prikaz prve stranice dokumenta Reološke karakteristike salatne majoneze s dodatkom pulpe marelice
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undergraduate thesis
Reološke karakteristike salatne majoneze s dodatkom pulpe marelice
2016. urn:nbn:hr:109:068744
Ibrišimović, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Ibrišimović, M. (2016). Reološke karakteristike salatne majoneze s dodatkom pulpe marelice (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:068744

Ibrišimović, Martina. "Reološke karakteristike salatne majoneze s dodatkom pulpe marelice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:068744

Ibrišimović, Martina. "Reološke karakteristike salatne majoneze s dodatkom pulpe marelice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:068744

Ibrišimović, M. (2016). 'Reološke karakteristike salatne majoneze s dodatkom pulpe marelice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:068744

Ibrišimović M. Reološke karakteristike salatne majoneze s dodatkom pulpe marelice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:068744

M. Ibrišimović, "Reološke karakteristike salatne majoneze s dodatkom pulpe marelice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:068744

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Metadata
TitleReološke karakteristike salatne majoneze s dodatkom pulpe marelice
Title (english)Rheological characteristics of salad mayonnaise with the addition of apricot pulp
AuthorMartina Ibrišimović
MentorTihomir Moslavac (mentor)
Committee memberTihomir Moslavac (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj mliječne komponente, vrste ugljikohidrata, vrste žumanjka na reološka svojstva salatne majoneze s dodatkom pulpe marelice. Mehanički proces homogenizacije majoneze proveden je kod brzine rotora 10 000 °/min i vremenu od 2 minute pri sobnoj temperaturi. Mjerenja reoloških svojstava provedena su na rotacijskom viskozimetru s koncentričnim cilindrima, pri temperaturi od 25˚C. Salatna majoneza je izrađena sa 70% uljnom fazom koju čini suncokretovo ulje i makovo ulje. Za ispitivanje vrste ugljikohidrata na reološka svojstva majoneze korištena je saharoza, glukoza i maltodekstrin. Žumanjak jajeta korišten je kao svježi i pasterizirani žumanjak jajeta. Iz dobivenih eksperimentalnih podataka izračunati su reološki parametri: koeficijent konzistencije, prividna viskoznost i indeks tečenja. Rezultati istraživanja pokazuju da mliječna komponenta, vrsta ugljikohidrata i žumanjka utječu na reološka svojstva salatne majoneze s dodatkom pulpe marelice.
Abstract (english)
This paper shall research the influence of types milk components, types of carbohydrates, types of eggs yolk on the rheological properties of the salad mayonnaise with the addition of apricot pulp. The mechanical process of homogenisation of the mayonnaise has been done at rotor speed 10 000 revolutions per minute for two minutes at room temperature. The rheological measurements were performed on a rotating viscometer with concentric cylinders, at 25℃. Salad mayonnaise is made with 70% oil phase consisting of sunflower oil and poppy oil. For testing the types of carbohydrates on the rheological properties of mayonnaise used sucrose, glucose and maltodextrin. Egg yolk was used as a fresh and pasteurized egg yolk. With the use of these experimental results the rheological parameters apparent viscosity, consistency coefficient and flow behaviour index have been calculated. Research results show that the milk component, types of carbohydrates and egg yolk influence the rheological properties of the salad mayonnaise with the addition of apricot pulp.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:068744
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
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Created on2016-12-13 13:38:52