prikaz prve stranice dokumenta Primjena ultrazvuka u procesiranju hrane
Access restricted to students and staff of home institution
undergraduate thesis
Primjena ultrazvuka u procesiranju hrane
2012. urn:nbn:hr:109:309255
Agatić, Franc
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Agatić, F. (2012). Primjena ultrazvuka u procesiranju hrane (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:309255

Agatić, Franc. "Primjena ultrazvuka u procesiranju hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:309255

Agatić, Franc. "Primjena ultrazvuka u procesiranju hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:309255

Agatić, F. (2012). 'Primjena ultrazvuka u procesiranju hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 March 2023, https://urn.nsk.hr/urn:nbn:hr:109:309255

Agatić F. Primjena ultrazvuka u procesiranju hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2023 March 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:309255

F. Agatić, "Primjena ultrazvuka u procesiranju hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:309255

Please login to the repository to save this object to your list.
Metadata
TitlePrimjena ultrazvuka u procesiranju hrane
Title (english)Application of ultrasound in food processing
AuthorFranc Agatić
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2012-10-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Obrada ultrazvukom ili sonifikacija je jedna od novih tehnologija konzerviranja hrane koja je ostvarila značajne rezultate u prehrambenoj tehnologiji i biotehnologiji u zadnjih desetak godina. Postaje sve važnija zbog povećanog zahtjeva potrošača za neinvazivnim metodama prerade hrane koje znatno manje utječu na promjenu prehrambenog sastava i na ukupnu kvalitetu hrane. Prednost ultrazvuka pred konvencijalnim metodama jest u tome što djeluje u potpuno optički neprozirnim sustavima. Također pospješuje prijenos topline, a primjenjuje se i kod sterilizacije, ekstrakcije, odzračivanja, emulgiranja, filtriranja, sušenja i pojačavanja oksidacije. Konvencionalno sušenje toplim zrakom energetski je veoma zahtjevno, posljedično zahtijeva veća financijska izdvajanja te njihovom primjenom može doći do smanjenja kvalitete finalnog proizvoda. Primjene različitih predtretmana kao što su osmotska dehidratacija, ultrazvuk i ultrazvukom potpomognuta osmodehidratacija pokazale su različite učinke na kvalitetu hrane.
Abstract (english)
Ultrasound treatment or sonification is one of the new technologies in food preservation that has made an impact in food technology and biotechnology in the last decade. This technique is becoming more and more important due to heighten consumer’s demands for non-invasive methods in food preservation which do not affect nutritive value and overall food quality. The advantage of ultrasound, comparing to other conventional methods, is that it works in totally optically opaque systems. It also enhances heat transfer and oxidation, and it can also be utilized in sterilization, extraction, deaeration, emulgation, filtration and drying. Conventional dry-air drying is energetically very demanding and requires bigger financial support and can lower the quality of final product. Applying different pre-treatments, such as osmotic dehydration, ultrasound and ultrasound enabled osmo-dehydration, have shown different effects on food quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:309255
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
Created on2015-10-12 15:11:15