Utjecaj vrste ultrazvučnog predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva Muškatne bundeve Cucurbita moschata

master's thesis

• Title (english): Influence of different ultrasonic pre-treatments on energy consumption, drying time, color and texture properties of Muscat Cucurbita moschata
• Author: Marko Adrian Šimić
• Mentor: Filip Dujmić (mentor)
• Mentor: Mirna Tadić (pomoć pri izradi, neposredni voditelj)
• Mentor: Marko Marelja (pomoć pri izradi, neposredni voditelj)
• Committee member: Sven Karlović (predsjednik povjerenstva)
• Committee member: Mladen Brnčić (član povjerenstva)
• Committee member: Damir Ježek (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory of Thermodynamics); Zagreb
• Defense date and country: 2023-12-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj različitih ultrazvučnih postava i predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva Muškatne bundeve Cucurbita moschata. Neovisno o primijenjenom ultrazvučnom predtretmanu postiže se skraćenje vremena sušenja. Primjenom indirektnog ultrazvučnog predtretmana postignuto je skraćenje vremena sušenja od 20,64 % uz uštedu u utrošku energije od 28.77%, dok primjenom direktnog ultrazvučnog predtretmana postignuto je skraćenje vremena sušenja od 22,25 % uz ušteda u ukupnom utrošku energije od 31,05 %. Ukupna promjena boje ΔE* ovisno o predtretmanu kod optimalnog vremena sušenja i utroška energije kreće su području uočljivih promjena ΔE* (3,0 – 6,0). Ispitivanjem teksturalnih parametara utvrđeno je da ultrazvučni predtretman nema negativnog utjecaja na ispitane osnovne teksturne parametre, a time ni na samo organoleptičko svojstvo teksture.

Abstract (english)

The aim of this work was to investigate the influence of different ultrasonic settings and pretreatments on the energy consumption, drying time, color and structural properties of Cucurbita moschata. Regardless of the ultrasonic pretreatment applied, a reduction in drying time of 20.64 % was achieved in the indirect pretreatment, with a saving in energy consumption of 28.77 %, while a reduction in drying time of 22.25 % was achieved in the direct pretreatment, with a saving in total energy consumption of 31.05 %. The total color change ΔE* as a function of pretreatment is in the range of perceptible changes ΔE* (3.0 – 6.0) under optimal conditions in terms of drying time and energy consumption. It was also found that ultrasonic pretreatment has no negative effects on the basic texture parameters tested nor on the organoleptic properties of the texture itself.

• Keywords: ultrazvuk; sušenje; utrošak energije; boja; teksturalna svojstva
• Keywords (english): ultrasound; drying; energy consumption; color; textural properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:730354
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-05-29 13:28:46