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master's thesis
Utjecaj vlažnosti pšenične krupice na svojstva ekstrudata
2012. urn:nbn:hr:109:434870
Vračević, Ružica
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Vračević, R. (2012). Utjecaj vlažnosti pšenične krupice na svojstva ekstrudata (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:434870

Vračević, Ružica. "Utjecaj vlažnosti pšenične krupice na svojstva ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:434870

Vračević, Ružica. "Utjecaj vlažnosti pšenične krupice na svojstva ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:434870

Vračević, R. (2012). 'Utjecaj vlažnosti pšenične krupice na svojstva ekstrudata', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:434870

Vračević R. Utjecaj vlažnosti pšenične krupice na svojstva ekstrudata [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:434870

R. Vračević, "Utjecaj vlažnosti pšenične krupice na svojstva ekstrudata", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:434870

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Metadata
TitleUtjecaj vlažnosti pšenične krupice na svojstva ekstrudata
Title (english)Effect of moisture content on properties of semolina extrudates
AuthorRužica Vračević
MentorĐurđica Ačkar (mentor)
Committee memberDrago Šubarić
Committee memberĐurđica Ačkar
Committee memberJurislav Babić
Committee memberMirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2012-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ekstruzija je suvremeni postupak obrade različitih vrsta sirovina i proizvodnje širokog spektra prehrambenih proizvoda, pri čemu se kao osnovna sirovina često koristi pšenična krupica. Cilj ovog rada bio je utvrditi utjecaj vlažnosti pšenične krupice na svojstva ekstrudata. Pšenična krupica (Griz) vlažnosti 15 % i 20 % ekstrudirana je na jednopužnom ekstruderu Do-Coder, Brabender 19/20 DN, GmbH, Duisburg, Njemačka pri temperaturnom profilu 135/170 °C, uz primjenu puža konfiguracije 4:1. Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna, kemijska i reološka svojstva u odnosu na neekstrudirane uzorke. Istraživanjem je utvrđeno da je ekspanzijski omjer bio veći kod ekstruzije pri većem sadržaju vlage. Nasipna masa bila je veća kod ekstruzije pšenične krupice pri nižem sadržaju vlage. Uzorci ekstrudirani pri većoj vlažnosti imali su veću tvrdoću, dok sadržaj vlage nije imao utjecaja na lomljivost ekstrudata. Moć upijanja povećala se nakon ekstruzije, pri čemu je do većeg povećanja došlo kod pšenične krupice ekstrudirane pri većem sadržaju vlage. Ekstruzija je imala utjecaj na reološka svojstva pšenične krupice te je došlo do povećanja vrijednosti viskoznosti vrha, ali bez statistički značajne razlike između neekstrudiranih i ekstrudiranih uzoraka. Sadržaj masti se smanjio nakon procesa ekstruzije, ali na sadržaj pepela pšenične krupice ekstruzija nije imala utjecaj.
Abstract (english)
a wide range of food products, where the wheat grits are often used as main raw materials. Aim of this study was to dermine the effect of moisture content on properties of semolina extrudates. Semolina (Griz) with 15% and 20% moisture content was extruded in a laboratory single screw extruder Do-Corder, Brabender 19/20 DN, GmbH, Duisburg, Germany at temperature profile 135/170 °C, using screw with compression ratio 4:1. Physical, thermophysical, chemical and rheological properties of the obtained extrudates were determined, and results were compared with control samples of non-extruded wheat grits. The results showed that the expansion ratio was higher when semolina with higher moisture content was extruded. Bulk density was higher at extruded semolina with lower moisture content. Samples extruded at higher moisture content had higher hardness, while moisture had no effect on fracturability of extrudates. Water absorbtion index increased after extrusion process, and this increase was higher when semolina was extruded at higher moisture content. Extrusion had the effect on the rheological properties of semolina, where the peak viscosity increased, but with no statistically significant differences between nonextruded and extruded samples. The fat content was reduced after extrusion, but no effect of extrusion on the ash content of semolina was observed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:434870
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 13:29:09