undergraduate thesis
Impact of homogenization on the rheological properties of mayonnaise
final thesis

Antonia Devčić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj homogenizacije na reološka svojstva majoneze : završni rad
AuthorAntonia Devčić
Mentor(s)Tihomir Moslavac (thesis advisor)
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.
Keywordsmayonnaise rheological properties viscosity homogenization speed and time rheological properties
Parallel title (English)Impact of homogenization on the rheological properties of mayonnaise : final thesis
Committee MembersTihomir Moslavac
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 levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-10-20
Parallel 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.
Parallel keywords (Croatian)majoneza reološka svojstva viskoznost brzina i vrijeme homogenizacije
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:192360
CommitterSanda Hasenay