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undergraduate thesis
Kinetika kruto-tekuće ekstrakcije bioaktivnih tvari iz tropa grožđa
2017. urn:nbn:hr:109:852703
Zeko-Pivač, Anđela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Cite this document

Zeko Pivač, A. (2017). Kinetika kruto-tekuće ekstrakcije bioaktivnih tvari iz tropa grožđa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:852703

Zeko Pivač, Anđela. "Kinetika kruto-tekuće ekstrakcije bioaktivnih tvari iz tropa grožđa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:852703

Zeko Pivač, Anđela. "Kinetika kruto-tekuće ekstrakcije bioaktivnih tvari iz tropa grožđa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:852703

Zeko Pivač, A. (2017). 'Kinetika kruto-tekuće ekstrakcije bioaktivnih tvari iz tropa grožđa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:852703

Zeko Pivač A. Kinetika kruto-tekuće ekstrakcije bioaktivnih tvari iz tropa grožđa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 September 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:852703

A. Zeko Pivač, "Kinetika kruto-tekuće ekstrakcije bioaktivnih tvari iz tropa grožđa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:852703

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Metadata
TitleKinetika kruto-tekuće ekstrakcije bioaktivnih tvari iz tropa grožđa
Title (english)Kinetics of solid-liquid extraction of bioactive compounds from grape pomace
AuthorAnđela Zeko-Pivač
MentorAna Bucić-Kojić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je istraživana mogućnost primjene određenih matematičkih modela (modificirani II. Fickov, Pageov i modificirani Henderson-Pabisov model) za opisivanje kinetike kruto-tekuće ekstrakcije ukupnih polifenolnih tvari iz tropa grožđa. Ekstrakcija je provedena pri temperaturi od 80 °C tijekom 200 minuta, korištenjem 50 % - tne vodene otopine etanola. Na osnovi statističkih parametara (koeficijenta korelacije, te drugog korijena srednje vrijednosti sume kvadrata odstupanja) dokazano je da su svi ispitivani modeli bili prikladni za opisivanje kruto - tekuće ekstrakcije fenolnih tvari iz tropa grožđa. Prijenos fenolnih tvari tijekom ekstrakcije odvijao se difuzijom u tri perioda: inicijalni (0-10 min ekstrakcije), brzi (10-50 min ekstrakcije) i spori (50-200 min ekstrakcije) Izračunavanjem koeficijenta difuziteta dobivene su vrijednosti za brzi (\(5,48x10^{-9} - 9,14x10^{-11}m^{2}/min\) i za spori period (\(7,09x10^{-10} - 1,18x10^{-11}m^{2}/min\)). Udio ukupnih polifenola u ekstraktima tropa grožđa određen je spektrofotometrijskom metodom i kretao se u rasponu 0 – 30,78 \(mg_{GAE/gst}\).
Abstract (english)
The paper explored the possibility of applying certain mathematical models (modified Fick II, Page and modified Henderson-Pabis model) for describing the kinetics of total polyphenols extraction from grape pomace. Extraction was carried out at 80 ° C for 200 minutes using 50% aqueous ethanol solution. All tested models were suitable for describing the solid - liquid extraction of phenolic compounds from grape pomace, which was confirmed by statistical parameters (correlation coefficient and the root-mean-square deviation). Mass transfer during extraction process was occurred by diffusion in three periods: initial (0- 10 min extraction), rapid (10-50 min extraction) and slow (50-200 min extraction). Diffusion coefficients were calculated for a fast period (\(5.48x10^{-9} - 9.14x10^{-11}m^{2}/min\) and for a slow period (\(5.48x10^{-9} - 9.14x10^{-11}m^{2}/min\). Content of phenolic compounds was determined by spectrophotometric method and were in range 0 - 30.78 \(mg_{GAE/gst}\).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:852703
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
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Created on2018-01-15 13:46:38