Utjecaj ultrazvuka visoke snage na reološka svojstva soka jabuke

undergraduate thesis

• Title (english): The impact of high intensity ultrasound on rheological properties of apple juice
• Author: Mihaela Katić
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2011-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada je proučiti djelovanje ultrazvuka različitih amplituda (60, 90 i 120μm) kod različitih temperatura (20°C, 40°C i 60°C) i vremena tretiranja (3, 6 i 9 min) na uzorke juice-a i nektara od jabuke. Ispitivao se utjecaj ultrazvuka visoke snage na reološka svojstva juice-a i nektara soka jabuke. Utvrđeno je da ultrazvuk statistički ima značajnog utjecaja na koeficijent konzistencije i indeks tečenja juice-a od jabuke, dok kod nektara od jabuke nema značajnog utjecaja na navedene parametre.

Abstract (english)

The aim of this work was to study effect of high intensity ultrasound at different amplitudes (60, 90 and 120μm), temperatures (20, 40 and 60°C) and time of treatment (3, 6 and 9 min) on samples of apple juices and nectars. The influence of high intensity ultrasound on the rheological properties of apple juice and apple nectar has been studied. Results show that there is statistically significant impact of ultrasonic parameters on rheological properties of apple juice, while in nectar samples the impact of ultrasonic parameters were not found statistically significant.

• Keywords: ultrazvuk visokog intenziteta; reološka svojstva
• Keywords (english): high intensity ultrasound; rheological properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:082135
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-19 09:42:26