prikaz prve stranice dokumenta Određivanje prividne i stvarne gustoće beskvasnih tijesta tijekom procesa pečenja
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master's thesis
Određivanje prividne i stvarne gustoće beskvasnih tijesta tijekom procesa pečenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:006523
Lončarić, Marin
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Lončarić, M. (2012). Određivanje prividne i stvarne gustoće beskvasnih tijesta tijekom procesa pečenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:006523

Lončarić, Marin. "Određivanje prividne i stvarne gustoće beskvasnih tijesta tijekom procesa pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:006523

Lončarić, Marin. "Određivanje prividne i stvarne gustoće beskvasnih tijesta tijekom procesa pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:006523

Lončarić, M. (2012). 'Određivanje prividne i stvarne gustoće beskvasnih tijesta tijekom procesa pečenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:006523

Lončarić M. Određivanje prividne i stvarne gustoće beskvasnih tijesta tijekom procesa pečenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:006523

M. Lončarić, "Određivanje prividne i stvarne gustoće beskvasnih tijesta tijekom procesa pečenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:006523

Metadata
TitleOdređivanje prividne i stvarne gustoće beskvasnih tijesta tijekom procesa pečenja
Title (english)Determination of the apparent and real denisty of unleavened dough during process of baking
AuthorMarin Lončarić
MentorSandra Budžaki (mentor)
Committee memberBernarda Šeruga (predsjednik povjerenstva)
Committee memberSandra Budžaki (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Thermodynamics and Reaction Engineering)
Osijek
Defense date and country2012-03-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Gustoća je jedno od najvažnijih fizikalnih svojstava, te se pored drugih toplinsko-fizikalnih svojstava hrane najčešće koristi u proračunima procjene, projektiranja i modeliranja prijenosa topline tijekom procesiranja hrane. U ovom radu određivana je prividna i stvarna gustoća različitih beskvasnih tijesta tijekom procesiranja u temperaturnom intervalu od 160 °C do 180 °C. Vrijednosti prividne gustoće tijesta,s povećanjem temperature su rasle što je posljedica izlaska vode iz tijesta uslijed isparavanja i stvaranja prostora ispunjenih zrakom (šupljina). Vrijednosti stvarne gustoće su rasle kako je rasla temperatura procesiranja. Prividna i stvarna gustoća ispitivanih tijesta su obrnuto proporcionalne veličine.
Abstract (english)
Density is one of the most important physical properties and the major thermophysical properties of food required for evaluating, designing and modelling heat transfer processes. In this study, the apparent and true density was determined for different types of unleavened dough during processing in temperature range from 160 °C to 180 °C. Values for apparent density of dough were increasing with decreasing of temperature, which was due to the vaporization of water and developing of air pore. Values for true density were increasing with increasing of processing temperature. The apparent and true density investigated unleavened dough were inversely proportional.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:006523
ProjectNumber: 113-1130471-0592
Title: Nedestruktivne metode u procesima proizvodnje i čuvanja hrane
Leader: Damir Magdić
Jurisdiction: Croatia
Funder: MZOS
ProjectNumber: 113-1130471-0451
Title: Prijenos topline i toplinska svojstva pri procesiranju hrane
Leader: Bernarda Šeruga
Jurisdiction: Croatia
Funder: MZOS
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-03 15:14:21