Utjecaj ultrazvuka na reološka, teksturalna i fizikalna svojstva pšeničnog škroba

Werner, Zoran

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master's thesis

Utjecaj ultrazvuka na reološka, teksturalna i fizikalna svojstva pšeničnog škroba

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:442026

Werner, Zoran

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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APA 6th Edition

Werner, Z. (2010). Utjecaj ultrazvuka na reološka, teksturalna i fizikalna svojstva pšeničnog škroba (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:442026

MLA 8th Edition

Werner, Zoran. "Utjecaj ultrazvuka na reološka, teksturalna i fizikalna svojstva pšeničnog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:442026

Chicago 17th Edition

Harvard

Werner, Z. (2010). 'Utjecaj ultrazvuka na reološka, teksturalna i fizikalna svojstva pšeničnog škroba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:442026

Vancouver

Werner Z. Utjecaj ultrazvuka na reološka, teksturalna i fizikalna svojstva pšeničnog škroba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:442026

IEEE

Z. Werner, "Utjecaj ultrazvuka na reološka, teksturalna i fizikalna svojstva pšeničnog škroba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:442026

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:442026

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Title	Utjecaj ultrazvuka na reološka, teksturalna i fizikalna svojstva pšeničnog škroba
Title (english)	The influence of ultrasound on rheological, textural and physical properties of wheat starch
Author	Zoran Werner
Mentor	Anet Režek-Jambrak (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Food Processes Engineering) Zagreb
Defense date and country	2010-03-05, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Svrha ovog rada bila je utvrditi djelovanje ultrazvuka različitih snaga i vremena tretiranja na reološka, teksturalna i različita fizikalna svojstva suspenzija pšeničnog škroba. Na modelne suspenzije pšeničnog škroba primijenjen je tretman ultrazvučnom sondom (20 kHz) nominalne snage 600W. Korištene su dvije amplitude (75% i 100%) i različita vremena tretiranja (5, 10 i 15 min). Osim ultrazvučne sonde korišten je i tretman s ultrazvučnom kupelji (22 kHz) nominalne snage 150W i vremenima tretiranja od 10 i 15 minuta. Ispitivanjem reoloških svojstava (indeks tečenja, koeficijent konzistencije) utvrñeno je kako sve suspenzije pokazuju ne- Newtonovski karakter. Tretman ultrazvukom uzrokovao je promjene na elastičnosti, kohezivnosti, adhezivnosti i gumenosti škrobnih gelova, pri čemu je povećanje vremena ultrazvučnog tretiranja modelnih suspenzija pšeničnog škroba dovelo do smanjenja čvrstoće nastalih gelova. Viskoznost modelnih suspenzija pšeničnog škroba porasla je s vremenom tretiranja, a maksimalna viskoznost postignuta je primjenom tretmana ultrazvučne sonde korištenjem 100%-tne amplitude. Mikrografija modelnih suspenzija je pokazala narušavanje strukture i smanjenje veličine promatranih škrobnih granula primjenom ultrazvučnog tretmana.
Abstract (english)	The aim of this study was to determine the influence of ultrasound on rheological, textural and various physical properties of model wheat starch suspensions using different treatment times and power settings. Suspensions were treated with 600W nominal power ultrasound probe (20 kHz) by applying two types of amplitude (75% and 100%) and different treatment times (5, 10 and 15 min). Besides power ultrasound probe set, ultrasound bath of 150W nominal power and 22 kHz frequency was used. Treatment times were 10 and 15 minutes. Examination of rheological properties (flow index, consistency coefficient) showed that all suspensions have non-Newton characteristics. The ultrasound treatment induced changes in springiness, cohesiveness, adhesiveness and gumminess of starch gels, with decrease in starch gel hardness by applying longer treatment times. Model wheat starch suspension viscosity values have risen by applying longer treatment times, while maximum viscosity was achieved by applying ultrasound probe treatment of 100% amplitude value. Micrography of model suspensions showed that the use of ultrasound treatment degraded the structure and reduced the size of observed starch granules.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:442026
Study programme	Title: Food Technology; specializations in: Nutrition Course: Nutrition Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-08-29 07:59:56

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