master's thesis
Determination of the apparent and real denisty of unleavened dough during process of baking

Marin Lončarić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering
Metadata
TitleOdređivanje prividne i stvarne gustoće beskvasnih tijesta tijekom procesa pečenja
AuthorMarin Lončarić
Mentor(s)Sandra Budžaki (thesis advisor)
Abstract
Gustoća je jedno od najvažnijih fizikalnih svojstava, te se pored drugih toplinsko-fizikalnih svojstava hrane najčešće koristi u proračunima procjene, projektiranja i modeliranja prijenosa topline tijekom procesiranja hrane. U ovom radu određivana je prividna i stvarna gustoća različitih beskvasnih tijesta tijekom procesiranja u temperaturnom intervalu od 160 °C do 180 °C. Vrijednosti prividne gustoće tijesta,s povećanjem temperature su rasle što je posljedica izlaska vode iz tijesta uslijed isparavanja i stvaranja prostora ispunjenih zrakom (šupljina). Vrijednosti stvarne gustoće su rasle kako je rasla temperatura procesiranja. Prividna i stvarna gustoća ispitivanih tijesta su obrnuto proporcionalne veličine.
Keywordsdough thermodynamics apparent density true density unleavened dough
Parallel title (English)Determination of the apparent and real denisty of unleavened dough during process of baking
Committee MembersBernarda Šeruga
Sandra Budžaki
Daliborka Koceva Komlenić
Marko Jukić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2012-03-08
Parallel abstract (English)
Density is one of the most important physical properties and the major thermophysical properties of food required for evaluating, designing and modelling heat transfer processes. In this study, the apparent and true density was determined for different types of unleavened dough during processing in temperature range from 160 °C to 180 °C. Values for apparent density of dough were increasing with decreasing of temperature, which was due to the vaporization of water and developing of air pore. Values for true density were increasing with increasing of processing temperature. The apparent and true density investigated unleavened dough were inversely proportional.
Parallel keywords (Croatian)tijesto termodinamika prividna gustoća stvarna gustoća beskvasno tijesto
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:109:006523
CommitterSanda Hasenay