prikaz prve stranice dokumenta Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice
  Download
PDF 785.95 KB
undergraduate thesis
Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:278679
Posavec, Sara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Posavec, S. (2016). Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:278679

Posavec, Sara. "Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:278679

Posavec, Sara. "Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:278679

Posavec, S. (2016). 'Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:278679

Posavec S. Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:278679

S. Posavec, "Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:278679

Metadata
TitleUtjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice
Title (english)Influence of homogenization on rheological characteristics of salad mayonnaise with the addition of apricot pulp
AuthorSara Posavec
MentorTihomir Moslavac (mentor)
Committee memberTihomir Moslavac (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu ispitivao se utjecaj vremena trajanja i brzine homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe marelice. Procesni parametri su bitni za postizanje određene konzistencije i stabilnosti proizvoda. Proces homogenizacije prilikom pripreme salatne majoneze proveden je pri 10 000, 12 000, 15 000 °/min u vremenu od 1, 2 i 3 minute na sobnoj temperaturi. Mjerenja reoloških svojstava salatne majoneze rađena su na rotacijskom viskozimetru pri temperaturi od 25 ˚C. Na temelju dobivenih podataka izračunati su reološki parametri koeficijent konzistencije, indeks tečenja i prividna viskoznost. Primjena različite brzine rotora i vremena homogenizacije kod izrade salatne majoneze dovodi do promjene reoloških svojstava.
Abstract (english)
This paper is based on research of the influence of rotor speed and homogenization time on the rheological characteristics of salad mayonnaise with the addition of pulp apricot. Process parameters are important for achieving a certain consistency and stability of the product. The process of homogenization in the preparation of salad mayonnaise was conducted at 10 000, 12 000, 15 000 °/min and the 1, 2 and 3 minutes at room temperature. Mesurements of rheological charachteristic of salad mayonnaise were conducted on a rotational viscometer at 25 ˚C. The obtained experimental data were calculated rheological parameters consistency coefficient, flow index and apparent viscosity. Applying different rotor speed and homogenization time leads to changes of rheological properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:278679
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-12-13 13:35:44