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undergraduate thesis
Termofizička svojstva modelnih sustava hidrokoloida i šećera
2018. urn:nbn:hr:109:852264
Novak, Lorena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Novak, L. (2018). Termofizička svojstva modelnih sustava hidrokoloida i šećera (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:852264

Novak, Lorena. "Termofizička svojstva modelnih sustava hidrokoloida i šećera." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:852264

Novak, Lorena. "Termofizička svojstva modelnih sustava hidrokoloida i šećera." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:852264

Novak, L. (2018). 'Termofizička svojstva modelnih sustava hidrokoloida i šećera', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:852264

Novak L. Termofizička svojstva modelnih sustava hidrokoloida i šećera [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:852264

L. Novak, "Termofizička svojstva modelnih sustava hidrokoloida i šećera", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:852264

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Metadata
TitleTermofizička svojstva modelnih sustava hidrokoloida i šećera
Title (english)The thermophysical properties of model systems of hydrocolloids and sugars
AuthorLorena Novak
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2018-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je ispitati termofizička svojstva modelnih sustava hidrokoloida (guara, ksantana) i šećera (saharoze, trehaloze) u temperaturnom području od -60 °C do 140 °C. Termička analiza uzoraka provedena je pomoću diferencijalnog motridbenog kalorimetra, a praćeni su parametri staklastog prijelaza, kristalizacije i taljenja. Iz rezultata se može zaključiti da su temperature faznih prijelaza kod istovrsnih sustava bile niže, što je viši udio suhe tvari. U modelnim sustavima ksantan-trehaloza razlika u srednjoj (midpoint) temperaturi staklastog prijelaza između sustava (0,6 % ksantana + 30 % trehaloze) i (0,6 % ksantana + 50 % trehaloze) iznosila je 2 °C, a u sustavima guar-trehaloza pri istim koncentracijama i manja (1,3 °C). U modelnim sustavima ksantan-saharoza pad srednje temperature staklastog prijelaza kod spomenutih koncentracija bio je 6,2 °C, odnosno 6,7 °C u sustavu guar-saharoza. Povećanjem udjela suhe tvari (dodavanjem šećera) došlo je do sniženja vrijednosti entalpija faznih prijelaza u svim uzorcima, a vrijednosti su niže u sustavima sa saharozom. U ispitivanim modelnim sustavima nije bilo značajne razlike u DSC parametrima između hidrokoloida.
Abstract (english)
The aim of this study was to investigate the thermophysical properties of model systems of hydrocolloids (guar, xanthan) and sugars (sucrose, trehalose) in a temperature range from -60 °C to 140 °C. Thermal analysis of samples was performed using a differential scanning calorimeter, and the parameters of the glass transition, crystallization and melting were studied. The findings of this study indicate that the temperatures of phase transitions at the same systems were lower, with the higher the proportion of dry matter. In model systems of xanthan and trehalose difference in the midpoint glass transition temperature between the system (0.6% of xanthan + 30% trehalose) and (0.6% of xanthan + 50% trehalose) was 2 °C, and in the systems guar- trehalose at the same concentrations and lower (1.3 °C). In model systems of xanthan-sucrose drop of midpoint glass transition temperature in the mentioned concentration was 6.2 °C, and 6.7 °C in the system guar-sucrose. By increasing the content of dry substance (addition of sugars) values of the enthalpy of phase transitions in all samples were decreased. The values are lower in the system with sucrose. In the tested model systems there were no significant differences in the DSC parameters between hydrocolloids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:852264
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
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Created on2018-10-22 11:17:45