predobradu ultrazvukom visokog intenziteta. Ultrazvučni uređaj frekvencije 24 kHz i maksimalne snage 400 W koristio se za predobradu ultrazvukom. Amplitude rada iznosile su 25 %, 50 %, 75 % i 100 %. Optimiziranje procesa sušenja pomoću matematičkog modeliranja raspodjele temperature i vlage u materijalu može smanjiti potrošnju energije u infracrvenoj sušari. Dobiveni rezultati pokazali su da primjena ultrazvuka različitih amplituda utječe na skraćivanje perioda sušenja te na veći stupanj uklanjanja vlage iz komadića jabuke. Zbog toga je provedena instrumentalna analiza teksture, točnije analizirani su neki od značajnijih parametara poput tvrdoće i elastičnosti, kao i boja samih uzoraka.

Abstract (english)

Drying is an important operation in the food processing industry. Infrared drying combined with ultrasound uses lower temperatures than conventional hot-air methods to obtain higher water loss while preserving color, texture and structure. The aim of this work was to investigate the kinetics of drying apple „Golden Delicious“ pre-treated with high intensity ultrasound. Ultrasound device working at a frequency of 24 kHz with a power capacity about 400 W was used for ultrasound pretreatment. The amplitudes used were 25 %, 50 %, 75 % and 100 %. Optimizing the drying process using mathematical modelling of temperature and moisture distribution in the material can reduce energy consumption in a infrared dryer. The results showed that the use of different amplitudes of ultrasound reduces the time of drying and allows elimination of more water from the pieces of apple. Therefore, it was conducted instrumental analysis of texture, specifically analysed some of the important parameters such as hardness and elasticity, and color of the samples.

• Keywords: jabuka; infracrveno sušenje; ultrazvuk visokog intenziteta; matematički modeli
• Keywords (english): apple; infrared drying; high intensity ultrasound; mathematical models
• Language: croatian
• URN:NBN: urn:nbn:hr:159:404291
• 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: 2017-08-28 12:42:20