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undergraduate thesis
Sivljenje površine čokolade
2009. urn:nbn:hr:109:788795
Ivanović, Luka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Ivanović, L. (2009). Sivljenje površine čokolade (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:788795

Ivanović, Luka. "Sivljenje površine čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:788795

Ivanović, Luka. "Sivljenje površine čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:788795

Ivanović, L. (2009). 'Sivljenje površine čokolade', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 November 2023, https://urn.nsk.hr/urn:nbn:hr:109:788795

Ivanović L. Sivljenje površine čokolade [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2023 November 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:788795

L. Ivanović, "Sivljenje površine čokolade", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:788795

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Metadata
TitleSivljenje površine čokolade
Title (english)Whitish of chocolate surface
AuthorLuka Ivanović
MentorJurislav Babić (mentor)
MBZ: 251532
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2009-11-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:788795
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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
Terms of useLicence In copyright icon
Created on2015-11-06 11:48:05