Utjecaj netoplinskih tehnologija na fizikalna svojstva sojinog mlijeka sa različitim udjelima suhe tvari

undergraduate thesis

• Title (english): The impact of non thermal technologies on physical characteristics of soymilk with different dry matter content
• Author: Domagoj Kurtoić
• Mentor: Tomislav Bosiljkov (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2017-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti utjecaj netoplinskih tehnologija, ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na promjenu fizikalnih svojstava (apsorbancija, gustoća, temperatura i raspodjela veličine masnih globula) sojinog mlijeka sa različitim udjelom suhe tvari. Praćen je utjecaj ultrazvuka nominalne snage 100 W pri amplitudama 20, 60 i 100 %, vremena obrade 6 i 10 minuta, sondama promjera 7 i 10 mm i visokog hidrostatskog tlaka pri tlakovima od 100, 200 i 300 Mpa pri vremenu zadržavanja od 9 i 15 min. Dobiveni rezultati statistički su obrađeni (ANOVA) pomoću programskog paketa „Statistica 12“. Obje tehnologije pokazuju statistički značajan utjecaj na pozitivnu promjenu promatranih fizikalnih svojstava. Ultrazvuk visokog intenziteta pokazao se kao učinkovitija tehnika u smislu stabilnosti uzoraka izraženog preko stabilnijeg intervala (0,03 – 5 μm) raspodjele veličine masnih globula.

Abstract (english)

The main goal of this research was an implementation of nonthermal technologies: high-intensity ultrasound and high hydrostatic pressure on changes of physical properties (absorbance, density, temperature, fat globule distribution) of soybean milk with different dry matter content. Nonthermal treatment was performed with following conditions: amplitude 20, 60 and 100 %, time of treatment 6 and 10 minutes, probe diameter 7 and 10 mm and pressures 100, 200 and 300 MPa and holding time 9 and 15 minutes. Statistical analysis (ANOVA) was performed with „Statistica 12“. The both technologies showed a positive statistical influence on all observed physical properties. In a narrower sense, high-intensity ultrasound has a slightly higher positive impact on the stability of soybean milk expressed over the interval (0,03 – 5 μm) of fat globule distribution.

• Keywords: raspodjela veličine čestica; sojino mlijeko; ultrazvuk; visoki hidrostatski tlak
• Keywords (english): ultrasound; high hydrostatic pressure; soy milk; particle size distribution
• Language: croatian
• URN:NBN: urn:nbn:hr:159:876814
• 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: 2017-09-26 08:36:03