prikaz prve stranice dokumenta Utjecaj sastava uljne faze, žumanjka jajeta guske i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze
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master's thesis
Utjecaj sastava uljne faze, žumanjka jajeta guske i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze
2009. urn:nbn:hr:109:100369
Dvoržak, Doroteja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Dvoržak, D. (2009). Utjecaj sastava uljne faze, žumanjka jajeta guske i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:100369

Dvoržak, Doroteja. "Utjecaj sastava uljne faze, žumanjka jajeta guske i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:100369

Dvoržak, Doroteja. "Utjecaj sastava uljne faze, žumanjka jajeta guske i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:100369

Dvoržak, D. (2009). 'Utjecaj sastava uljne faze, žumanjka jajeta guske i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:100369

Dvoržak D. Utjecaj sastava uljne faze, žumanjka jajeta guske i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:100369

D. Dvoržak, "Utjecaj sastava uljne faze, žumanjka jajeta guske i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:100369

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TitleUtjecaj sastava uljne faze, žumanjka jajeta guske i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze
Title (english)Influence of composition of oil phase, yolk of the goose egg and milk protein on rheological properties and oxidation stability of mayonnaise
AuthorDoroteja Dvoržak
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberAntonija Perl Pirički
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2009-04-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Reološka svojstva su važan čimbenik kakvoće proizvoda kao što su emulzije tipa ulje/voda (majoneze). Za postizanje određenih reoloških svojstava i stabilnosti proizvoda potrebno je, osim odabira sirovine i pravilnog vođenja procesa proizvodnje koristiti i različite dodatke. Cilj ovog rada je ispitati utjecaj različitih parametara (sastav uljne faze, dodatak sirutke u prahu, vrijeme pasterizacije žumanjka jajeta guske, zamrzavanje žumanjka jajeta guske i skladištenje 30 dana) na reološka svojstva majoneze pri temperaturama mjerenja 25 °C i 10 °C. Praćena je i oksidacijska stabilnost majoneze tijekom čuvanja 14 dana na sobnoj temperaturi i u hladnjaku (4 °C). Mjerenja reoloških svojstava su provedena na rotacijskom viskozimetru, a dobiveni rezultati korišteni za izračun reoloških parametara prividne viskoznosti, koeficijenta konzistencije i indeksa tečenja primjenom Ostwald-Reinerovog zakona (stupnjeviti zakon). Rezultati istraživanja su pokazali da sastav uljne faze, dodatak sirutke u prahu, vrijeme pasterizacije žumanjka jajeta guske, zamrzavanje žumanjka jajeta guske i skladištenje 30 dana utječu na reološko ponašanje majoneze. Čuvanjem majoneze 14 dana na sobnoj temperaturi i u hladnjaku došlo je do promjene oksidacijske stabilnosti.
Abstract (english)
Rheological properties make an important factor in product's quality, such as emulsions made of water/oil (mayonnaise). In order to achieve specific rheological properties and product's stability it is necessary, other than selection of raw material and correct control of the production process, to use various additives. The aim of this degree thesis is to examine the influence of various parameters (compostion of oil phase, addition of powdered churned milk, pasteurization time of the goose egg yolk, freezing of the goose egg yolk and storage for 30 days) on rheological properties of mayonnaise at 25 °C and 10 °C. Oxidation stability of mayonnaise during 14 days storage at room temperature and in the refrigerator (4 °C) was also monitored. Measurement of rheological properties were conducted on rotating viscosimeter and the obtained results were used to calculate rheological parameters of apparent viscosity, coefficient density and flow index by applying Ostwald-Reiner law (graded law). The results have shown that compostion of oil phase, addition of powdered churned milk, pasteurization time of the goose egg yolk, freezing of the goose egg yolk and storage for 30 days influence the rheological properties of mayonnaise 14 days storage of mayonnaise at room temperature and in the refrigerator (4 °C) changed the oxidation stability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:100369
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-04 15:42:48