Utjecaj funkcionalnih dodataka na svojstva tečenja praškastih mješavina na bazi kave

Rukavina, Ana-Marija

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master's thesis

Utjecaj funkcionalnih dodataka na svojstva tečenja praškastih mješavina na bazi kave

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:873159

Rukavina, Ana-Marija

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Section for Fundamental Engineering

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APA 6th Edition

Rukavina, A. M. (2012). Utjecaj funkcionalnih dodataka na svojstva tečenja praškastih mješavina na bazi kave (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:873159

MLA 8th Edition

Rukavina, Ana Marija. "Utjecaj funkcionalnih dodataka na svojstva tečenja praškastih mješavina na bazi kave." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:873159

Chicago 17th Edition

Harvard

Rukavina, A. M. (2012). 'Utjecaj funkcionalnih dodataka na svojstva tečenja praškastih mješavina na bazi kave', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:873159

Vancouver

Rukavina AM. Utjecaj funkcionalnih dodataka na svojstva tečenja praškastih mješavina na bazi kave [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:873159

IEEE

A. M. Rukavina, "Utjecaj funkcionalnih dodataka na svojstva tečenja praškastih mješavina na bazi kave", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:873159

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:873159

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Metadata

Title	Utjecaj funkcionalnih dodataka na svojstva tečenja praškastih mješavina na bazi kave
Title (english)	The influence of the functional additives on a flow properties of coffee based powder mixtures
Author	Ana-Marija Rukavina
Mentor	Ingrid Bauman (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Process Engineering) (Section for Fundamental Engineering) Zagreb
Defense date and country	2012-10-25, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Ispitivanja, koja su provedena u ovom diplomskom radu, su vezana uz praškaste mješavine na bazi kave, proizvođač Franck, Hrvatska. Cilj ovog rada je bio ukazati na to kakav utjecaj imaju funkcionalni dodaci na svojstva tečenja praškastih mješavina. Mjerena su svojstva čestica praha i to veličina čestica, vlaga i nasipna gustoća. Veličina čestica je određivana metodom laserske difrakcije Svojstava tečenja određivana su Powder Flow Analyzer-om, proizvođača Stable Micro Systems. Veličina čestica signifikantno je utjecala na nasipnu gustoću, indeks kohezije te vrijednosti koeficijenta sabijanja i omjera visine kolača. Obogaćivanje funkcionalnim dodacima nije uzrokovalo poboljšanje (pogoršanje) svojstava tečenja praškastih materijala na bazi kave.
Abstract (english)	The research conducted in this graduate thesis is related to the coffee based powder mixtures, Franck production, Hrvatska. The aim of this study was to show the influence of the functional additives on a flow properties of powdered mixtures.. Partical properties, which were measured, included partical size, moisture content and bulk density. Partical size distribution was measured using laser diffraction technique. Flow properties were determinated using Powder Flow Analyzer, manufactured by Stable Micro Systems. Partical size affected significantly on bulk density, cohesion index, compaction coefficient and cake height ratio as well. Functional additives enrichment did not cause the improvement/degradation of powder mixtures flow properties.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:873159
Study programme	Title: Food Technology; specializations in: Nutrition Course: Nutrition Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-05-18 07:04:29