Određivanje intenziteta ultrazvuka pri različitim snagama ultrazvučnog uređaja

master's thesis

• Title (english): Determination of ultrasonic intensity under various powers of ultrasonic device
• Author: Danijela Žalac
• Mentor: Mladen Brncic (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2009-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada bila je odrediti intenzitet ultrazvuka u vodi uređajem maksimalne izlazne snage od 400W s direktno uronjemo sondom od titana. Frekvencija uređaja je konstantna i iznosi 24 kHz. Dubina urona sonde iznosila je 2 cm. Promjer sonde iznosio je 7 mm, ciklus je bio konstantan, a intenzitet ultrazvuka se mjerio pri amplitudama uređaja od 20-100%. Amplituda predstavlja postotak izlazne nominalne snage. Korištena je kalorimetrijska metoda za određivanje intenziteta ultrazvuka. Volumen vode koji se umjeravao bio je 105 mL. U kalorimetar su postavljena dva termometra radi mogućnosti usporedbe rezultata mjerenja dobivenih senzorima sa različitom rezolucijom i točnošću. Termometri ne pokazuju apsolutno istu temperaturu, međutim razlika u njihovom relativnom pokazivanju (s obzirom na mjerenje razlike temperature) je vrlo mala što dobro odgovara eksperimentu jer se ustvari mjeri relativna promjena temperature pri izračunu izlazne akustičke snage. Dobiveni rezultati ukazuju na opravdanost ove metode. Linearno s povećanjem amplitude povećava se i ultrazvučni intenzitet. Ovakvom metodom se jasno mogu definirati intenziteti i za druge prehrambene sirovine i gotove proizvode.

Abstract (english)

The purpose of this Graduate Thesis is to determine ultrasonic intensity in water with immersed probe of titan of ultrasonic device with maximum output power of 400W. Frequency of that device is constant and amount 24 kHz. Depth of immersed probe was 2 cm. Diameter of probe was 7 mm, cycle was constant and ultrasonic intensity was merged by device with amplitudes 20-100%. Amplitude present percentage of maximum output power. Calorimetric method was used for determine ultrasonic intensity. Volume of water was calibrated to 105 ml. Calorimeter was fitted with two thermometers to compare results obtained by sensors with different resolution and accuracy. Thermometers don't indicate the same absolute temperature, but the difference in indication of relative temperature is very small which contribute to experiment because it has to be measured relative alternation of temperature for calculation of output acoustic power. Obtained results justify this method. Ultrasonic intensity is amplified with amplification of amplitude, linear. With this method it can clearly define intensity for other food raws and final products.

• Keywords: ultrazvuk; ultrazvučni intenzitet; kalorimetrijska metoda; sonda
• Keywords (english): ultrasonic; ultrasonic intensity; calorimetric method; sonde (probe)
• Language: croatian
• URN:NBN: urn:nbn:hr:159:244712
• 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: 2017-08-30 10:54:43