prikaz prve stranice dokumenta Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje
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undergraduate thesis
Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje
2013. urn:nbn:hr:109:099480
Lijić, Andrea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Lijić, A. (2013). Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, Andrea. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, Andrea. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, A. (2013). 'Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić A. Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:099480

A. Lijić, "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:099480

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Metadata
TitleUtjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje
Title (english)Influence of Ingredients on the Rheological Properties of Salad Mayonnaise with Added Melon Pulp
AuthorAndrea Lijić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2013-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Reološka svojstva su važan čimbenik pri kreiranju željene konzistencije majoneze, u kontroli kvalitete tijekom proizvodnje, skladištenja i transporta. Cilj ovog rada je ispitati utjecaj različitih vrsta ugljikohidrata, žumanjka i mliječne komponente na reološka svojstva salatne majoneze s dodatkom pulpe dinje. Mehanički proces homogenizacije majoneze proveden je kod brzine rotora 10 000 o/min. i vremenu 3 minute. Za ispitivanje vrste ugljikohidrata na reološka svojstva majoneze korištena je glukoza, inulin HD i laktoza. Žumanjak jajeta korišten je kao svježi žumanjak,pasterizirani i cijelo jaje u prahu. Salatna majoneza izrađena je sa 65% uljnom fazom koju čine suncokretovo ulje , rižino ulje i ulje kikirikija. Mjerenja reoloških svojstava provedena na temperaturama 25˚C i 10 °C primjenom rotacijskog viskozimetra sa koncentričnim cilindrima. Iz dobivenih podataka izračunati su reološki parametri prividna viskoznost, indeks tečenja i koeficijent konzistencije. Rezultati istraživanja pokazali su da primjena različitih sastojaka utječe na promjenu reoloških svojstava salatne majoneze.
Abstract (english)
Rheological properties are an important factor in creating the desired consistency of mayonnaise, quality control during production, storage and transportation. The aim of this paper is to examine the impact of different types of carbohydrates, egg yolks and milk components on the rheological properties of salad mayonnaise with the addition of melon pulp. Mechanical process of homogenization mayonnaise conducted at rotor speed 10 000 r / min. and time of 3 minutes. For testing the types of carbohydrates on the rheological properties of mayonnaise used glucose, inulin HD and lactose. Egg yolk was used as a fresh egg yolk, pasteurized and whole egg powder. Salad mayonnaise is made with 65 % oil phase consisting of sunflower oil, rice oil and peanut oil. Measurements of rheological properties conducted at 25˚ C and 10° C using a rotational viscometer with concentric cylinders. The obtained data were calculated rheological parameters apparent viscosity, flow index and consistency coefficient. The results showed that the use of different ingredients affects the rheological properties of salad mayonnaise.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:099480
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-01 12:34:00