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Pregled bibliografske jedinice broj: 1041991

The influence of high hydrostatic pressure processing on physical properties and stability of smoothie


Bosiljkov, Tomislav; Burcar, Dea; Valinger, Davor; Karlović, Sven; Bursać Kovačević, Danijela; Škegro, Marko; Dujmić, Filip; Marelja, Marko; Brnčić, Mladen; Ježek, Damir
The influence of high hydrostatic pressure processing on physical properties and stability of smoothie // Book of abstracts of Food Innovation and Engineering(FOODIE)Conference / Assar, S. ; Balasubramaniam, V.M. (ur.).
Philadelphia: AIChE, 2019. str. 5-5 (poster, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 1041991 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The influence of high hydrostatic pressure processing on physical properties and stability of smoothie

Autori
Bosiljkov, Tomislav ; Burcar, Dea ; Valinger, Davor ; Karlović, Sven ; Bursać Kovačević, Danijela ; Škegro, Marko ; Dujmić, Filip ; Marelja, Marko ; Brnčić, Mladen ; Ježek, Damir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of Food Innovation and Engineering(FOODIE)Conference / Assar, S. ; Balasubramaniam, V.M. - Philadelphia : AIChE, 2019, 5-5

Skup
Food Innovation and Engineering(FOODIE)Conference

Mjesto i datum
Philadelphia, SAD, 8-10.12.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
high hydrostatic pressure, smoothie, physical properties, stability, particle size distribution, spectroscopy

Sažetak
Smoothie is a valuable nutritional product, whose popularity is constantly growing. The main goal of this research was to investigate the effects of high hydrostatic pressure (150, 300, 450 MPa), filter diameters (0.3 and 0.5mm) and time of treatment (3, 9, 15 minutes) on physical properties (absorbance, density, apparent viscosity, particle size distribution) and stability of smoothies.In addition to the direct measurement of physical properties and stability, measurement by near – infrared (NIR) spectroscopy was also carried out on all the samples. Training of artificial neural networks (ANN) is performed using obtained NIR data to investigate the possibility of prediction of any of the previously analyzed physical properties.The results showed that all the process parameters had a significant influence on all observed physical properties. Furthermore, a smoothie made with filter of 0.3 mm pore diameter had more extended stability, based on measured absorbance, which was in range of t = 50 – 740 hours. Applied pressure of P = 450 MPa increased the stability of the multi – component smoothie with a particle size distribution between d = 0.48 – 1.44 µm. Results for NIR spectroscopy in combination with ANN showed excellent prediction of experimental data for changes in physical properties of the treated smoothie.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Bosiljkov, Tomislav; Burcar, Dea; Valinger, Davor; Karlović, Sven; Bursać Kovačević, Danijela; Škegro, Marko; Dujmić, Filip; Marelja, Marko; Brnčić, Mladen; Ježek, Damir
The influence of high hydrostatic pressure processing on physical properties and stability of smoothie // Book of abstracts of Food Innovation and Engineering(FOODIE)Conference / Assar, S. ; Balasubramaniam, V.M. (ur.).
Philadelphia: AIChE, 2019. str. 5-5 (poster, međunarodna recenzija, sažetak, znanstveni)
Bosiljkov, T., Burcar, D., Valinger, D., Karlović, S., Bursać Kovačević, D., Škegro, M., Dujmić, F., Marelja, M., Brnčić, M. & Ježek, D. (2019) The influence of high hydrostatic pressure processing on physical properties and stability of smoothie. U: Assar, S. & Balasubramaniam, V. (ur.)Book of abstracts of Food Innovation and Engineering(FOODIE)Conference.
@article{article, year = {2019}, pages = {5-5}, keywords = {high hydrostatic pressure, smoothie, physical properties, stability, particle size distribution, spectroscopy}, title = {The influence of high hydrostatic pressure processing on physical properties and stability of smoothie}, keyword = {high hydrostatic pressure, smoothie, physical properties, stability, particle size distribution, spectroscopy}, publisher = {AIChE}, publisherplace = {Philadelphia, SAD} }
@article{article, year = {2019}, pages = {5-5}, keywords = {high hydrostatic pressure, smoothie, physical properties, stability, particle size distribution, spectroscopy}, title = {The influence of high hydrostatic pressure processing on physical properties and stability of smoothie}, keyword = {high hydrostatic pressure, smoothie, physical properties, stability, particle size distribution, spectroscopy}, publisher = {AIChE}, publisherplace = {Philadelphia, SAD} }




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