prikaz prve stranice dokumenta Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze
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master's thesis
Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:675135
Albert, Adela
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

Albert, A. (2013). Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert, Adela. "Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert, Adela. "Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert, A. (2013). 'Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert A. Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:675135

A. Albert, "Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:675135

Metadata
TitleUtjecaj procesa homogenizacije na reološke karakteristike salatne majoneze
Title (english)Influence of homogenisation on the rheological properties of salad mayonnaise
AuthorAdela Albert
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2013-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj brzine rotora, vremena homogenizacije, vrste ulja, udjela mliječne komponente na reološka svojstva salatne majoneze. Za ispitivanje korištene su različite vrste biljnih ulja: suncokretovo ulje (rafinirano, hladno prešano), repičino ulje (rafinirano, hladno prešano) i sezamovo ulje (hladno prešano).Mehanički proces homogenizacije majoneze proveden je kod 10 000 o/min i vremenu 3 min pri sobnoj temperaturi. Majoneze sa 65 % uljnom fazom izrađene su po tradicionalnoj recepturi bez dodanog konzervansa čime je trajnost proizvoda vremenski ograničena.Mjerenja reoloških svojstava provedena su na rotacijskom viskozimetru„Rheomat 15T“ s koncentričnim cilindrima pri temperaturi 25 oC. Iz dobivenih podataka izračunati su reološki parametri prividna viskoznost,koeficijent konzistencije i indeks tečenja. Uzorci majoneze pokazuju različita reološka svojstva u ovisnosti od vrste biljnih ulja i udjela mliječne komponente. Dodatak većeg udjela sojinog mlijeka u prahu utječe na porast prividne viskoznosti i konzistencije majoneze. Porast brzine rotora i vremena homogenizacije kod izrade majoneze dovodi do promjene reoloških svojstava.
Abstract (english)
This paper shall research the influence of rotor speed, homogenisation time, sort of oil and milk content on the rheological properties of mayonnaise. Different sorts of vegetable oils were used during the research: sunflower oil (refined, cold pressed), rapeseed oil (refined, cold pressed) and sesame oil (refined, cold pressed). The mechanical process of homogenisation of the mayonnaise has been done at 10,000 revolutions per minute for 3 minutes at room temperature. Mayonnaise with a 65% oil phase is made according to the traditional recipe without added conservatives, which limits its durability. The rheological measurements were performed on a rotating viscometer with concentric cylinders, the Rheomat 15T, at 25 o C. With the use of these results the rheological parameters - apparent viscosity, consistency coefficient and flow behaviour index - have been calculated. The different samples of mayonnaise show different rheological properties depending on the sort of vegetable oil and milk content. The addition of soy milk powder influences the growth of apparent viscosity and the consistency of the mayonnaise. The increase of rotor speed and homogenisation time leads to changes of the rheological properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:675135
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 10:59:07