prikaz prve stranice dokumenta Matematičko modeliranje sušenja jabuke "Zlatni delišes" uz predobradu ultrazvukom visokog intenziteta
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master's thesis
Matematičko modeliranje sušenja jabuke "Zlatni delišes" uz predobradu ultrazvukom visokog intenziteta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:404291
Džineva, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

Cite this document

Džineva, I. (2010). Matematičko modeliranje sušenja jabuke "Zlatni delišes" uz predobradu ultrazvukom visokog intenziteta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:404291

Džineva, Iva. "Matematičko modeliranje sušenja jabuke "Zlatni delišes" uz predobradu ultrazvukom visokog intenziteta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:404291

Džineva, Iva. "Matematičko modeliranje sušenja jabuke "Zlatni delišes" uz predobradu ultrazvukom visokog intenziteta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:404291

Džineva, I. (2010). 'Matematičko modeliranje sušenja jabuke "Zlatni delišes" uz predobradu ultrazvukom visokog intenziteta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:404291

Džineva I. Matematičko modeliranje sušenja jabuke "Zlatni delišes" uz predobradu ultrazvukom visokog intenziteta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:404291

I. Džineva, "Matematičko modeliranje sušenja jabuke "Zlatni delišes" uz predobradu ultrazvukom visokog intenziteta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:404291

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Metadata
TitleMatematičko modeliranje sušenja jabuke "Zlatni delišes" uz predobradu ultrazvukom visokog intenziteta
Title (english)Mathematical modeling of drying of apple "Golden delicious" ultrasound pretreatment with high intensity
AuthorIva Džineva
MentorDamir Ježek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2010-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sušenje je važna operacija u prehrambenoj industriji. Infracrveno sušenje u kombinaciji sa ultrazvukom koristi niže temperature od uobičajenih metoda sušenja koje se baziraju na upotrebi vrućeg zraka uz veliki gubitak vode održavajući boju, teksturu i strukturu. Cilj ovog rada je istraživanje kinetike sušenja jabuke "Zlatni Delišes" uz predobradu ultrazvukom visokog intenziteta. Ultrazvučni uređaj frekvencije 24 kHz i maksimalne snage 400 W koristio se za predobradu ultrazvukom. Amplitude rada iznosile su 25 %, 50 %, 75 % i 100 %. Optimiziranje procesa sušenja pomoću matematičkog modeliranja raspodjele temperature i vlage u materijalu može smanjiti potrošnju energije u infracrvenoj sušari. Dobiveni rezultati pokazali su da primjena ultrazvuka različitih amplituda utječe na skraćivanje perioda sušenja te na veći stupanj uklanjanja vlage iz komadića jabuke. Zbog toga je provedena instrumentalna analiza teksture, točnije analizirani su neki od značajnijih parametara poput tvrdoće i elastičnosti, kao i boja samih uzoraka.
Abstract (english)
Drying is an important operation in the food processing industry. Infrared drying combined with ultrasound uses lower temperatures than conventional hot-air methods to obtain higher water loss while preserving color, texture and structure. The aim of this work was to investigate the kinetics of drying apple „Golden Delicious“ pre-treated with high intensity ultrasound. Ultrasound device working at a frequency of 24 kHz with a power capacity about 400 W was used for ultrasound pretreatment. The amplitudes used were 25 %, 50 %, 75 % and 100 %. Optimizing the drying process using mathematical modelling of temperature and moisture distribution in the material can reduce energy consumption in a infrared dryer. The results showed that the use of different amplitudes of ultrasound reduces the time of drying and allows elimination of more water from the pieces of apple. Therefore, it was conducted instrumental analysis of texture, specifically analysed some of the important parameters such as hardness and elasticity, and color of the samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:404291
Study programmeTitle: Food Technology; specializations in: Food Engineering
Course: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
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 on2017-08-28 12:42:20

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