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undergraduate thesis
Primjena ozona i superkritičnih fluida u prehrambenoj industriji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:524404
Barić, Tihana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Barić, T. (2013). Primjena ozona i superkritičnih fluida u prehrambenoj industriji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:524404

Barić, Tihana. "Primjena ozona i superkritičnih fluida u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:524404

Barić, Tihana. "Primjena ozona i superkritičnih fluida u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:524404

Barić, T. (2013). 'Primjena ozona i superkritičnih fluida u prehrambenoj industriji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:524404

Barić T. Primjena ozona i superkritičnih fluida u prehrambenoj industriji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:524404

T. Barić, "Primjena ozona i superkritičnih fluida u prehrambenoj industriji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:524404

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Metadata
TitlePrimjena ozona i superkritičnih fluida u prehrambenoj industriji
Title (english)Application of ozone and supercritical fluids in the food industry
AuthorTihana Barić
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2013-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada je upoznavanje sa superkritičnom tehnologijom kao ekološki i ekonomski najbolje rješenje za ekstrakciju spojeva u prehrambenoj i farmaceutskoj industriji. Zamjenjuje do sada korištena organska otapala koja su toksična i zahtijevaju visoke troškove uklanjanja nakon ekstrakcije. Superkritični fluidi su netoksični i ne ostavljaju rezidue u ekstraktu. Skraćuje se vrijeme ekstrakcije te dobivaju kemijski čisti spojevi. Najčešće primjenjivani superkritični fluid je CO2 zato što je aparatura cijenom pristupačna i djeluje već pri nižim tlakovima. Koristi se za ekstrakciju esencijalnih ulja, pigmenata, aroma. Sve je šira primjena ozona kao antibakterijskog sredstva za voće i povrće te kao aditiva u voćnim sokovima, zato što ne šteti ljudskom zdravlju. Osim pojedinačnih karakteristika svakog fluida, u radu se uspoređuju i dva osnovna tipa ekstrakcija superkritičnim fluidima, ekstrakcija iz krutina i tekućina.
Abstract (english)
The aim of this work is to understand supercritical technology as environmentally and economically the best solution for the extraction of compounds in the food and pharmaceutical industries. It replaces, up to now, used organic solvents which are toxic and require high cost removal after extraction. Supercritical fluids are non-toxic and do not leave residues in the extract. Extraction time is reduced and extracted compounds are chemically pure. Most frequently used supercritical fluid is CO2 because the equipment is inexpensive and operates at lower pressures. It is used for the extraction of essential oils, pigments, aromas. Ozone is more and more used as an antibacterial agent for fruits and vegetables and as additive in fruit juices, because it does not harm human health. In addition to the individual characteristics of each fluid, the paper compares the two basic types of supercritical fluid extraction, extraction of solids and liquids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:524404
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 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 on2017-05-04 08:44:32

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