Influence of high intensity ultrasound on physical properties of carrot juice

Cilj ovog rada bio je odrediti utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve. Praćen je utjecaj ultrazvuka nominalne snage 100 W na temperaturu, apsorbanciju, apsorbanciju nakon 24 sata, gustoću, prividnu viskoznost i raspodjelu veličine čestica pri sljedećim procesnim parametrima: amplituda od 20, 60 i 100%, promjer sonde od 7, 10 i 14 mm, te vrijeme tretiranja u rasponu od 2, 6 i 10 minuta. Ispitivanje je provedeno na 27 uzoraka soka od mrkve, koji je dobiven filtrom promjera 0,5 mm, volumena 150 mL. Statistička obrada rezultata napravljena je pomoću programskog paketa „Statistica 12“. Ultrazvuk, kao nova netoplinska tehnologija pokazuje pozitivan utjecaj na promjenu promatranih fizikalnih svojstava sa povećanjem stabilnosti uzorka soka od mrkve.The main goal of this research was an analysis of the high – intensity ultrasound on physical properties of carrot juice. The influence of the high – intensity ultrasound on temperature, absorbance, absorbance after 24 hours, density, apparent viscosity and particle size distribution was observed under following conditions: amplitude 20, 60 and 100 %, probe diameter 7, 10 and 14 mm, time of treatment 2, 6 and 10 minutes. The research was made on 27 examples of carrot juice, which was made with filter diameter a 0,5 mm, and the volume of each sample was 150 mL. Statistic analysis was performed with „Statistica 12“ software. Ultrasound, as new nonthermal treatment, showed a positive statistical influence on all observed physical properties, in the stability of the carrot juice