professional thesis
Impact of process parameters and ingredients on reological parameters of oil –water emulsions

Daria Jovičić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj procesnih parametara i sastojaka na reološka svojstva emulzije ulja i vode
AuthorDaria Jovičić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Kvaliteta, trajnost, okus i izgled prehrambenih proizvoda u vrlo velikoj mjeri ovisi o sastavu i načinu na koji sastojci utječu jedan na drugi pri stvaranju tog proizvoda. Emulzijama se u teorijskom smislu smatraju dvije tekućine koje se prirodno ne miješaju. U prehrambenoj industriji najvažniji tip emulzija su emulzije ulje u vodi, najraznovrsnije su i najraširenije (majoneza, kremasti likeri, sladoled, vrhnje za šlag i sl.); njihova svojstva kontrolirana su korištenjem stabilizatora i komponentama prisutnim u vodenoj fazi. Poznavanje reoloških svojstva emulzija vrlo je bitno za homogenizaciju, vremenski rok, senzorska svojstva i kao parametar za kreiranje novog proizvoda. Cilj rada bio je prikazati kako procesni parametri (brzina homogenizacije, vrijeme homogenizacije), utječu na reološka svojstva emulzije ulje-voda i kako različiti sastojci (ugljikohidrati, mliječni sastojci, žumanjak) također utječu na viskoznost, konzistenciju i indeks tečenja. Dobiveni rezultati pokazuju da brzina homogenizacije zajedno sa vremenom homogenizacije utječe na reološka svojstva emulzije ulje/voda povećavajući viskozitet i konzistenciju i sukladno tome smanjuje se indeks tečenja. Od ispitivanih sastojaka dodatak inulina HD kod ugljikohidrata pokazao je najveći viskozitet i konzistenciju, kod ispitivanja utjecaja mliječne komponente obrano mlijeko u prahu, a kod utjecaja žumanjka kokošjeg jajeta pasterizirani svježi žumanjak.
Keywordsrheology emulsion viscosity
Parallel title (English)Impact of process parameters and ingredients on reological parameters of oil –water emulsions
Committee MembersDrago Šubarić (committee chairperson)
Tihomir Moslavac (committee member)
Stela Jokić (committee member)
Jurislav Babić (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelpostgraduate specialist
Study programmeFood Safety and Quality
Academic title abbreviationuniv. spec. techn. aliment.
Genreprofessional thesis
Language Croatian
Defense date2016-09-29
Parallel abstract (English)
Quality, durability, flavor and appearance of food products in a very large extent depends on the composition and the manner in which components affect each other in the creation of that product. Emulsions are theoretically considered two liquids that naturally do not mix. In the food industry the most important type of emulsions are emulsions of oil in water, they are most diverse and most widespread (mayonnaise, cream liqueurs, ice cream, whipped cream, etc.); their properties are controlled using the stabilizers present in the aqueous phase. Knowing the rheological properties of emulsions is very important for homogenization, shelf time, and sensory properties and as a parameter for designing a new product. The aim was to show how the process parameters (homogenization speed, homogenization time), affect the rheological properties of the oil-water emulsion and how different ingredients (carbohydrates, dairy ingredients, egg yolk) also affect the viscosity, consistency and flow behavior index. The results show that the speed of homogenization with homogenization time affects the rheological properties of oil / water emulsions by increasing the viscosity and consistency, and accordingly decreases the flow behavior index. Of the tested ingredients addition of inulin HD as carbohydrate showed the highest viscosity and consistency, in examining the impact of dairy components skimmed milk powder, and as impact of a chicken egg yolk pasteurized fresh egg yolk.
Parallel keywords (Croatian)reologija emulzija viskoznost
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:494190
CommitterIvana Šuvak