undergraduate thesis
Whitish of chocolate surface

Luka Ivanović (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleSivljenje površine čokolade
AuthorLuka Ivanović
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Sivljenje površine čokolade predstavlja jedan od najvećih problema konditorske industrije. Sivljenje površine čokolade može se javiti kao posljedica migracije masti iz unutrašnjosti na površinu čokolade (tzv. masno sivljenje) što dovodi do gubitka sjaja površine ili kao posljedica stvaranja bijelog filma uslijed izdvajanja i kristalizacije šećera (tzv. šećerno sivljenje). Navedena pojava rezultat je složenog procesa koji se odvija u čokoladi tijekom stajanja proizvoda ili je posljedica loše vodenog tehnološkog procesa, korištenja neodgovarajućih sirovina te loših uvjeta skladištenja.
Keywordschocolate fat bloom
Parallel title (English)Whitish of chocolate surface
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
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 date2009-11-05
Parallel abstract (English)
Whitish of chocolate surface represents one of the biggest problems in chocolate industry. This appearance could be result of lipid migration form inland to surface of chocolate (fatty lividness) that leads to lost of gloss on surface or as result of making white film due to extract and crystallization of sugar (sugar lividness). Stipulated appearance is result of complexed process that is developing in chocolate during storage of product or as result of misrule technologic process, using of improper raw materials and unsuitable conditions of storage.
Parallel keywords (Croatian)čokolada cvjetanje masti
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:109:788795
CommitterIvana Šuvak