20.500.12556/RUL-139877 Analiza procesa zamrzovalnega sušenja sadja Analysis of the Foods Freeze-Drying Process Zamrzovalno sušenje ali liofilizacija je postopek sušenja, ki se uporablja za sušenje občutljivih produktov. Proces poteka pri nizkih tlakih in temperaturah, tako imenovani sublimaciji. Sestavljajo ga tri faze: zamrzovanje, primarno sušenje in sekundarno sušenje. Zamrzovalno sušenje se čedalje pogosteje implementira v farmacevtski in živilski industriji, poleg tega pa postaja vedno bolj priljubljeno za domačo rabo. Z uporabo laboratorijskega liofilizatorja smo sušili sadje in analizirali vpliv tlaka in temperature na čas trajanja procesa, porabo električne energije in končno osušitev sadja. Z merjenjem temperaturnega poteka v viali smo spremljali posamezne faze zamrzovalnega sušenja. Izmerjene deleže suhih snovi posušenega sadja smo primerjali z vrednostmi iz literature. Ugotovili smo, da sistemski tlak v liofilizatorju in temperatura police pomembno vplivata na proces zamrzovalnega sušenja. Z višanjem temperature police lahko intenziviramo proces zamrzovalnega sušenja. Freze drying or lyophilization is a drying process used to dry sensitive products. The freeze drying process is conducted at low pressure and temperatures, so-called sublimation. It consists of three phases: freezing, primary drying and secondary drying. Freeze drying is increasingly being implemented in the pharmaceutical and food industries, and is also becoming increasingly popular for home use. Using a laboratory lyophilizer, we dried the fruit and analyzed the influence of pressure and temperature on the duration of the process, consumption of electricity and final dry value of the fruit. We monitored the individual stages of freeze drying by measuring the temperature course in the vial. We compared the measured dry values of the fruit with the values from the literature. System pressure in the lyophilizer and shelf temperature have a significant impact on freeze drying process. By increasing the shelf temperature, we can intensify the freeze drying process. zamrzovalno sušenje tlak liofilizacije optimizacija primarne faze sušenja kinetična krivulja sušenja masa osušenega sadja freeze drying lyophilization pressure optimization of the primary drying phase kinetic drying curve dried fruit mass true false false [G. Marolt] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2022-09-08 08:31:34 2022-09-08 08:31:36 2023-01-10 14:25:34 0000-00-00 00:00:00 2022 0 Ljubljana 0 XXIV, 50 str. 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 66.047.3.049.6(043.2) 244520 135926275 17639.pdf 17639.pdf 1 E7B02D696BFF28577565D748F80942FF fc50cc9b222f1b88c0f758156eca288af174910df3882e57adcd0446e474bdb7 d5df0004-2f3f-11ed-92af-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=160516 Fakulteta za strojništvo 0 0 0