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undergraduate thesis
Reološka svojstva čokolade
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. urn:nbn:hr:109:839736
Ister, Ana-Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Ister, A. M. (2008). Reološka svojstva čokolade (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:839736

Ister, Ana Marija. "Reološka svojstva čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:839736

Ister, Ana Marija. "Reološka svojstva čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:839736

Ister, A. M. (2008). 'Reološka svojstva čokolade', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:839736

Ister AM. Reološka svojstva čokolade [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 July 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:839736

A. M. Ister, "Reološka svojstva čokolade", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:839736

Metadata
TitleReološka svojstva čokolade
AuthorAna-Marija Ister
MentorJurislav Babić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Čokolada predstavlja složeni sustav sastavljen od čestica krutih tvari (kakao dijelova, šećera i mliječne masti) disperziranih u masnoj fazi koja se sastoji od kakao maslaca i mliječne masti. Kemijski sastav čokolade izuzetno je vrijedan. Čokolada sadrži stearinsku kiselinu koja se u jetri pretvara u oleinsku, a koju u prirodi nalazimo u maslinovom ulju pa je iz tog razloga čokolada lako probavljiva. Također sadrži i magnezij koji usklađuje procese u mozgu i određuje čvrstoću kostiju. Uz magnezij sadrži i fiziološki aktivne tvari poput teobromina i kofeina koji nadražuju centralni nervni sustav i pojačava srčanu aktivnost. Reologija je znanost koja se bavi tečenjem i deformacijom krutih i tekućih materijala. U ovom radu je opisan proces proizvodnje čokolade i reološka svojstva čokolade. Prema reološkim svojstvima čokolada je nenewtonska pseudoplastična tekućina.
Abstract (english)
The chocolate is a composed mixture of solid things particles (like cacao, sugar and milk fat) that are dispersed during the so-called fat phase in which are also included cacao-butter and milk fat. Chocolate chemical composition is exceptionally diligent. It contains stearic acid which is converted in liver into olein acid. In nature, the olein acid can be found in olive oil. Therefore, the chocolate is easy to digest. The chocolate also consists of magnesium which improves brain function and bone structure. Beside the magnesium, chocolate contains physiologically active substances like theobromine and caffeine which stimulate the central nervous system and accelerate the heart function. Rheology is the study of the flow of matter by Newton's law. According to Newton, the fluids are divided on Newtonian fluids and non-Newtonian fluids. By its rheological properties, a chocolate is non-Newtonian pseudoplastic fluid. This paper describes the process of making chocolate and its rheological properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:839736
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 originReformatted digital
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Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-12-09 13:43:36