Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom

Klas, Kristina

prikaz prve stranice dokumenta Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom

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master's thesis

Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:459816

Klas, Kristina

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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APA 6th Edition

Klas, K. (2017). Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:459816

MLA 8th Edition

Klas, Kristina. "Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:459816

Chicago 17th Edition

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Klas, K. (2017). 'Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:459816

Vancouver

Klas K. Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:459816

IEEE

K. Klas, "Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:459816

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Title	Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom
Title (english)	Physical properties of apple juice treated with high hydrostatic pressure
Author	Kristina Klas
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	2017-09-26, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka na fizikalna svojstva soka od jabuke. Praćen je utjecaj visokog hidrostatskog tlaka na apsorbanciju, gustoću i raspodjelu veličina čestica pri sljedećim procesnim parametrima: tlak (p = 200, 400, 600 MPa); vrijeme obrade (t = 5, 10, 20, 30 minuta). Ispitivanje je provedeno na dva uzorka soka od jabuke: sok od jabuke dobiven filterom promjera 0,3 mm i sok dobiven filterom promjera 0,5 mm. Rezultati su statistički obrađeni pomoću programskog paketa „Statistica 12“. Stabilnost voćnog soka može se pratiti mjerenjem vrijednosti apsorbancije i izraziti odnosom relativne učestalosti čestica u ovisnosti o njihovom promjeru. Sok dobiven filterom promjera 0,5 mm pokazuje veću stabilnost gdje se vrijednosti ISS (indeks stabilnosti soka) kreću u rasponu od 47 – 224 h, u odnosu na sok dobiven filterom 0,3 mm gdje prevladavaju vrijednosti od oko 30 h.. Na povećanje vrijednosti indeksa stabilnosti soka utječe primijenjeni tlak, dok vrijeme obrade nema utjecaj.
Abstract (english)	Main goal of this research was analysis of the influence of the high hydrostatic pressure on physical properties of apple juice. The influence of high hydrostatic pressure on absorbance, density and particle size distribution was observed under following conditions: pressure (p = 200, 400, 600 MPa); processing time (t = 5, 10, 20, 30 minutes). Research was made on two examples of apple juice: on apple juice made with filter diameter a 0,3 mm and apple juice made with filter diameter a 0,5 mm. Obtained results are processed in the „Statistica 12“ software. The stability of apple juice can be observed by measuring the absorbance and expressed by the ratio of the relative particle frequency depending on their diameter. Apple juice made with filter diameter a 0,5 mm has greater stability where values of the ISS (juice stability index) are in range 47 – 224 h, and for juice made with filter diameter a 0,3 mm this values are around 30 h. Applied pressure affects on increase the value of the juice stability index while processing time has no effect.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:459816
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
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Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-11-13 13:27:19