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undergraduate thesis
Utjecaj šećera i hidrokoloida na termofizička svojstva punila od višnje
2018. urn:nbn:hr:109:320849
Živić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Živić, A. (2018). Utjecaj šećera i hidrokoloida na termofizička svojstva punila od višnje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:320849

Živić, Ana. "Utjecaj šećera i hidrokoloida na termofizička svojstva punila od višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:320849

Živić, Ana. "Utjecaj šećera i hidrokoloida na termofizička svojstva punila od višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:320849

Živić, A. (2018). 'Utjecaj šećera i hidrokoloida na termofizička svojstva punila od višnje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:320849

Živić A. Utjecaj šećera i hidrokoloida na termofizička svojstva punila od višnje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 September 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:320849

A. Živić, "Utjecaj šećera i hidrokoloida na termofizička svojstva punila od višnje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:320849

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TitleUtjecaj šećera i hidrokoloida na termofizička svojstva punila od višnje
Title (english)Influence of sugars and hydrocolloids on thermophysical properties of sour cherry fillings
AuthorAna Živić
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2018-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je ispitati termofizička svojstva modelnih otopina hidrokoloida (guara i ksantana u koncentraciji od 0,6 %), kao i utjecaj hidrokoloida i šećera (saharoze, trehaloze, u koncentraciji od 50 %), na termofizička svojstva punila od višnje pripravljena na bazi soka višnje. Termička analiza uzoraka provedena je pomoću diferencijalnog motridbenog kalorimetra, a praćeni su parametri staklastog prijelaza, kristalizacije i taljenja. Uspoređujući termičko ponašanje soka višnje sa otopinama guara i ksantana utvrđeno je da sok ima niže vrijednosti temperature i entalpije taljenja, entalpije kristalizacije, i više vrijednosti temperature kristalizacije od otopina guara i ksantana. U punilima sa saharozom dobivene su niže vrijednosti temperature staklastog prijelaza u odnosu na sustave sa trehalozom, što može poslužiti kao primjer važnosti dodatka trehaloze kod povećanja stabilnosti sustava, posebno u području temperatura staklastog prijelaza.
Abstract (english)
The aim of this study was to investigate the thermophysical properties of the hydrocolloid model solutions (guar and xanthan at a concentration of 0.6%) as well as the influence of hydrocolloids and sugars (sucrose and trehalose at a concentration of 50%) on thermophysical properties of sour cherry fillings based on sour cherry juice. Thermal analysis of the samples was performed using a differential scanning calorimeter, and the parameters of the glass transition, crystallization and melting were monitored. Comparing the thermal behavior of sour cherry juice with guar and xanthan solutions, it has been found that the juice has lower melting temperature and enthalpy of melting, enthalpy of crystallization, and higher crystallization temperature values than guar and xanthan solutions. The sucrose fillings had lower values of glass transition temperature values compared to the trehalose systems, which can serve as an example of the importance of trehalose addition in increasing the stability of the system, particularly in glass transition temperature range.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:320849
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
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Created on2018-10-30 12:55:42