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undergraduate thesis
Sol i gel kao koloidni sustavi
2018. urn:nbn:hr:109:764861
Trputac, Eva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods

Cite this document

Trputac, E. (2018). Sol i gel kao koloidni sustavi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:764861

Trputac, Eva. "Sol i gel kao koloidni sustavi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:764861

Trputac, Eva. "Sol i gel kao koloidni sustavi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:764861

Trputac, E. (2018). 'Sol i gel kao koloidni sustavi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:764861

Trputac E. Sol i gel kao koloidni sustavi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 February 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:764861

E. Trputac, "Sol i gel kao koloidni sustavi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:764861

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Metadata
TitleSol i gel kao koloidni sustavi
Title (english)Sol and gel as colloidal systems
AuthorEva Trputac
MentorIvana Tomac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
Osijek
Defense date and country2018-08-28-08-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Koloidni sustavi su disperzni sustavi, a sastoje se od disperznog sredstva i disperzne faze. Sol je koloidna otopina gdje je disperzna faza kruta, a disperzno sredstvo tekuće. Sol spontano ili hlađenjem može prijeći u gel stanje. Gel je koloidni sustav, mrežaste strukture u koju je uklopljeno tekuće disperzno sredstvo. Gelovi, ovisno o tekućoj fazi unutar gela, mogu biti hidrogelovi, alkogelovi i aerogelovi. U prehrambenoj industriji sol i gel su prisutni u različitim prehrambenim proizvodima kao što su džemovi, želei, pektin, agar agar i slično. Cilj ovog završnog rada je bio opisati koloidne sustave sol i gel, objasniti njihova svojstva te navesti i opisati primjenu u prehrambenoj industriji u vidu prehrambenog proizvoda (džemovi, marmelade) i aditiva (želatina, agar).
Abstract (english)
The colloidal systems are dispersion systems, consisting of a dispersant and a dispersion phase. The sol is a colloidal solution wherein the dispersion phase is solid and the dispersant is liquid. Sol spontaneously or by cooling can pass into the gel state. Gel is a colloid system, a mesh structure in which a liquid dispersant is incorporated. Gel, depending on the liquid phase inside the gel, can be hydrogels, alcogels and aerogels. In the food industry, sol and gel are present in various food products such as jams, jellies, pectins, agar agar. The aim of this work was to describe colloidal systems, sol and gel and describe sol and gel application in food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:764861
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-18 14:49:42