undergraduate thesis
Monitoring of rheological properties of milk chocolate mass Premium produced by confectionery industry Zvečevo d.d. Požega

Darko Adžić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitlePraćenje reoloških svojstava mliječne čokoladne mase Premium u tvornici konditorskih proizvoda Zvečevo d. d. Požega
AuthorDarko Adžić
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Čokolada jest disperzija vrlo finih krutih čestica u masti. Svaki od sastojaka čokoladne mase u određenoj mjeri utječe na njena reološka svojstva, a posebno je značajan sinergizam nekih sastojaka, prije svega emulgatora. Emulgatori su površinski aktivne tvari koje smanjuju površinsku napetost između dvije faze,a to postižu zbog svog molekulskog sastava odnosno hidrofilnih i hidrofobnih grupa od kojih se sastoje. Najčešće korišteni emulgator u proizvodnji čokolade je lecitin. Sirovine koje se koriste u proizvodnji čokoladne mase su: kakaova masa, kakaov maslac, kakaov prah, šećer, mlijeko u prahu, emulgator i aroma. Reologija je znanstvena disciplina koja se bavi tečenjem i deformacijom kako krutih (čvrstih), tako i tekućih materijala. Poznavanje reoloških svojstava čokolade od velikog je značaja za proizvođače radi postizanja određenih svojstava te vođenja procesa proizvodnje čokolade. Cilj ovog rada je određivanje reoloških svojstava pripravljenih čokoladnih masa kroz šest mjeseci (praćenje) primjenom rotacijskog viskozimetra (Brookfield Engineering Laboratories, DV-III+ Digital Rheometer), zatim izračunavanje reoloških parametara primjenom Cassonovog modela.
Keywordschocolate emulsifiers rheological properties
Parallel title (English)Monitoring of rheological properties of milk chocolate mass Premium produced by confectionery industry Zvečevo d.d. Požega
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 date2011-11-02
Parallel abstract (English)
Chocolate is a dispersion of very fine solid particles in a fat phase. All of ingredients, especially emulsifiers, influence on rheological properties of chocolate mass. Emulsifiers are surface active agents which reduce surface tension between two phases. The most common surface active agent is lecithin. The solids are composed of a homogeneous mixture of finely ground cocoa mass, sugar, milk constituents and cacao butter. Rheology is the study of the flow of matter, primarily in the liquid state, but also as solids. Understanding rheological properties of chocolate is essential for production management and achieving desirable properties of final product. The aim of this work is determination (and calculation) of some rheological properties of chocolate masses using rotational viscometer (Brookfield Engineering Laboratories, DV-III+ Digital Rheometer) during six months.
Parallel keywords (Croatian)čokolada emulgatori reološka svojstva
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:109:314127
CommitterIvana Šuvak