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master's thesis
Matematičko modeliranje ekstrakcije ukupnih flavonoidnih spojeva iz konvencionalno uzgojenog zrna soje
2010. urn:nbn:hr:109:845803
Kresoja, Dejan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials

Cite this document

Kresoja, D. (2010). Matematičko modeliranje ekstrakcije ukupnih flavonoidnih spojeva iz konvencionalno uzgojenog zrna soje (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:845803

Kresoja, Dejan. "Matematičko modeliranje ekstrakcije ukupnih flavonoidnih spojeva iz konvencionalno uzgojenog zrna soje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:845803

Kresoja, Dejan. "Matematičko modeliranje ekstrakcije ukupnih flavonoidnih spojeva iz konvencionalno uzgojenog zrna soje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:845803

Kresoja, D. (2010). 'Matematičko modeliranje ekstrakcije ukupnih flavonoidnih spojeva iz konvencionalno uzgojenog zrna soje', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:845803

Kresoja D. Matematičko modeliranje ekstrakcije ukupnih flavonoidnih spojeva iz konvencionalno uzgojenog zrna soje [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 March 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:845803

D. Kresoja, "Matematičko modeliranje ekstrakcije ukupnih flavonoidnih spojeva iz konvencionalno uzgojenog zrna soje", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:845803

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TitleMatematičko modeliranje ekstrakcije ukupnih flavonoidnih spojeva iz konvencionalno uzgojenog zrna soje
Title (english)Mathematical modeling of total flavonoid compounds extraction from conventionally grown soybeans
AuthorDejan Kresoja
MentorDarko Velić (mentor)
Committee memberMirela Planinić
Committee memberDarko Velić
Committee memberAna Bucić-Kojić
Committee memberMate Bilić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Process Design and Construction Materials)
Osijek
Defense date and country2010-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je ispitivan utjecaj otapala, temperature te vremena ekstrakcije na ekstraktibilnost ukupnih flavonoidnih spojeva iz usitnjenog konvencionalno uzgojenog zrna soje sorte „Ika“, srednjeg promjera čestica 0,5796 mm. Cilj istraživanja bio je ispitati utjecaj različitih otapala (voda; te 50, 60, 70 i 80 %-tna vodena otopina etanola), pri 50 °C nakon 60 minuta, kojim bi se postigao najveći prinos ukupnih flavonoida. Najučinkovitije otapalo (50 %-tna vodena otopina etanola) korišteno je u daljnjem radu, a u svrhu praćenja kinetike i modeliranja ekstrakcije ukupnih flavonoida. Koncentracija ekstrahiranih ukupnih flavonoida praćena je pri različitim temperaturama (26 °C, 40 °C, 50 °C, 60 °C, 70 °C i 80 °C) tijekom 120 minuta, uz omjer kruto-tekuće 20 mL/g. Koncentracije ukupnih flavonoida određene su spektrofotometrijskom metodom. Različiti matematički modeli (Peleg, Page i Logaritamski) korišteni su za opisivanje kinetike ekstrakcije ukupnih flavonoida. Utvrđeno je da korištena otapala, temperatura i vrijeme ekstrakcije imaju značajan utjecaj na kinetiku i prinos ekstrakcije ukupnih flavonoida. Dobiveni rezultati pokazali su da je najveća učinkovitost ekstrakcije postignuta pri temperaturi od 80 °C nakon 120 minuta (1,147 mg CE/gs.tv.) te da prinos ukupnih flavonoida raste povišenjem temperature i produljenjem trajanja procesa ekstrakcije. Rezultati dobiveni upotrebom ispitanih matematičkih modela pokazali su dobra slaganja s eksperimentalno dobivenim rezultatima.
Abstract (english)
The aim of the study was the investigation of the influence of solvent, temperature and the extraction time on the extractability of total flavonoid compounds from conventionally grown milled soybeans variety “Ika”, mean particles size 0,5796 mm. The influence of different solvents (water; as well as 50, 60, 70 and 80% of aqueous ethanol solution) at 50 °C after 60 minutes was investigated, in order to achieve the highest yield of total flavonoids. The most effective solvent (50% of aqueous ethanol solution) was used for the kinetics monitoring and extraction modelling of total flavonoids. The concentration of extracted total flavonoids was monitored at different temperatures (26 °C, 40 °C, 50 °C, 60 °C, 70 °C and 80 °C) for 120 minutes, at solid-liquid ratio of 20 mL/g. Concentrations of total flavonoids were determined spectrophotometrically. Various mathematical models (Peleg, Page and Logarithmic) were used to describe the extraction kinetics of total flavonoids. It was found that the used solvent, temperature and extraction time had a significant impact on the kinetics and extraction yield of total flavonoids. The results showed that the highest extraction efficiency was achieved at temperature of 80 °C after 120 minutes (1.147 mg CE/gdb). The yield of total flavonoids increased with the temperature increase, as well as with the prolongation of the extraction process. The results obtained with the mathematical models showed good agreement with the obtained experimental results.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:845803
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-09 08:01:41