Utjecaj visokog hidrostatskog tlaka na održivost i fizikalna svojstva smoothieja povećanog stupnja disperznosti

undergraduate thesis

• Title (english): Influence of high hydrostatic pressure on sustainability and physical properties of smoothies of increased degree of dispersion
• Author: Jelena Kaurinović
• 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: 2020-09-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog završnog rada bio je istražiti utjecaj visokog hidrostatskog tlaka na promjenu fizikalnih svojstava (apsorbancija, gustoća, prividna viskoznost, stabilnost i raspodjela veličine čestica) smoothieja s dodatkom različite vrste ulja (konoplja, lan) i različitim vremenom (stupnjem) usitnjavanja indijskih oraščića (15 i 45 s) pri tlakovima od 300 i 450 MPa i vremenu obrade od 9 i 15 minuta. Smoothie dobiven dodatkom ulja konoplje pokazuje veću stabilnost (ISS) od maksimalnih 260 sati. Stabilnost karakterizira raspodjela veličine čestica od 9 - 2511 μm i optimalni procesni parametri od 300 MPa i 9 minuta obrade pri oba stupnja usitnjavanja. Selektivna statistička značajnost (ANOVA) utjecaja procesnih parametara prisutna je kod svih promatranih fizikalnih veličina.

Abstract (english)

The main goal of this research was to investigate the influence of high hydrostatic pressure on changes of physical properties (absorbance, density, dynamic viscosity, stability and particle size distribution) of smoothies with the addition of different types of oil (hemp, flax) and different grinding time of cashews (15 and 45 s) at pressures of 300 and 450 MPa and processing times of 9 and 15 minutes. Smoothie obtained by the addition of hemp oil shows higher stability (ISS) with a maximum value of 260 hours. Stability is characterized by a particle size distribution from 9 to 2511 μm and optimal process parameters of 300 MPa and 9 minutes of processing at both grinding times. Selective statistical significance (ANOVA) of the influence of process parameters is present in all observed physical quantities.

• Keywords: emulzije; fizikalna svojstva; smoothie; stabilnost; visoki hidrostatski tlak
• Keywords (english): emulsions; high hydrostatic pressure; physical properties; smoothie; stability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:234998
• 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: 2020-10-14 13:44:14