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undergraduate thesis
Nove netoplinske tehnologije u obradi voćnih i povrtnih funkcionalnih napitaka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:756099
Stanković, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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Stanković, A. (2018). Nove netoplinske tehnologije u obradi voćnih i povrtnih funkcionalnih napitaka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:756099

Stanković, Ana. "Nove netoplinske tehnologije u obradi voćnih i povrtnih funkcionalnih napitaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:756099

Stanković, Ana. "Nove netoplinske tehnologije u obradi voćnih i povrtnih funkcionalnih napitaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:756099

Stanković, A. (2018). 'Nove netoplinske tehnologije u obradi voćnih i povrtnih funkcionalnih napitaka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:756099

Stanković A. Nove netoplinske tehnologije u obradi voćnih i povrtnih funkcionalnih napitaka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:756099

A. Stanković, "Nove netoplinske tehnologije u obradi voćnih i povrtnih funkcionalnih napitaka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:756099

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Metadata
TitleNove netoplinske tehnologije u obradi voćnih i povrtnih funkcionalnih napitaka
Title (english)New non-thermal technology in the processing of fruit and vegetable functional beverages
AuthorAna Stanković
MentorSven Karlović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2018-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Eksperimentalni dio ovog rada sastojao se od odreĎivanja fizikalnih svojstava napitaka od cikle te mješavine jabuke i mrkve nakon tretmana ultrazvukom visokog intenziteta. Rezultati su se usporedili s uzorcima koji nisu bili podvrgnuti tretmanu ultrazvukom. Cilj je bio ustanoviti utjecaj ultrazvuka visokog intenziteta različite amplitude i vremena trajanja tretmana na viskoznost, gustoću, pH, raspodjelu veličina čestica te kolorimetriju.
Abstract (english)
The experimental part of this work consisted of the determination of the physical properties of the red beet drink as well as the combination of apple and carrot after ultrasound treatment and the comparison of their physical characteristics after the treatment with an untreated sample. High intensity ultrasound with different amplitudes and duration was used and the effect on the viscosity, density, pH value, particle size distribution and colorimetry was observed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:756099
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2018-10-04 10:18:55

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