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doctoral thesis
Reverzna osmoza i nanofiltracija: utjecaj koncentriranja na bioaktivne komponente i arome crnog vina Cabernet Sauvignon
2022. urn:nbn:hr:109:729883
Ivić, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Ivić, I. (2022). Reverzna osmoza i nanofiltracija: utjecaj koncentriranja na bioaktivne komponente i arome crnog vina Cabernet Sauvignon (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:729883

Ivić, Ivana. "Reverzna osmoza i nanofiltracija: utjecaj koncentriranja na bioaktivne komponente i arome crnog vina Cabernet Sauvignon." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:729883

Ivić, Ivana. "Reverzna osmoza i nanofiltracija: utjecaj koncentriranja na bioaktivne komponente i arome crnog vina Cabernet Sauvignon." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:729883

Ivić, I. (2022). 'Reverzna osmoza i nanofiltracija: utjecaj koncentriranja na bioaktivne komponente i arome crnog vina Cabernet Sauvignon', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:729883

Ivić I. Reverzna osmoza i nanofiltracija: utjecaj koncentriranja na bioaktivne komponente i arome crnog vina Cabernet Sauvignon [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 September 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:729883

I. Ivić, "Reverzna osmoza i nanofiltracija: utjecaj koncentriranja na bioaktivne komponente i arome crnog vina Cabernet Sauvignon", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:729883

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TitleReverzna osmoza i nanofiltracija: utjecaj koncentriranja na bioaktivne komponente i arome crnog vina Cabernet Sauvignon
Title (english)Reverse osmosis and nanofiltration: the influence of concentration on bioactive compounds and aroma of Cabernet Sauvignon red wine
AuthorIvana Ivić
MentorAnita Pichler (mentor)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberBorislav Miličević (član povjerenstva)
Committee memberJasmina Obhođaš (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2022-05-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		66 - Chemical technology. Chemical and related industries
663 - Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry
Abstract
Cilj ovog rada je bio ispitati mogućnost primjene procesa reverzne osmoze i nanofiltracije za koncentriranje crnog vina Cabernet Sauvignon, proizvedenog na konvencionalni i ekološki način. Istraživanje je obuhvatilo primjenu različitih tlakova (25, 35, 45 i 55 bara) i dva temperaturna režima (s i bez hlađenja). Rezultati su pokazali da je viši tlak rezultirao većim protokom permeata i višim temperaturama koncentrata. U procesima bez hlađenja ostvarene su više temperature koncentrata te veći protok permeata, u odnosu na procese s hlađenjem pri istim radnim tlakovima. Veći protok permeata rezultirao je kraćim procesom koncentriranja, a pri istim procesnim parametrima, reverzna osmoza je trajala duže od nanofiltracije. Zadržavanje pojedinih skupina spojeva ovisilo je o primijenjenom procesu koncentriranja, procesnim parametrima te tipu vina koje se koncentriralo. Nakon koncentriranja oba vina reverznom osmozom i nanofiltracijom, došlo je do promjene njihovog fenolnog i aromatskog profila. Viši radni tlak te primjena hlađenja rezultirali su većim zadržavanjem bioaktivnih komponenti i ukupne arome vina. Gubitak dijela bioaktivnih komponenti rezultirao je smanjenjem antioksidacijske aktivnosti koncentrata, u usporedbi s početnim vinom. Kod oba procesa zabilježena je visoka permeabilnost za etanol, octenu kiselinu te nepoželjne spojeve arome (4-etilfenol i 4-etilgvajakol). Prema CIELab sustavu, nije došlo do značajne promjene boje početnog vina.
Abstract (english)
The aim of this study was to examine the possibility of applying reverse osmosis and nanofiltration processes for concentrating Cabernet Sauvignon red wine, produced in a conventional and ecological way. The research included the application of different pressures (25, 35, 45 and 55 bar) and two temperature regimes (with and without cooling). The results showed that higher pressure resulted in higher permeate flux and higher concentrate temperatures. In processes without cooling, higher concentrate temperatures and higher permeate flux were achieved, compared to processes with cooling at same operating pressures. Higher permeate flux resulted in a shorter concentration process, and at the same processing parameters, reverse osmosis lasted longer than nanofiltration. The retention of individual groups of compounds depended on the applied concentration process, processing parameters and the type of wine being concentrated. After concentration of both wines by reverse osmosis and nanofiltration, a change in their aromatic and phenolic profile occurred. Higher operating pressure and concentrate cooling resulted in greater retention of the overall aroma and bioactive compounds of the wines. The partial loss of the bioactive compounds resulted in a decrease in the antioxidant activity of the concentrate, compared to the initial wine. High permeability to ethanol, acetic acid and undesirable flavour compounds (4- ethylphenol and 4-ethylguaiacol) was observed in both processes. According to the CIELab system, there was no significant change in the colour of the starting wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:729883
Promotion2022
Study programmeTitle: FOOD TECHNOLOGY AND NUTRITION
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor znanosti (dr. sc.) iz znanstvenog područja Biotehničkih znanosti, znanstvenog polja Prehrambena tehnologija (doktor znanosti (dr. sc.) iz znanstvenog područja Biotehničkih znanosti, znanstvenog polja Prehrambena tehnologija)
Type of resourceText
Extent[4],164 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2022-05-25 15:27:53