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master's thesis
Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:934446
Hrstić, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Hrstić, A. (2013). Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:934446

Hrstić, Ana. "Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:934446

Hrstić, Ana. "Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:934446

Hrstić, A. (2013). 'Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:934446

Hrstić A. Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:934446

A. Hrstić, "Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:934446

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Metadata
TitleUtjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba
Title (english)Effect of high intensity ultrasound on the phisical properties of corn, wheat and rice starch
AuthorAna Hrstić
MentorDuška Ćurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2013-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sve veća osviještenost potrošača o kvaliteti hrane dovela je do razvoja i primjene novih netoplinskih tehnologija u obradi hrane pa tako dolazi i do sve veće upotrebe i razvoja tehnologije ultrazvuka. U ovom radu je ispitan učinak tretiranja kukuruznih, pšeničnih i rižinih škrobnih pasta ultrazvukom visokog intenziteta, snage 400 W, frekvencije 24KHz, pri 20%, 60% i 100% amplitude, u vremenu od jedne i dvije minute. Utjecaj ultrazvuka na svojstva škrobne paste utvrđen je određivanjem sposobnosti bubrenja granula škroba, prividne viskoznosti, otpornosti na zamrzavanje, tvrdoće škrobnih gelova i snimanjem mikrofotografija tretiranih uzoraka. Rezultati su pokazali da ultrazvuk visokog intenziteta različito utječe na svojstva škrobnih pasti različitog botaničkog podrijetla (kukuruz, pšenica, riža) te poboljšava sposobnosti bubrenja škrobnih granula i kod nekih vrsta može biti koristan pri poboljšavanju otpornosti na zamrzavanje.
Abstract (english)
Advancing consumer awareness about the quality of food has led to the development and application of non-thermal technologies in food processing and has leads to an increasing use and development of ultrasound technology. In this study, the effect of treating corn, wheat and rice starch pastes with high intensity ultrasound, power 400 W, frequency 24 kHz, at 20%, 60% and 100% of the amplitude over the periods of one and two minutes, was examined. Effect of ultrasound on properties of starch paste was determined by measuring the ability of starch granules’ swelling power, apparent viscosity, resistance to freezing, hardness of starch gels and capturing photomicrographs treated samples. The results showed that high intensity ultrasound differently affects the properties of starch pastes of different botanical origin (corn, wheat, rice), improves the ability of swelling of starch granules and in some species can be useful in improving the resistance to freezing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:934446
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
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 on2017-05-05 11:07:06

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