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undergraduate thesis
Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga
2016. urn:nbn:hr:109:102886
Petrić, Sofija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Petrić, S. (2016). Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:102886

Petrić, Sofija. "Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:102886

Petrić, Sofija. "Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:102886

Petrić, S. (2016). 'Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:102886

Petrić S. Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:102886

S. Petrić, "Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:102886

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Metadata
TitleUtjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga
Title (english)Influence of homogenization on rheological properties of salad mayonnaise with addition of mango pulp
AuthorSofija Petrić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:102886
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 conditionsOpen access
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Created on2016-12-13 16:24:23