Utjecaj ultrazvučne ekstrakcije na fizikalna svojstva ekstrakta osušene kore rajčice

undergraduate thesis

• Title (english): The Effect of Ultrasound Assisted Extraction (UAE) on the Physical Properties of Dried Tomato Peel Extract
• Author: Monika Dilber
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2022-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U sklopu 'zero waste' proizvodnje nastoji se iskoristiti kora rajčice koja se inače odbacuje prilikom proizvodnje. Postupkom ekstrakcije se iz kore mogu izdvojiti bioaktivni spojevi. Cilj ovog rada je odrediti optimalne vrijednosti električne provodljivosti i pH kore rajčice nakon ultrazvučne ekstrakcije u usporedbi s konvencionalnom metodom ekstrakcije. 27 uzoraka je tretirano ultrazvukom, a 9 zagrijavano u vodenoj kupelji pri 60 ˚C te su korišteni različiti udjeli etanola (0 %, 25 %, 50 %), vrijeme tretiranja (3 min, 6 min, 9 min) i amplituda (50 %, 75 %, 100 %). Rezultati mjerenja obrađeni su u software-skom programu STATGRAPHICS Centurion. Optimalni uvjeti se odnose na najveću pHvrijednost i električnu provodljivost. Obradom rezultata ustanovljeno je da je najveći pH postignut konvencionalnim zagrijavanjem, a najveća električna provodljivost ultrazvučnim tretmanom.

Abstract (english)

As part of 'zero waste' production, attempts are made to find usage of tomato peel, which is generally discarded during production. Bioactive compounds can be separated from the tomato peel by extraction processes. The aim of this work is to determine the optimal values of electrical conductivity and pH of tomato peel after ultrasound-assisted extraction (UAE) in comparison with the conventional extraction method. 27 samples were treated with ultrasound and 9 were heated in a water bath at 60 ˚C with different proportions of ethanol (0 %, 25 %, 50 %), treatment time (3 min, 6 min, 9 min) and amplitude (50 %, 75 %, 100 %). The results were processed in the STATGRAPHICS Centurion software program. Optimal conditions refer to the highest pH value and electrical conductivity. The results established that conventional heating achieved the highest pH, while higher electrical conductivity was achieved by UAE treatment.

• Keywords: kora rajčice; ekstrakcija; ultrazvuk; pH-vrijednost; električna provodljivost
• Keywords (english): tomato peel; extraction; ultrasound; pH value; electrical conductivity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:772849
• 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: Open access
• Created on: 2022-10-20 13:42:22