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undergraduate thesis
Utjecaj parametara homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe dinje
završni rad
2014. urn:nbn:hr:109:700257
Živanović, Dalibor
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Živanović, D. (2014). Utjecaj parametara homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe dinje : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:700257

Živanović, Dalibor. "Utjecaj parametara homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe dinje : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:700257

Živanović, Dalibor. "Utjecaj parametara homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe dinje : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:700257

Živanović, D. (2014). 'Utjecaj parametara homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe dinje : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:700257

Živanović D. Utjecaj parametara homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe dinje : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:700257

D. Živanović, "Utjecaj parametara homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe dinje : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:700257

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Metadata
TitleUtjecaj parametara homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe dinje : završni rad
Title (english)Influence of parameters of homogenization on the rheological properties of salad mayonnaise with the addition of pulp melon
AuthorDalibor Živanović
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2014-10-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Reološka svojstva su važan čimbenik kakvoće proizvoda poput majoneze. Za postizanje određene konzistencije i stabilnosti proizvoda su vrlo važna reološka svojstva, te je potrebno, osim pravilnog odabira sirovine i vođenja procesa proizvodnje koristiti različite dodatke za poboljšanje reoloških svojstava proizvoda. U ovom radu cilj je ispitati utjecaj procesnih parametara homogenizacije (brzina rotacije rotora homogenizatora, vrijeme trajanja pripreme) na reološka svojstva salatne majoneze s... More dodatkom pulpe dinje pri temperaturama mjerenja 25 °C i 10 °C. Proces homogenizacije prilikom pripreme salatne majoneze je proveden kod 10 000, 12 000 i 15 000 o/min i vremenu 1, 3 i 5 minuta. Mjerenja reoloških svojstava salatne majoneze su provedena na rotacijskom viskozimetru, a iz dobivenih podataka izračunati su reološki parametri koeficijent konzistencije, indeks tečenja i prividna viskoznost. Rezultati istraživanja su pokazali da brzina rotacije rotora homogenizatora i vrijeme trajanja procesa pripreme salatne majoneze utječu na reološka svojstva mjerena pri temperaturama konzumacije ovih proizvoda. Less
Abstract (english)
Rheological properties are an important factor in the quality of products such as mayonnaise. To achieve a certain consistency and stability of the product are very important rheological properties, and it is necessary, except for proper selection of raw materials and production process control use various additives to improve the rheological properties of the product. The objective of this study was to examine the influence of process parameters homogenization (rotation speed of the rotor... More homogenizer, during preparation) on the rheological properties of salad mayonnaise with the addition of melon pulp measurements at temperatures 25 °C and 10 °C. The process of homogenization in the preparation of salad mayonnaise was conducted at 10 000 , 12 000 and 15 000 r/min and the 1, 3 and 5 minutes. Measurements of rheological properties of salad mayonnaise were conducted on a rotational viscometer , and the obtained data were calculated rheological parameters consistency coefficient, flow index and apparent viscosity. The results showed that the speed of rotation of the rotor homogenizer and during the process of preparation of salad mayonnaise affect the rheological properties were measured at temperatures of consumption of these products. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:700257
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
Terms of useLicence In copyright icon
Created on2015-09-22 14:21:18
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