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undergraduate thesis
Utjecaj meda na reološka svojstva majoneze
2020. urn:nbn:hr:109:830512
Ivković, Tina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Ivković, T. (2020). Utjecaj meda na reološka svojstva majoneze (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:830512

Ivković, Tina. "Utjecaj meda na reološka svojstva majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:830512

Ivković, Tina. "Utjecaj meda na reološka svojstva majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:830512

Ivković, T. (2020). 'Utjecaj meda na reološka svojstva majoneze', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:830512

Ivković T. Utjecaj meda na reološka svojstva majoneze [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:830512

T. Ivković, "Utjecaj meda na reološka svojstva majoneze", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:830512

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Metadata
TitleUtjecaj meda na reološka svojstva majoneze
Title (english)Influence of Honey on Rheological Properties of Mayonnaise
AuthorTina Ivković
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2020-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Majoneza je prehrambeni proizvod koji predstavlja emulziju tipa ulje-voda. Reološka svojstva su bitan čimbenik u definiranju parametara kakvoće hrane. Cilj ovog rada bio je ispitati utjecaj dodatka meda i procesnih parametara homogenizacije na reološka svojstva majoneze. Istraživan je utjecaj vremena homogenizacije i utjecaj brzine rotora homogenizatora na promjenu reoloških svojstava majoneze. Mjerenje reoloških svojstava majoneze provedeno je na rotacijskom viskozimetru pri temperaturi 25°C. Iz eksperimentalnih podataka mjerenja izračunati su reološki parameri: prividna viskoznost, koeficijent konzistencije i indeks tečenja. Rezultati istraživanja pokazuju da vrsta meda, kao i vrijeme homogenizacije i brzina rotora, utječu na reološka svojstva majoneze.
Abstract (english)
Mayonnaise is a food product that is an oil-in-water emulsion. Rheological properties are an important factor in defining food quality parameters. The aim of this study was to examine the influence of the addition of honey and the process of homogenization on the rheological properties of mayonnaise. The research was based on the influence of homogenization time and homogenizer rotor speed on changes in the rheological properties of mayonnaise. Measuring rheological properties of mayonnasie was conducted by rotary viscometer at 25°C. The parameters were calculated based on these experimental study mesurements: apparent viscosity, consistency coefficient and flow index. Results of this study have shown that the type of honey, as well as the time of homogenisation and rotor speed, have an influence on rheological properties of mayonnaise.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:830512
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-09-11 10:05:56