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master's thesis
Termofizikalna svojstva kukuruznog škroba modificiranog plinskom plazmom te natrij sulfatom i natrij tripolifosfatom
2018. urn:nbn:hr:109:052343
Vuković, Damir
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Vuković, D. (2018). Termofizikalna svojstva kukuruznog škroba modificiranog plinskom plazmom te natrij sulfatom i natrij tripolifosfatom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:052343

Vuković, Damir. "Termofizikalna svojstva kukuruznog škroba modificiranog plinskom plazmom te natrij sulfatom i natrij tripolifosfatom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:052343

Vuković, Damir. "Termofizikalna svojstva kukuruznog škroba modificiranog plinskom plazmom te natrij sulfatom i natrij tripolifosfatom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:052343

Vuković, D. (2018). 'Termofizikalna svojstva kukuruznog škroba modificiranog plinskom plazmom te natrij sulfatom i natrij tripolifosfatom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:052343

Vuković D. Termofizikalna svojstva kukuruznog škroba modificiranog plinskom plazmom te natrij sulfatom i natrij tripolifosfatom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:052343

D. Vuković, "Termofizikalna svojstva kukuruznog škroba modificiranog plinskom plazmom te natrij sulfatom i natrij tripolifosfatom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:052343

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TitleTermofizikalna svojstva kukuruznog škroba modificiranog plinskom plazmom te natrij sulfatom i natrij tripolifosfatom
Title (english)Thermophysical properties of corn starch modified with gas plasma, sodium sulphate and sodium tripolyphosphate
AuthorDamir Vuković
MentorJurislav Babić (mentor)
Committee memberĐurđica Ačkar (predsjednik povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberBorislav Miličević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je modificirati škrob kukuruza plinskom plazmom te natrijevim sulfatom i natrijevim tripolifosfatom, pojedinačno i u kombinaciji. Istraživan je i utjecaj različitog vremenskog tretmana plinskom plazmom (10 i 30 minuta) na reološka svojstva modificiranih škrobova kao što su temperatura želatinizacije, viskoznost škrobnih pasti pri različitim temperaturama te vrijednosti kidanja i „setback“. Temperatura želatinizacije snizila se kod svih uzoraka modificiranih škrobova, s najznačajnijim sniženjem kod kontrolnog uzorka dodatno sušenog na 120 °C 2 sata. Viskoznost vrha porasla je kod svih uzoraka, a najviše kod kontrolnog uzorka sušenog 120 °C 2 sata. Isti uzorak imao je najznačajniju promjenu viskoznosti nakon hlađenja u odnosu na nativni škrob. Povećane su vrijednosti kidanja, odnosno modificirani škrobovi su imali manje stabilne paste pri visokim temperaturama. Najveću vrijednost kidanja imao je kontrolni uzorak sušen na 120 °C 2 sata. Svi uzorci su imali veću „setback“ vrijednost od nativnog škroba.
Abstract (english)
The aim of this research was to modify corn starch with gas plasma, sodium sulphate and sodium tripolyphosphate separately and in combination. Influence of different time treatment with gas plasma (10 and 30 minutes) on rheological properties of modified starches such as gelatinization temperature, viscosity of starch pastes at different temperatures, breakdown and setback values was examined. The gelatinization temperature decreased in all samples of modified starch, with the most significant reduction in the control sample additionally dried at 120 °C for 2 hours. The peak viscosity increased in all samples, with most pronounced effect at the control sample dried at 120 °C for 2 hours. The same sample had the most significant change in viscosity after cooling compared to native starch. Breakdown values increased and modified starches had less stable pastes at high temperatures compared to the native. The highest breakdown value had a control sample dried at 120 °C for 2 hours. All samples had a higher "setback" value than native starch.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:052343
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 on2018-10-01 15:04:05