undergraduate thesis
Effect of process parameters on rheological properties of salad mayonnaise

Ivana Kostelac (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj procesnih parametara na reološka svojstva salatne majoneze
AuthorIvana Kostelac
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Važan čimbenik kakvoće proizvoda kao što je majoneza (emulzija) su reološka svojstva. Za postizanje određene konzistencije i stabilnosti proizvoda, vrlo su važna reološka svojstva, te je potrebno, osim pravilnog odabira sirovine i vođenja procesa proizvodnje koristiti različite dodatke za poboljšanje reoloških svojstava proizvoda. Cilj ovog rada je ispitati utjecaj procesnih parametara (brzina rotacije rotora homogenizatora, vrijeme trajanja pripreme) na reološka svojstva salatne majoneze 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 mjerenja pri različitim temperaturama.
Keywordshomogenization temperature rheological properties salad mayonnaise
Parallel title (English)Effect of process parameters on rheological properties of salad mayonnaise
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 date2012-10-25
Parallel abstract (English)
An important factor for the quality of a product such as mayonnaise (emulsion) are rheological properties. Rheological properties are very important in achieving a certain consistency and stability of a product, and it is necessary, apart from the proper selection of raw material and the conduction of the production process, to use different implements to improve the rheological properties of a product. The goal of this paper is to test the influence of process parameters (rotation speed of the homogenizer, time needed for preparation) on rheological properties of mayonnaise with the measurement temperature of 25˚C and 10˚C. The homogenization process during the preparation of mayonnaise is preformed at 10000, 12000 and 15000 o/min and in 1, 3 and 5 minutes time. Rheological properties measurements of mayonnaise are preformed on a rotational viscometer, and out of the resulting data rheological parameters, consistency coefficient, flow index and the apparent viscosity are calculated. Research results have shown that the rotation speed of the homogenizer and the mayonnaise preparation process time at different temperatures have an influence on rheological properties.
Parallel keywords (Croatian)homogenizacija temperatura reološka svojstva salatna majoneza
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:482230
CommitterIvana Šuvak