prikaz prve stranice dokumenta Utjecaj homogenizacije na reološka svojstva majoneze
  Download
PDF 701.52 KB
undergraduate thesis
Utjecaj homogenizacije na reološka svojstva majoneze
završni rad
2014. urn:nbn:hr:109:192360
Devčić, Antonia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Devčić, A. (2014). Utjecaj homogenizacije na reološka svojstva majoneze : završni rad (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:192360

Devčić, Antonia. "Utjecaj homogenizacije na reološka svojstva majoneze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:192360

Devčić, Antonia. "Utjecaj homogenizacije na reološka svojstva majoneze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:192360

Devčić, A. (2014). 'Utjecaj homogenizacije na reološka svojstva majoneze : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 March 2023, https://urn.nsk.hr/urn:nbn:hr:109:192360

Devčić A. Utjecaj homogenizacije na reološka svojstva majoneze : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2023 March 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:192360

A. Devčić, "Utjecaj homogenizacije na reološka svojstva majoneze : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:192360

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj homogenizacije na reološka svojstva majoneze : završni rad
Title (english)Impact of homogenization on the rheological properties of mayonnaise : final thesis
AuthorAntonia Devčić
MentorTihomir Moslavac (mentor)
Committee memberTihomir Moslavac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2014-10-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Za proizvode poput majoneze od velike važnosti su reološka svojstva. Kako bi se postigla odgovarajuća konzistencija, stabilnost, tekstura i okus majoneze bitan je pravilan odabir sirovine, ali i način vođenja samog procesa proizvodnje. Tijekom izrade rada cilj je bio ispitati utjecaj brzine rotacije rotora homogenizatora i vremena trajanja pripreme na reološka svojstva majoneze. Mjerenja su provedena pri temperaturi 25°C, a proces homogenizacije proveden je na 10 000, 12 000, 15 000 °/min kroz 1, 3 i 5 minuta. Kao mjerni uređaj korišten je rotacijski viskozimetar, a dobivena reološka svojstva izražena su parametrima koeficijent konzistencije, indeks tečenja i prividna viskoznost. Rezultati ispitivanja pokazuju da brzina rotora i vrijeme homogenizacije utječu na promjenu reoloških svojstava majoneze.
Abstract (english)
Rheological properties of mayonnaise are very important. For adequite stability, texture and flavour it is very important select adequite raw material and a way of working process. Aim of this paper was examine impact of the process parametars like homogenization and rotation speed and time of the homogenizator and time needed for preparation. Measurement are achieved on temperature of 25°C, the homogenization process during the the preparation is performed at 10 000, 12 000, 15 000° /min and in 1, 3 and 5 minute time. Rheological properties measurements are performed on a rotational viscometar, research results showen rotation speed of homogenizator and mayonnaise preparation process time. Test results show that the rotor speed and time of homogenization affect the change in the rheological properties of mayonnaise.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:192360
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-22 11:53:48