master's thesis
Rheological behaviour of oil/water emulsion formed off various egg yolk types and additives

Romina Hrastić (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleReološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima
AuthorRomina Hrastić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Reološka svojstva su važan čimbenik kvalitete prehrambenih proizvoda kao što su majoneza, umaci (emulzije ulje/voda). Postizanje dobre reološke stabilnosti proizvoda moguće je odabirom kvalitetne sirovine, dobrim vođenjem procesa proizvodnje i korištenjem različitih dodataka. Cilj ovog rada je ispitati utjecaj tri vrste žumanjaka jajeta (prepelica, bijela patka, kokoš hrvatica) i dodataka ugljikohidrata (javorov sirup, glukoza, laktoza, saharoza, inulin TEX), hidrokoloida (guar, karaja) te emulgatora (Tween 80, Citrem LR10) na reološka svojstva emulzije ulje/voda (40 % uljna faza) pri temperaturi mjerenja 10 °C. Mjerenja reoloških svojstava su provedena na rotacijskom viskozimetru pri temperaturi 10 °C, a dobiveni podaci su korišteni za izračun reoloških parametara: koeficijenta konzistencije (k), indeksa tečenja (n) i prividne viskoznosti (μ). Svi uzorci majoneza su pokazali ne-Newtonsko, pseudoplastično tečenje s određenim područjem tiksotropne petlje. Rezultati ovog istraživanja su pokazali da termičko tretiranje žumanjka jajeta, dodatak ugljikohidrata, hidrokoloida i emulgatora utječe na reološke karakteristike emulzije ulje/voda.
Keywordsrheological properties oil/water emulsion egg yolk hydrocollides carbohydrates emulsifier
Parallel title (English)Rheological behaviour of oil/water emulsion formed off various egg yolk types and additives
Committee MembersVedran Slačanac
Tihomir Moslavac
Jurislav Babić
Antonija Perl Pirički
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 levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-05-26
Parallel abstract (English)
Rheological properties have significant importance for product quality such as mayonnaise and sauces (oil/water emulsion). Retentive rheological stability could be gained by choosing quality raw materials, relevant processing management, and utilazing various additives. The aim of this experiment is to inquire influence of three types of egg yolk (quail, white-headed duck, Croatian hen), added carbohydrates (maple syrup, glucose, lactoze, sucrose, inulin TEX), hydrocolloides (Guar gum, Karaya gum), and emulsifier at temperature 10 °C. Rheological tests were carried out in a controlled rotational viscometer at 10 °C and obtained data were used to calculate rheological parameters: consistency coefficient (k), flow behaviour indexs (n) and apparent viscosity (μ). All mayonnaise samples showed non-Newtonian pseudoplastic flow different area of thixotropy loop. Results of research have shown that thermic treatment of egg yolk, added carbohydrates, hydrocolloides and emulsifier have affected rheological behaviour oil/water emulsion.
Parallel keywords (Croatian)reološka svojstva emulzija ulje/voda žumanjak jajeta hidrokoloidi ugljikohidrati emulgatori
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:109:600784
CommitterSanda Hasenay