prikaz prve stranice dokumenta Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna
  Download
PDF 1.14 MB
master's thesis
Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:647112
Radeljić, Anđela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Radeljić, A. (2017). Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:647112

Radeljić, Anđela. "Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:647112

Radeljić, Anđela. "Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:647112

Radeljić, A. (2017). 'Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:647112

Radeljić A. Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:647112

A. Radeljić, "Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:647112

Metadata
TitleUtjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna
Title (english)Influence of extrusion temperature profile on the properties of wheat and barley flours
AuthorAnđela Radeljić
MentorAntun Jozinović (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2017-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je utvrditi utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna. Smjese vlažnosti 30 % ekstrudirane su pri tri različite temperature na glavi ekstrudera: 90, 100 i 110 °C. Određena su fizikalna i reološka svojstva ekstrudiranih i neekstrudiranih uzoraka. Istraživanjem je utvrđeno da djelovanjem ekstruzije dolazi do smanjenja viskoznosti vrha te tople i hladne viskoznosti. Sedimentacijske vrijednosti smanjile su se postupkom ekstruzije vjerojatno zbog narušavanja strukture proteina, uz izraženiji utjecaj kod ispitivanih uzoraka pšenice. Dok je broj padanja uzoraka pšenice postupkom ekstruzije smanjen, kod ječma se broj padanja povećao proporcionalno povećanju temperature ekstruzije. Farinografskim ispitivanjem utvrđeno je da postupak ekstruzije uzrokuje povećanje dužine razvoja i otpora tijesta te povećanje upijanja vode bez obzira na ispitivani uzorak pšenice ili ječma, dok se stupanj omekšanja uglavnom smanjio uz izuzetak za uzorak Pšenice 2. Farinografski broj kvalitete bio je veći kod sirovih uzoraka pšenice u odnosu na ječam, a postupkom ekstruzije vrijednosti su se povećale kod gotovo svih uvjeta ekstruzije.
Abstract (english)
The aim of this paper was to determine the influence of the temperature profile of the extrusion on the properties of wheat and barley flours. Mixtures with 30% of moisture were extruded at three different temperatures on the extruder head: 90, 100 and 110 ° C. The physical and rheological properties of extruded and non-extruded samples were determined. In the study it was found that extrusion process reduces the peak, hot and cold viscosities. Sedimentation values were reduced by extrusion, probably due to the deterioration of the protein structure, with a more pronounced influence on wheat samples. While the falling number of wheat samples by extrusion was reduced, in barley samples the falling number was increased proportionaly to the increase of extrusion temperature. By farinographic examination, it was found that the extrusion procedure caused an increase of development time, resistance of the dough and water absorption regardless to the sample of wheat or barley, while the degree of softening generally decreased with the exception of the Pšenica 2 sample. Farinograph quality number of raw samples was higher in wheat samples compared to barley, and the values increased at the almost all conditions of extrusion.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:647112
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-29 09:04:38