prikaz prve stranice dokumenta Utjecaj konfiguracije puža na svojstva ekstrudata kukuruzne krupice
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master's thesis
Utjecaj konfiguracije puža na svojstva ekstrudata kukuruzne krupice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:030316
Bojanić, Maria
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

Bojanić, M. (2012). Utjecaj konfiguracije puža na svojstva ekstrudata kukuruzne krupice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:030316

Bojanić, Maria. "Utjecaj konfiguracije puža na svojstva ekstrudata kukuruzne krupice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:030316

Bojanić, Maria. "Utjecaj konfiguracije puža na svojstva ekstrudata kukuruzne krupice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:030316

Bojanić, M. (2012). 'Utjecaj konfiguracije puža na svojstva ekstrudata kukuruzne krupice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:030316

Bojanić M. Utjecaj konfiguracije puža na svojstva ekstrudata kukuruzne krupice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 September 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:030316

M. Bojanić, "Utjecaj konfiguracije puža na svojstva ekstrudata kukuruzne krupice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:030316

Metadata
TitleUtjecaj konfiguracije puža na svojstva ekstrudata kukuruzne krupice
Title (english)Effect of screw configuration on properties of corn grits extrudates
AuthorMaria Bojanić
MentorDrago Šubarić (mentor)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2012-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kukuruzna krupica se često koristi kao osnovna sirovina za proizvodnju širokog spektra ekstrudiranih prehrambenih proizvoda. Cilj ovog rada bio je utvrditi utjecaj konfiguracije puža na svojstva ekstrudata kukuruzne krupice. Kukuruzna krupica vlažnosti 15 % i 20 % ekstrudirana je na laboratorijskom jednopužnom ekstruderu Brabender 19/20 DN pri temperaturnom profilu 135/170 °C, uz upotrebu puževa konfiguracije 4:1 i 1:1. Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna i reološka svojstva te su rezultati uspoređeni sa kontrolnim neekstrudiranim uzorcima kukuruzne krupice. Istraživanjem je utvrđeno da je ekspanzijski omjer veći kod ekstruzije pužem 4:1 i pri nižem sadržaju vlage. Nasipna masa bila je veća kod ekstruzije pužem 1:1 i pri većoj vlažnosti. Veću tvrdoću i manju lomljivost imali su uzorci ekstrudirani upotrebom puža konfiguracije 1:1 i pri većem sadržaju vlage. Moć upijanja kukuruzne krupice povećala se nakon provedenog procesa ekstruzije kod svih uzoraka. Ekstruzija je imala značajan utjecaj i na reološka svojstva, pri čemu se viskoznost vrha smanjila kod svih uzoraka nakon provedenog procesa ekstruzije. Većina uzoraka je pokazala dobru stabilnost tijekom miješanja na visokoj temperaturi, što se može zaključiti iz niskih vrijednosti kidanja, dok „setback“ vrijednosti pokazuju da su neekstrudirani uzorci kukuruzne krupice najskloniji retrogradaciji.
Abstract (english)
Corn grits are often used as main raw material for production of a wide range of extruded food products. The aim of this study was to determine the effect of screw configuration on properties of corn grits extrudates. Corn grits with 15% and 20% moisture content were extruded in a laboratory single screw extruder Brabender 19/20 DN, at temperature profile 135/170 °C, using screws with compression ratio 4:1 and 1:1. Physical, rheological and thermophysical properties of the obtained extrudates were determined, and results were compared with control samples of non-extruded corn grits. The results showed that the expansion ratio is higher at extrusion with screw 4:1 and at lower moisture content. Bulk density was higher in extrusion with higher moisture content and with use of screw 1:1. The samples extruded with screw 1:1 and at higher moisture content had higher hardness and lower fragility. Water absorption index increased after extrusion for all samples. Extrusion had a significant effect on the rheological properties, where the peak viscosity decreased in all samples after extrusion. Majority of samples showed good stability during mixing at high temperature, what can be concluded from the low values of breakdown, while “setback” values indicate that the non-extruded corn grits most tends to retrogradation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:030316
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-12-14 13:39:27