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master's thesis
Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata
2012. urn:nbn:hr:109:422230
Varžić, Andrea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Varžić, A. (2012). Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:422230

Varžić, Andrea. "Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:422230

Varžić, Andrea. "Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:422230

Varžić, A. (2012). 'Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:422230

Varžić A. Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 December 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:422230

A. Varžić, "Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:422230

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Metadata
TitleUtjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata
Title (english)Effect of moisture content on properties of corn grits extrudates
AuthorAndrea Varžić
MentorJurislav Babić (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2012-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ekstruzija predstavlja izrazito učinkovit proces, primjenjiv u biotehnološkoj proizvodnji i prehrambenoj industriji, za kojeg je karakteristično kratko vrijeme proizvodnje i znatne uštede na energiji, a time i niža konacna cijena gotovog proizvoda.Cilj ovog rada bio je utvrditi utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata. Kukuruzna krupica vlažnosti 15% i 20% ekstrudirana je na laboratorijskom jednopužnom ekstruderu Brabender 19/20 DN pri temperaturnom profilu 135/170 ºC, uz upotrebu puževa konfiguracije 4:1 i 1:1. Dobivenim ekstrudatima ispitana su fizikalna,termofizikalna i reološka svojsta. Uzorci ekstrudirani pri nižem sadržaju vlage te upotrebom puža konfiguracije 4:1, imali su veći dijametar (de) i ekspanzijski omjer (EO). Nasipna masa ekstrudata veća je kod uzoraka ekstrudiranih pri vlažnosti 20 % i konfiguraciji puža 1:1. Nakon provedenog procesa ekstruzije kod svih uzoraka se povećala moć upijanja te je došlo do smanjenja viskoznosti vrha. „Setback“ vrijednosti pokazuju da su neekstrudirani uzorci kukuruzne krupice najskloniji retrogradaciji. Veću tvrdoću i manju lomljivost imali su uzorci ekstrudirani pri višem sadržaju vlage te upotrebom puža konfiguracije 1:1.
Abstract (english)
Extrusion represents a very effective process, applicable in biotechnological production and food industry, which is characterized by short production time and considerable energy savings and, therefore, by lower price of final product. The aim of this study was to determine the effect of corn grits moisture on extrudates properties. Corn grits with 15% and 20% moisture content were extruded on a laboratory single screw extruder Brabender 19/20 DN, at temperature profile 135/170 °C, using screws with compression ratio 4:1 and 1:1. Samples extruded at lower moisture content and using screw with compression ratio 4:1 had larger diameter and expansion ratio. Bulk density of extrudate is higher when samples extruded at 20% moisture and with screw 1:1. After the process of extrusion is carried out, water absorption index increased and peak viscosity decreased for all samples. “Setback” values indicate that the nonextruded corn grits most tend to retrograde. Samples extruded at higher moisture content and with use of screw configuration 1:1 have higher hardness and lower fracturability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:422230
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 13:33:43