prikaz prve stranice dokumenta Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata
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master's thesis
Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:383017
Zeko, Josip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Zeko, J. (2013). Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:383017

Zeko, Josip. "Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:383017

Zeko, Josip. "Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:383017

Zeko, J. (2013). 'Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:383017

Zeko J. Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:383017

J. Zeko, "Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:383017

Metadata
TitleUtjecaj granulacije kukuruzne krupice na svojstva ekstrudata
Title (english)Effect of Corn Grits Particle Size Granulation on Properties of Extrudates
AuthorJosip Zeko
MentorĐurđica Ačkar (mentor)
Committee memberDrago Šubarić
Committee memberĐurđica Ačkar
Committee memberJurislav Babić
Committee memberMirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2013-03-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ekstruzija je suvremeni postupak obrade različitih vrsta sirovina i proizvodnje širokog spektra prehrambenih proizvoda, pri čemu se kao osnovna sirovina često koristi kukuruzna krupica. Cilj ovog rada bio je utvrditi utjecaj granulacije kukuruzne krupice na svojstva ekstrudata. Kukuruzne krupice granulacije >500 μm i <500 μm ekstrudirane su pri vlažnosti 15% i 20% na laboratorijskom jednopužnom ekstruderu pri temperaturnom profilu 135/170/170 °C, uz upotrebu puža konfiguracije 4:1 i sapnice promjera 4 mm. Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna i reološka svojstva te su rezultati uspoređeni sa kontrolnim neekstrudiranim uzorcima kukuruznih krupica. Dobiveni rezultati pokazali su da je kukuruzna krupica veće granulacije bolje ekspandirala pri udjelu vlage 15%, a manje pri udjelu vlage 20% u odnosu na krupicu manje granulacije. Ekspanzijski omjer (EO) ekstrudata bio je veći kod krupica ekstrudiranih pri nižem udjelu vlage, bez obzira na granulaciju. Nasipna masa obiju krupica ekstrudiranih pri nižoj vlažnosti bila je manja. Tvrdoća ekstrudata rasla je s povećanjem vlažnosti, dok se lomljivost smanjivala, bez obzira na granulaciju kukuruzne krupice. Nakon provedenog procesa ekstruzije kod svih uzoraka se povećala moć upijanja te je došlo do smanjenja vrijednosti viskoznosti vrha, viskoznosti nakon miješanja pri 92 °C i viskoznosti pri 50 °C kod obiju krupica.
Abstract (english)
Extrusion is a modern procedure for processing different types of raw materials and production of wide range of food products, where corn grits are often used as main raw materials. The aim of this study was to determine the effect of corn grits particle size on properties of extrudates. Corn grits with particle size >500 μm and <500 μm were extruded at 15% and 20% moisture content on a laboratory single screw extruder, at temperature profile 135/170/170 °C, using screw 4:1 and die 4 mm. Physical, rheological and thermophysical properties of the obtained extrudates were determinated, and results were compared with control samples of non-extruded corn grits. The obtained results showed that corn grits with higher particle size expanded better at 15% moisture content, and less at 20% moisture content in relation to corn grits with lower particle size. Expansion ratio (EO) of extrudates was higher when corn grits were extruded at lower moisture content, regardless of granulation. Bulk density of both grits extruded at lower moisture content was lower. Hardness increased with the increase of moisture content, while the fracturability decreased, regardless of corn grits granulation. After the process of extrusion was carried out, water absorption index increased and peak, hot and cold viscosity of all samples decreased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:383017
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 12:53:41