prikaz prve stranice dokumenta Utjecaj sastojaka na reološka svojstva salatne majoneze
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undergraduate thesis
Utjecaj sastojaka na reološka svojstva salatne majoneze
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:320476
Lijić, Martina
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

Lijić, M. (2012). Utjecaj sastojaka 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:109:320476

Lijić, Martina. "Utjecaj sastojaka 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:109:320476

Lijić, Martina. "Utjecaj sastojaka 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:109:320476

Lijić, M. (2012). 'Utjecaj sastojaka na reološka svojstva salatne majoneze', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:320476

Lijić M. Utjecaj sastojaka na reološka svojstva salatne majoneze [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:320476

M. Lijić, "Utjecaj sastojaka 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:109:320476

Metadata
TitleUtjecaj sastojaka na reološka svojstva salatne majoneze
Title (english)Influence of ingredients on rheological properties of salad mayonnaise
AuthorMartina Lijić
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 pri kreiranju željene konzistencije majoneze, u kontroli kvalitete tijekom proizvodnje, skladištenja i transporta su reološka svojstva. U ovom radu cilj je ispitati utjecaj različitih vrsta ugljikohidrata, žumanjka i mliječne komponente na reološka svojstva salatne majoneze. Mehanički proces homogenizacije majoneze proveden je kod brzine rotora 10 000 o/min. i vremenu 3 minute. Za ispitivanje vrste ugljikohidrata na reološka svojstva majoneze korištena je glukoza, inulin HD, inulin Tex i laktoza. Žumanjak jajeta korišten je kao cijelo jaje u prahu, pasterizirani svježi žumanjak i svježi žumanjak. Majoneza sadrži 65% hladno prešanog suncokretovog ulja. Reološka mjerenja provedena su pri temperaturi 25˚C na rotacijskom viskozimetru sa koncentričnim cilindrima. Iz dobivenih podataka izračunati su reološki parametri prividna viskoznost, indeks tečenja i koeficijent konzistencije. Rezultati istraživanja pokazali su da primjena različitih sastojaka utječe na promjenu reoloških svojstava salatne majoneze.
Abstract (english)
An important factor for creating a wanted consistency of mayonnaise, in the quality control during production, storage and transport, are rheological properties. The goal of this paper is to test the influence of different types of carbohydrates, egg yolk and the milk component on rheological properties of a salad mayonnaise. The mechanical process of homogenization is preformed at 10 000 o/min, with the temperature of 25˚C and in 3 minutes time. For testing the type of carbohydrate on rheological properties glucose, inulin HD, inulin Tex and lactose were used. The egg yolk was used as a whole powdered egg ELCON, fresh pasteurized egg yolk and fresh egg yolk. Mayonnaise contains 65% cold bonded sunflower oil. Rheological measurements are preformed on a temperature of 25˚C on a rotational viscometer with concentric cylinders. Out of the resulting data rheological parameters, apparent viscosity, flow index and the consistency coefficient are calculated. Research results have shown that the use of different ingredients influences the change of rheological properties of the salad mayonnaise.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:320476
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 07:49:55