Influence of high hydrostatic pressure on physical properties of multicomponent systems

Cilj ovog završnog rada bio je istražiti utjecaj visokog hidrostatskog tlaka na promjenu fizikalnih svojstava (apsorbancija, gustoća, prividna viskoznost, stabilnost i raspodjela veličine čestica) smoothieja s dodatkom različitog volumena ulja konoplje (0,5; 1 ml) i različitim vremenom (stupnjem) usitnjavanja badema (15 i 45 s) pri tlakovima od 300 i 450 MPa i vremenu obrade od 9 i 15 minuta. Smoothie sa 1 ml ulja konoplje pokazuje veću stabilnost (ISS) od maksimalnih 507 sati. Stabilnost karakterizira raspodjela veličine čestica od 9 – 100 m pri manjem stupnju usitnjavanja (15 s). Vrijednost medijana pokazuje trend promjene srednje veličine uzoraka sa 1 ml dodanog ulja i manjeg stupnja usitnjavanja Selektivna statistička značajnost (ANOVA) utjecaja procesnih parametara prisutna je kod svih promatranih fizikalnih veličina osim kod gustoće.The main goal of this research was to investigate the influence of high hydrostatic pressure on changes of physical properties (absorbance, density, dynamic viscosity, stability, and particle size distribution) of smoothies with the addition of a different volume of hemp oil (0,5 and 1 ml) and different grinding time of cashews (15 and 45 s) at pressures of 300 and 450 MPa and processing times of 9 and 15 minutes. Smoothie obtained with 1 ml shows higher stability (ISS) with a maximum value of 507 hours. Stability is characterized by a particle size distribution from 9 – 100 m at a lower degree of attrition. Selective statistical significance (ANOVA) of the influence of process parameters is present in all observed physical properties except density. Statistical significance of the median is presented at lower degree of attrition with 1 ml added oil