prikaz prve stranice dokumenta Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda
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master's thesis
Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda
2009. urn:nbn:hr:109:763424
Švenda, Marijeta
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Švenda, M. (2009). Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:763424

Švenda, Marijeta. "Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:763424

Švenda, Marijeta. "Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:763424

Švenda, M. (2009). 'Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:763424

Švenda M. Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:763424

M. Švenda, "Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:763424

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Metadata
TitleUtjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda
Title (english)Influence of egg yolk and additives on rheologic behaviour oil/water emulsion
AuthorMarijeta Švenda
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2009-03-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:763424
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 16:20:02