prikaz prve stranice dokumenta Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima
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master's thesis
Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:600784
Hrastić, Romina
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

Hrastić, R. (2009). Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić, Romina. "Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić, Romina. "Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić, R. (2009). 'Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić R. Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:600784

R. Hrastić, "Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:600784

Metadata
TitleReološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima
Title (english)Rheological behaviour of oil/water emulsion formed off various egg yolk types and additives
AuthorRomina Hrastić
MentorTihomir Moslavac (mentor)
Committee memberVedran Slačanac
Committee memberTihomir Moslavac
Committee memberJurislav Babić
Committee memberAntonija Perl Pirički
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2009-05-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Reološka svojstva su važan čimbenik kvalitete prehrambenih proizvoda kao što su majoneza, umaci (emulzije ulje/voda). Postizanje dobre reološke stabilnosti proizvoda moguće je odabirom kvalitetne sirovine, dobrim vođenjem procesa proizvodnje i korištenjem različitih dodataka. Cilj ovog rada je ispitati utjecaj tri vrste žumanjaka jajeta (prepelica, bijela patka, kokoš hrvatica) i dodataka ugljikohidrata (javorov sirup, glukoza, laktoza, saharoza, inulin TEX), hidrokoloida (guar, karaja) te emulgatora (Tween 80, Citrem LR10) na reološka svojstva emulzije ulje/voda (40 % uljna faza) pri temperaturi mjerenja 10 °C. Mjerenja reoloških svojstava su provedena na rotacijskom viskozimetru pri temperaturi 10 °C, a dobiveni podaci su korišteni za izračun reoloških parametara: koeficijenta konzistencije (k), indeksa tečenja (n) i prividne viskoznosti (μ). Svi uzorci majoneza su pokazali ne-Newtonsko, pseudoplastično tečenje s određenim područjem tiksotropne petlje. Rezultati ovog istraživanja su pokazali da termičko tretiranje žumanjka jajeta, dodatak ugljikohidrata, hidrokoloida i emulgatora utječe na reološke karakteristike emulzije ulje/voda.
Abstract (english)
Rheological properties have significant importance for product quality such as mayonnaise and sauces (oil/water emulsion). Retentive rheological stability could be gained by choosing quality raw materials, relevant processing management, and utilazing various additives. The aim of this experiment is to inquire influence of three types of egg yolk (quail, white-headed duck, Croatian hen), added carbohydrates (maple syrup, glucose, lactoze, sucrose, inulin TEX), hydrocolloides (Guar gum, Karaya gum), and emulsifier at temperature 10 °C. Rheological tests were carried out in a controlled rotational viscometer at 10 °C and obtained data were used to calculate rheological parameters: consistency coefficient (k), flow behaviour indexs (n) and apparent viscosity (μ). All mayonnaise samples showed non-Newtonian pseudoplastic flow different area of thixotropy loop. Results of research have shown that thermic treatment of egg yolk, added carbohydrates, hydrocolloides and emulsifier have affected rheological behaviour oil/water emulsion.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:600784
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 on2015-12-04 15:21:22