prikaz prve stranice dokumenta Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja
Access restricted to students and staff of home institution
doctoral thesis
Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:408988
Lukinac Čačić, Jasmina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Lukinac Čačić, J. (2012). Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:408988

Lukinac Čačić, Jasmina. "Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:408988

Lukinac Čačić, Jasmina. "Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:408988

Lukinac Čačić, J. (2012). 'Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:408988

Lukinac Čačić J. Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 December 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:408988

J. Lukinac Čačić, "Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:408988

Metadata
TitleMatematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja
Title (english)Mathematical modeling and optimization of the bread browning kinetics during baking
AuthorJasmina Lukinac Čačić
MentorDamir Magdić (mentor)
MentorDaniela Horvat (komentor)
MBZ: 220423
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberDamir Magdić (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
MBZ: 220423
Committee memberSandra Budžaki (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Modelling, Optimisation and Automatisation)
Osijek
Defense date and country2012-05-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
51 - Mathematics
Abstract
S ciljem modeliranja kinetike promjene boje kore kruha u ovom radu primijenjeni su kinetički modeli reakcija nultog, prvog i drugog reda. Optimiranje procesa pečenja kruha provedeno je metodom odzivnih površina i odabirom centralno kompozitnog plana pokusa. Procesni parametri ispitani u ovom radu su vrijeme zamjesa (4 - 8 min), temperatura fermentacije (20 - 40 °C), vrijeme fermentacije (30 - 70 min), temperatura peći (210 - 250 °C) i vrijeme pečenja (10 – 30 min). Promjena boje kore kruha tijekom pečenja praćena je dvjema metodama, računalnom analizom slike te kolorimetrom. Uspješnost aproksimacije eksperimentalnih podatka matematičkim modelima procijenjena je pomoću više statističkih kriterija (R, R2, RMSE i AARD), te je utvrđeno da su svi ispitani modeli primjenjivi za opisivanje kinetike promjene boje kruha odabranih kultivara pšenice. Rezultati su pokazali da su, prema statističkoj značajnosti (ANOVA) utjecaja različitih procesnih uvjeta na promjenu boje kore kruha određivanu računalnom analizom slike najznačajniji utjecaj imali temperatura peći i vrijeme fermentacije kod oba ispitivana kultivara pšenice. Na boju kruha određivanu kolorimetrom statistički najznačajniji utjecaj imali su temperatura peći i vrijeme zamjesa (za uzorke kultivara Golubica), odnosno temperatura peći i vrijeme zamjesa (za uzorke kultivara Lucija). Za uzorke kruha od kultivara Golubica određeni su optimalni procesni uvjeti: vrijeme zamjesa od 5 min (brzina mjesilice 200 o/min), temperatura fermentacije 35 °C, vrijeme fermentacije 40 min i temperatura peći 220 °C, koji su se u odnosu na kultivara Lucija razlikovali u dužem vremenu zamjesa (7 min) i nižoj temperaturi fermentacije (25 °C).
Abstract (english)
The aim of this research was modelling of the bread browning kinetics during baking, and for this purpose several kinetics models were used (zero, first and second order kinetics model). Optimization of the baking process was investigated by using response surface methodology and central composite design. Investigated Process parameters in this study were mixing time (4 – 8 min), fermentation temperature (20 – 40 °C), fermentation time (30 - 70 min), oven temperature (210 – 250 °C) and baking time (10 – 30 min). Digital image analysis and colorimeter were used to evaluate the surface browning variation during bread baking. Approximation of experimental data was estimated using several statistical criteria (R, R2, RMSE and AARD). According to obtained results, all the tested kinetics models can be used for modelling browning kinetics of selected bread wheat cultivars. Also results showed that the most statistical significant influence on the colour change of bread crust (determined by digital image analysis) had oven temperature and fermentation time. For bread samples of cultivar Golubica the most statistical significant influence on the colour change of bread crust determined with colorimeter had oven temperature and kneading time, and for bread samples of cultivar Lucija it was oven temperature and kneading time. For samples of bread cultivars Golubica optimal processing conditions were as follow: mixing time of 5 minutes (speed kneader 200 rpm), fermentation temperature 35 °C, fermentation time 40 min and oven temperature 220 °C. Compared to the bread samples cultivars Lucija differed in longer mixing time (7 min) and lower fermentation temperature (25 °C).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:408988
ProjectNumber: 113-1130471-0592
Title: Nedestruktivne metode u procesima proizvodnje i čuvanja hrane
Title: Nondestructive methods in processes of food production and storage
Leader: Damir Magdić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Catalog URLhttp://161.53.208.100/cgi-bin/lb10/unilib.cgi?form=D1100111045
Type of resourceText
Extent174 str.: ilustr., graf. prikazi, 30 cm
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-01-25 16:02:18