undergraduate thesis
Influence of parameters of homogenization on the rheological properties of salad mayonnaise with the addition of pulp melon

Dalibor Živanović (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj parametara homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe dinje : završni rad
AuthorDalibor Živanović
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Reološka svojstva su važan čimbenik kakvoće proizvoda poput majoneze. Za postizanje određene konzistencije i stabilnosti proizvoda su vrlo važna reološka svojstva, te je potrebno, osim pravilnog odabira sirovine i vođenja procesa proizvodnje koristiti različite dodatke za poboljšanje reoloških svojstava proizvoda. U ovom radu cilj je ispitati utjecaj procesnih parametara homogenizacije (brzina rotacije rotora homogenizatora, vrijeme trajanja pripreme) na reološka svojstva salatne majoneze s dodatkom pulpe dinje pri temperaturama mjerenja 25 °C i 10 °C. Proces homogenizacije prilikom pripreme salatne majoneze je proveden kod 10 000, 12 000 i 15 000 o/min i vremenu 1, 3 i 5 minuta. Mjerenja reoloških svojstava salatne majoneze su provedena na rotacijskom viskozimetru, a iz dobivenih podataka izračunati su reološki parametri koeficijent konzistencije, indeks tečenja i prividna viskoznost. Rezultati istraživanja su pokazali da brzina rotacije rotora homogenizatora i vrijeme trajanja procesa pripreme salatne majoneze utječu na reološka svojstva mjerena pri temperaturama konzumacije ovih proizvoda.
Keywordssalad mayonnaise rheology speed homogenization during homogenization temperature
Parallel title (English)Influence of parameters of homogenization on the rheological properties of salad mayonnaise with the addition of pulp melon
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 date2014-10-09
Parallel abstract (English)
Rheological properties are an important factor in the quality of products such as mayonnaise. To achieve a certain consistency and stability of the product are very important rheological properties, and it is necessary, except for proper selection of raw materials and production process control use various additives to improve the rheological properties of the product. The objective of this study was to examine the influence of process parameters homogenization (rotation speed of the rotor homogenizer, during preparation) on the rheological properties of salad mayonnaise with the addition of melon pulp measurements at temperatures 25 °C and 10 °C. The process of homogenization in the preparation of salad mayonnaise was conducted at 10 000 , 12 000 and 15 000 r/min and the 1, 3 and 5 minutes. Measurements of rheological properties of salad mayonnaise were conducted on a rotational viscometer , and the obtained data were calculated rheological parameters consistency coefficient, flow index and apparent viscosity. The results showed that the speed of rotation of the rotor homogenizer and during the process of preparation of salad mayonnaise affect the rheological properties were measured at temperatures of consumption of these products.
Parallel keywords (Croatian)salatna majoneza reološka svojstva brzina homogenizacije vrijeme homogenizacije temperatura
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:700257
CommitterSanda Hasenay