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Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade
In: Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation. Požega: Veleučilište u Požegi; DAAAM International Vienna, 2016. pp. 473-479. urn:nbn:hr:112:279674
Škrabal, Svjetlana; Obradović, Valentina; Ergović Ravančić, Maja; Lovrić, Kristina

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Škrabal, S., Obradović, V., Ergović Ravančić, M. & Lovrić, K. (2016). Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade. Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation (pp. 473-479). Požega: Veleučilište u Požegi; DAAAM International Vienna. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:279674

Škrabal, Svjetlana, et al. "Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade." Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation, Veleučilište u Požegi; DAAAM International Vienna, 2016, pp. 473-479. https://urn.nsk.hr/urn:nbn:hr:112:279674

Škrabal, Svjetlana, Valentina Obradović, Maja Ergović Ravančić and Kristina Lovrić. "Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade." In Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation, 473-479. Požega: Veleučilište u Požegi; DAAAM International Vienna, 2016. Accessed 2024 November 26. https://urn.nsk.hr/urn:nbn:hr:112:279674

Škrabal, S., et al. (2016) 'Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade', Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation, Veleučilište u Požegi; DAAAM International Vienna, Požega, pp. 473-479. Available at: https://urn.nsk.hr/urn:nbn:hr:112:279674 (Accessed 26 November 2024)

Škrabal S, Obradović V, Ergović Ravančić M, Lovrić K. Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade. Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation. Požega: Veleučilište u Požegi; DAAAM International Vienna; 2016. Pp. 473-479. [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:112:279674

S. Škrabal, V. Obradović, M. Ergović Ravančić and K. Lovrić, "Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade", Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation Požega: Veleučilište u Požegi; DAAAM International Vienna, 2016. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:112:279674 [Accessed: 26 November 2024]

Metadata
Title (croatian)Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade
Title (english)The impact of storage time on changes in rheological characteristics of chocolate
AuthorSvjetlana Škrabal
AuthorValentina Obradović
AuthorMaja Ergović Ravančić
AuthorKristina Lovrić
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (croatian)
Reološka svojstva čokoladne mase se formiraju u procesu končiranja, a moguće ih je regulirati dodatkom emulgatora, kakovog maslaca i vremenom končiranja. Rezultati istraživanja su pokazali da čokoladna masa koja je skladištena do pet dana nije značajno promijenila svoja reološka svojstva. Produženje vremena skladištenja je utjecalo na promjenu reoloških svojstava čokoladne mase. Zamjetljivo je da je došlo do povećanja granice tečenja što je naročito važno pri proizvodnji punjene čokolade.
Abstract (english)
Rheological characteristics of chocolate are created in chonching process. They can be changed by adding emulsifier or cacao butter and by changing length of time for chonching process. The results have shown that chocolate that have been stored up to 5 days didn't significantly change its characteristics. Extending the length of storage time did have an impact on rheological characteristics of chocolate. It has been noticed that flowing border has been increased which is very important during production of chocolate with fillings.
Keywords (croatian)
Keywords (english)
Languagecroatian
Publication typeScientific paper - Other
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation
Edition2016
Numberingpp. 473-479
p-ISSN1847-8204
URN:NBNurn:nbn:hr:112:279674
Publication2016
ConferenceTitle: 5th International Conference "Vallis Aurea" focus on reseach and innovation
Location: Požega, Croatia
Start date: 2016-09-22
End date: 2016-09-24
Assembly type: Lecture
Type of resourceText
PublisherVeleučilište u Požegi; DAAAM International Vienna
Publishing placePožega
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-10-10 11:47:01