Definiranje optimalnih procesnih paramatara ultrazvuka visokog intenziteta na promjenu fizikalnih svojstava sojinog mlijeka primjenom sondi različitog promjera

master's thesis

• Title (english): Defining optimal process parameters of a high intensity ultrasound for changes in physical properties of soy milk using probes with different diameter
• Author: Maja Milutin
• Mentor: Mladen Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2010-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Fizikalna svojstva sojinog mlijeka kao što su temperatura, pH, gustoća i apsorbancija mijenjaju se primjenom različitih procesnih parametara ultrazvuka visokog intenziteta. Istraživanje je provedeno uređajem maksimalne izlazne snage od 100 W, frekvencije od 30 kHz, sondama promjera 7 i 10 milimetara te uređajem maksimalne izlazne snage 200 W, frekvencije od 24 kHz, sondom promjera 14 milimetara pri amplitudama (A = 20, 60 i 100%), vremenu obrade (t = 2, 6, 10 i 15 minuta) i primjenjenom ciklusu (c = 0,6; 0,8 i 1). Cilj ovog rada bio je odrediti optimalne procesne parametre pri kojima dolazi do najizraženijih promjena na vrijednosti temperature, pH, gustoće i apsorbancije sojinog mlijeka primjenom sondi promjera 7 mm, 10 mm i 14 mm. Volumen obrađenog mlijeka bio je 150 mL. Rezultati su statistički obrađeni u programu „Statistica 8“ i utjecaji su prikazani analizom varijance (ANOVA). Značajnost svakog procesnog parametra na pojedino fizikalno svojstvo prikazano je Post-hoc analizom (Tukey – test).

Abstract (english)

Physical properties of soy milk such as temperature, pH, density and absorbance alter with the change of the process parameters of the high intensity ultrasound. A research was conducted with a device of maximum output power of 100 W, a frequency of 30 kHz, probes of a diameter of 7 and 10 mm and with a device of maximum output power of 200W, a frequency of 24kHz, probe of a diameter of 14mm at the values of the amplitude (A = 20, 60 and 100 %), the time of processing (t =2, 6, 10 and 15 minutes) and the applied cycle of 0,6; 0,8 and 1.The goal of this thesis was to determine the optimal process parameters which provoke by far the biggest change of temperature, pH, density and absorbance values of soy milk using probes of the diameter of 7 mm, 10 mm and 14 mm. The volume of processed milk was 150 mL. The results were statistically analyzed with "Statistica 8" program and the influences were demonstrated by the analysis of variance (ANOVA). The importance of each process parameter on the particular physical property is represented in Post-hoc analysis (Tukey - test).

• Keywords: ultrazvuk; sojino mlijeko; fizikalna svojstva; sonda
• Keywords (english): ultrasound; soy milk; physical properties; probe
• Language: croatian
• URN:NBN: urn:nbn:hr:159:177902
• 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: 2017-08-29 10:45:02