prikaz prve stranice dokumenta Djelovanje žumanjka jajeta patke i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze
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master's thesis
Djelovanje žumanjka jajeta patke i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze
2016. urn:nbn:hr:109:714621
Šilipetar, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Šilipetar, M. (2016). Djelovanje žumanjka jajeta patke i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:714621

Šilipetar, Marijana. "Djelovanje žumanjka jajeta patke i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:714621

Šilipetar, Marijana. "Djelovanje žumanjka jajeta patke i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:714621

Šilipetar, M. (2016). 'Djelovanje žumanjka jajeta patke i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:714621

Šilipetar M. Djelovanje žumanjka jajeta patke i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:714621

M. Šilipetar, "Djelovanje žumanjka jajeta patke i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:714621

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Metadata
TitleDjelovanje žumanjka jajeta patke i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze
Title (english)Influence of dack egg yolk and milk protein on rheologic properties and oksidation stability of mayonnaise
AuthorMarijana Šilipetar
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberAntonija Perl Pirički
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2016-03-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Majoneza je emulzija ulja u vodi, čija reološka svojstva imaju važan utjecaj na funkcionalna svojstva i senzorske karakteristike proizvoda. Za postizanje određenih reoloških svojstava i stabilnosti proizvoda potrebno je, osim odabira sirovine i pravilnog vođenja procesa sirovine koristiti različite dodatke. Cilj ovog rada je ispitati različite utjecaje (vrsta ulja, udio sirutke u prahu, vrijeme pasterizacije žumanjka jajeta patke, zamrzavanje žumanjka jajeta patke i skladištenje 30 dana) na reološka svojstva majoneze pri temperaturama 25°C i 10°C. Na osnovi dobivenih rezultata reoloških svojstava majoneze izračunati su reološki parametri, koeficijent konzistencije i indeks tečenja primjenom Ostwald-Reinerovog zakona (stupnjeviti zakon). Rezultati istraživanja su pokazali da vrsta ulja, udio sirutke u prahu, vrijeme pasterizacije žumanjka jajeta patke, zamrzavanje žumanjka jajeta patke i skladištenje 30 dana utječu na reološko ponašanje majoneze.
Abstract (english)
Mayonnaise is oil-in-water emulsion, in which rheological properties have important influence on functional properties and sensory characteristics of the product. 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 experiments is to iquire different influence (assortment of oil , part of whey, time of pasterization dack egg yolk, frosty dack egg yolk and holding for 30 days) on rheological properties of mayonnaise. On basis of obtained values of rheological properties mayonnaise the rheological parameters, consistency coefficient and index flow werw calculated Ostwald-Reiner equation (power – law equation). Results of research have shown that assortment of oil , part of whey, time of pasterization dack egg yolk, frosty dack egg yolk and holding for 30 days have affacted on rheological behaviour mayonnaise.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:714621
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 on2016-01-18 15:34:27