master's thesis
Influence of egg yolk and additives on rheologic behaviour oil/water emulsion

Marijeta Švenda (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda
AuthorMarijeta Švenda
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Reološka svojstva su važan čimbenik kakvoće proizvoda kao što su emulzije ulj/voda (majoneza). Za postizavanje određenih reoloških svojstava i stabilnost proizvoda potrebno je, osim odabira sirovine i pravilnog vođenja procesa proizvodnje koristiti i različite dodatke. Cilj ovog rada je ispitati utjecaj žumanjka jajeta (prepelica, bijela patka, kokoš hrvatica) i dodataka ugljikohidrata (glukoza, saharoza, laktoza, inulin TEX, javorov sirup), te hidrokoloida (guar, karaja) i emulgatora (Tween 80, Citrem LR10) na reološka svojstva emulzije ulje/voda pri 23 °C. Na osnovi dobivenih rezultata izračunati su reološki parametri primjenom Ostwald-Reinerovog zakona (stupnjeviti zakon). Rezultati istraživanja su pokazali da vrijeme pasterizacije žumanjaka jajeta, dodatak ugljikohidrata, hidrokoloida i emulgatora utječe na reološko ponašanje emulzije ulje/voda sa 40 %-tnom uljnom fazom.
Keywordsemulsion oil/water emulsion egg egg yolk carbohydrates hydrocolloides rheological properties
Parallel title (English)Influence of egg yolk and additives on rheologic behaviour oil/water emulsion
Committee MembersAndrija Pozderović (committee chairperson)
Tihomir Moslavac (committee member)
Vedran Slačanac (committee member)
Jurislav Babić (committee member)
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 date2009-03-12
Parallel abstract (English)
Rheological properties have significant importance for products such as emulsion oil/water quality. To gain specific rheological properties and stability, besides choosing raw materials and relevant processing management, very important is usage of various additives. The aim of this experiment is to iquire influence egg yolk (Japanese quail, Whiteheaded duck,Croatian hen), added carbohydrates (glucose, sucrose, inulin tex, maple syrup), hydrocolloides (Guar gum, Karaya gum), and emulsifier (Tween, CITREM LR10) on emulsion oil/water rheological properties at temperature 23 ˚C. On basis of obtained values, the rheological parameters were calculated Ostwald-Reiner equation (power - law equation). Results of research have shown that time of pasteurization egg yolk, added carbohydrates, hydrocolloides and emulsifier have affected rheological behaviour oil/water emulsion with 40% oil phase.
Parallel keywords (Croatian)emulzija emulzija ulje/voda jaje žumanjak jajeta ugljikohidrati hidrokoloidi 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:109:763424
CommitterSanda Hasenay