undergraduate thesis
Influence of homogenization on rheological properties of salad mayonnaise with addition of mango pulp

Sofija Petrić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga
AuthorSofija Petrić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
U prehrambenoj industriji reološka svojstva su bitan čimbenik u definiranju parametara kakvoće hrane. U postizanju odgovarajuće stabilnosti, konzistencije, teksture i okusa majoneze bitno je pravilno vođenje procesa proizvodnje te pravilan odabir sirovine. Cilj ovog rada bio je ispitati utjecaj procesnih parametara homogenizacije na reološka svojstva majoneze s dodatkom pulpe manga. Istraživan je utjecaj vremena homogenizacije, utjecaj tipa rotor-stator sustava te utjecaj brzine rotora. Proces homogenizacije majoneze proveden je kod brzine rotora 10 000, 12 000, 15 000 °/min i vremenu 1, 2 i 3 minute, pri sobnoj temperaturi. Mjerenje reoloških svojstava provedeno je na rotacijskom viskozimetru pri temperaturi 25°C. Podaci su korišteni za izračun reoloških parametara: indeksa tečenja, prividne viskoznosti i koeficijenta konzistencije. Rezultati istraživanja pokazuju da vrijeme homogenizacije, brzina rotora te tip sustava rotor stator utječu na reološka svojstva salatne majoneze s dodatkom pulpe manga.
Keywordsrheological properties mayonnaise viscosity
Parallel title (English)Influence of homogenization on rheological properties of salad mayonnaise with addition of mango pulp
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
In food industry rheological properties are one of the key elements for defining the parametars of food quality. For adequite stability, texture and flavour it is very important to select a way of working process and adequite raw material. Aim of this labor was to examine rheological properties homogenization of mayonnaise with addition of mango pulp. Time influence of homogenizator as much as influence of type and speed rotor-stator system was determinated. Process of homogenization of the mayonnaise was conducted in 10 000, 12 000, 15 000 rpm for 1, 2 and 3 minute time at room temperature Reological tests were carried out in a controlled rotational viscometer on temperature 25°C. The results were used to determine parameters: flow behavior index, apparent viscosity and consistency coefficient. The results of research showed that time of homogenization, type and speed of rotor-stator do have effect on rheological properties of salad mayonnaise with addition of mango pulp.
Parallel keywords (Croatian)reološka svojstva majoneza viskoznost
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:102886
CommitterIvana Šuvak