Utjecaj homogenizacije na reološka svojstva majoneze

Devčić, Antonia

prikaz prve stranice dokumenta Utjecaj homogenizacije na reološka svojstva majoneze

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undergraduate thesis

Utjecaj homogenizacije na reološka svojstva majoneze

završni rad

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:192360

Devčić, Antonia

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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APA 6th Edition

Devčić, A. (2014). Utjecaj homogenizacije na reološka svojstva majoneze : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:192360

MLA 8th Edition

Devčić, Antonia. "Utjecaj homogenizacije na reološka svojstva majoneze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:192360

Chicago 17th Edition

Harvard

Devčić, A. (2014). 'Utjecaj homogenizacije na reološka svojstva majoneze : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:192360

Vancouver

Devčić A. Utjecaj homogenizacije na reološka svojstva majoneze : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:192360

IEEE

A. Devčić, "Utjecaj homogenizacije na reološka svojstva majoneze : 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:109:192360

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:192360

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Metadata

Title	Utjecaj homogenizacije na reološka svojstva majoneze : završni rad
Title (english)	Impact of homogenization on the rheological properties of mayonnaise : final thesis
Author	Antonia Devčić
Mentor	Tihomir Moslavac (mentor)
Committee member	Tihomir Moslavac
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) Osijek
Defense date and country	2014-10-20, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Za proizvode poput majoneze od velike važnosti su reološka svojstva. Kako bi se postigla odgovarajuća konzistencija, stabilnost, tekstura i okus majoneze bitan je pravilan odabir sirovine, ali i način vođenja samog procesa proizvodnje. Tijekom izrade rada cilj je bio ispitati utjecaj brzine rotacije rotora homogenizatora i vremena trajanja pripreme na reološka svojstva majoneze. Mjerenja su provedena pri temperaturi 25°C, a proces homogenizacije proveden je na 10 000, 12 000, 15 000 °/min kroz 1, 3 i 5 minuta. Kao mjerni uređaj korišten je rotacijski viskozimetar, a dobivena reološka svojstva izražena su parametrima koeficijent konzistencije, indeks tečenja i prividna viskoznost. Rezultati ispitivanja pokazuju da brzina rotora i vrijeme homogenizacije utječu na promjenu reoloških svojstava majoneze.
Abstract (english)	Rheological properties of mayonnaise are very important. For adequite stability, texture and flavour it is very important select adequite raw material and a way of working process. Aim of this paper was examine impact of the process parametars like homogenization and rotation speed and time of the homogenizator and time needed for preparation. Measurement are achieved on temperature of 25°C, the homogenization process during the the preparation is performed at 10 000, 12 000, 15 000° /min and in 1, 3 and 5 minute time. Rheological properties measurements are performed on a rotational viscometar, research results showen rotation speed of homogenizator and mayonnaise preparation process time. Test results show that the rotor speed and time of homogenization affect the change in the rheological properties of mayonnaise.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:192360
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-09-22 11:53:48

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