prikaz prve stranice dokumenta Utjecaj procesnih parametara na reološka svojstva salatne majoneze
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undergraduate thesis
Utjecaj procesnih parametara na reološka svojstva salatne majoneze
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:482230
Kostelac, Ivana
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

Kostelac, I. (2012). Utjecaj procesnih parametara na reološka svojstva salatne majoneze (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac, Ivana. "Utjecaj procesnih parametara na reološka svojstva salatne majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac, Ivana. "Utjecaj procesnih parametara na reološka svojstva salatne majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac, I. (2012). 'Utjecaj procesnih parametara na reološka svojstva salatne majoneze', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac I. Utjecaj procesnih parametara na reološka svojstva salatne majoneze [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:482230

I. Kostelac, "Utjecaj procesnih parametara na reološka svojstva salatne majoneze", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:482230

Metadata
TitleUtjecaj procesnih parametara na reološka svojstva salatne majoneze
Title (english)Effect of process parameters on rheological properties of salad mayonnaise
AuthorIvana Kostelac
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2012-10-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Važan čimbenik kakvoće proizvoda kao što je majoneza (emulzija) su reološka svojstva. Za postizanje određene konzistencije i stabilnosti proizvoda, vrlo su važna reološka svojstva, te je potrebno, osim pravilnog odabira sirovine i vođenja procesa proizvodnje koristiti različite dodatke za poboljšanje reoloških svojstava proizvoda. Cilj ovog rada je ispitati utjecaj procesnih parametara (brzina rotacije rotora homogenizatora, vrijeme trajanja pripreme) na reološka svojstva salatne majoneze pri temperaturama mjerenja 25°C i 10°C. Proces homogenizacije prilikom pripreme salatne majoneze je proveden kod 10 000, 12 000 i 15 000 o/min i vremenu 1, 3 i 5 minuta. Mjerenja reoloških svojstava salatne majoneze su provedena na rotacijskom viskozimetru, a iz dobivenih podataka izračunati su reološki parametri koeficijent konzistencije, indeks tečenja i prividna viskoznost. Rezultati istraživanja su pokazali da brzina rotacije rotora homogenizatora i vrijeme trajanja procesa pripreme salatne majoneze utječu na reološka svojstva mjerenja pri različitim temperaturama.
Abstract (english)
An important factor for the quality of a product such as mayonnaise (emulsion) are rheological properties. Rheological properties are very important in achieving a certain consistency and stability of a product, and it is necessary, apart from the proper selection of raw material and the conduction of the production process, to use different implements to improve the rheological properties of a product. The goal of this paper is to test the influence of process parameters (rotation speed of the homogenizer, time needed for preparation) on rheological properties of mayonnaise with the measurement temperature of 25˚C and 10˚C. The homogenization process during the preparation of mayonnaise is preformed at 10000, 12000 and 15000 o/min and in 1, 3 and 5 minutes time. Rheological properties measurements of mayonnaise are preformed on a rotational viscometer, and out of the resulting data rheological parameters, consistency coefficient, flow index and the apparent viscosity are calculated. Research results have shown that the rotation speed of the homogenizer and the mayonnaise preparation process time at different temperatures have an influence on rheological properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:482230
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-07 07:41:54