prikaz prve stranice dokumenta Struktura i svojstva ultrazvukom modificiranog pšeničnog škroba
Access restricted to students and staff of home institution
master's thesis
Struktura i svojstva ultrazvukom modificiranog pšeničnog škroba
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:497143
Milinković, Tamara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Milinković, T. (2014). Struktura i svojstva ultrazvukom modificiranog pšeničnog škroba (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:497143

Milinković, Tamara. "Struktura i svojstva ultrazvukom modificiranog pšeničnog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:497143

Milinković, Tamara. "Struktura i svojstva ultrazvukom modificiranog pšeničnog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:497143

Milinković, T. (2014). 'Struktura i svojstva ultrazvukom modificiranog pšeničnog škroba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:497143

Milinković T. Struktura i svojstva ultrazvukom modificiranog pšeničnog škroba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:497143

T. Milinković, "Struktura i svojstva ultrazvukom modificiranog pšeničnog škroba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:497143

Please login to the repository to save this object to your list.
Metadata
TitleStruktura i svojstva ultrazvukom modificiranog pšeničnog škroba
Title (english)Structure and properties of ultrasound modified wheat starch
AuthorTamara Milinković
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2014-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ultrazvukom su obrađene vodene suspenzije pšeničnog škroba (10%) (ultrazvučna kupelj, 30 kHz, snaga 170W, vrijeme obrade 30 minuta te s ultrazvučnom sondom , snage 400 W, vrijeme obrade 15 minuta). Proučavan je utjecaj ultrazvučne obrade na morfološke i funkcionalne promjene pšeničnog škroba. Škrobne granule promatrane su skenirajućim transmisijskim mikroskopom (SEM). Određeni su reološki parametri, kristaličnost te raspodjela veličina čestica. SEM mikrofotografije škrobnih granula nakon ultrazvučne obrade su pokazale mala površinska udubljenja i pukotine. Utjecaj ultrazvuka na reološke parametre je jače izražen kod uzoraka obrađenih ultrazvučnom sondom u odnosu na obrađene u ultrazvučnoj kupelji. Takvi efekti su posljedica fizikalnog djelovanja ultrazvuka visokog intenziteta koji se zasniva na fenomenu kavitacije. Nakon ultrazvučne obrade i stupanj kristaličnosti se smanjio. Ultrazvučna obrada predstavlja korisnu metodu za modificiranje svojstava pšeničnog škroba.
Abstract (english)
In this work, aqueous wheat starch suspensions (10.0%) were sonicated (ultrasound bath 30 kHz, power of 170 W, propagation time of 30 min and a 24 kHz ultrasound probe, nominal power of 400 W propagation time of 15 minutes). The effect of sonication on morphological and functional changes of wheat starh were examined. Starch granules were observed under scanning transmission electron microscopes (SEM). Rheological parameters, cristalinity and particle size have been also determined. SEM micrographs of starch granules after modification with ultrasounds in water showed small fissures and depressions on the surface. Influence of ultrasounds on rheological parameters were much more evident in the case of ultrasound treatment with sonotrode than ultrasonic bath. Such effects are caused due to the physical effects of high intensity ultrasound that relies on cavitation phenomenon. After the sonication treatment crystallinity degree were decreased. Sonication presents a useful method to modify properties of wheat starch.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:497143
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-28 12:16:16

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij