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master's thesis
Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane
2014. urn:nbn:hr:109:472705
Marković, Tanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Marković, T. (2014). Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:472705

Marković, Tanja. "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:472705

Marković, Tanja. "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:472705

Marković, T. (2014). 'Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:472705

Marković T. Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:472705

T. Marković, "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:472705

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TitleUtjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane
Title (english)Ingredients and homogenization impact on rheological properties of salad mayonnaise with banana paste
AuthorTanja Marković
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2014-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj žumanjka jajeta, mliječne komponente, vrste ugljikohidrata, brzine rotora, vremena homogenizacije na reološka svojstva salatne majoneze s kašom banane. Za izradu majoneze korištene su različite vrste biljnih ulja: suncokretovo ulje, bučino ulje i rižino ulje. Mehanički proces homogenizacije majoneze proveden je kod 10 000 o/min i vremenu od 3 minute pri sobnoj temperaturi. Majoneze sa 65 % uljnom fazom izrađene su po tradicionalnoj recepturi bez dodanog konzervansa čime je trajnost proizvoda vremenski ograničena. Mjerenja reoloških svojstava provedena su na rotacijskom viskozimetru s koncentričnim cilindrima, pri temperaturama 25 ⁰C i 10 ⁰C. Iz dobivenih podataka izračunati su reološki parametri: prividna viskoznost, koeficijent konzistencije i indeks tečenja. Rezultati istraživanja pokazuju da mliječna komponenta, žumanjak i vrste ugljikohidrata utječu na reološka svojstva salatne majoneze s kašom banane. Porastom brzine rotora i vremena trajanja procesa homogenizacije mijenjaju se reološka svojstva salatne majoneze.
Abstract (english)
This paper shall research the influence of types of eggs yolk, types of milk components, types of sugar, rotor speed, homogenisation time on the rheological properties of the salad mayonnaise with banana paste. Different sorts of vegetable oils were used during the research: sunflower oil, pumpkin seed oil and rice oil. The mechanical process of homogenisation of the mayonnaise has been done at 10.000 revolutions per minute for 3 minutes at room temperature. Mayonnaise with a 65% oil phase is made according to the traditional recipe without added conservatives, which limits its durability. The rheological measurements were performed on a rotating viscometer with concentric cylinders, at 25 ⁰C and 10 ⁰C. With the use of these results the rheological parameters – apparent viscosity, consistency coefficient and flow behaviour index – have been calculated. Research results show that the milk component, egg yolk and types of sugar influence the rheological properties of the salad mayonnaise with banana paste. An increase of rotor speed and the homogenisation process time alter the rheological properties of the salad mayonnaise.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:472705
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 conditionsOpen access
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Created on2015-09-24 13:43:15