Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata

Varžić, Andrea

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master's thesis

Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:422230

Varžić, Andrea

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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APA 6th Edition

Varžić, A. (2012). Utjecaj vlažnosti kukuruzne 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:109:422230

MLA 8th Edition

Varžić, Andrea. "Utjecaj vlažnosti kukuruzne 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:109:422230

Chicago 17th Edition

Harvard

Varžić, A. (2012). 'Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:422230

Vancouver

Varžić A. Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:422230

IEEE

A. Varžić, "Utjecaj vlažnosti kukuruzne 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:109:422230

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:422230

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Metadata

Title	Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata
Title (english)	Effect of moisture content on properties of corn grits extrudates
Author	Andrea Varžić
Mentor	Jurislav Babić (mentor)
Committee member	Drago Šubarić (predsjednik povjerenstva)
Committee member	Jurislav Babić (član povjerenstva)
Committee member	Đurđica Ačkar (član povjerenstva)
Committee member	Mirela Kopjar (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Carbohydrates Technology) Osijek
Defense date and country	2012-10-02, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Ekstruzija predstavlja izrazito učinkovit proces, primjenjiv u biotehnološkoj proizvodnji i prehrambenoj industriji, za kojeg je karakteristično kratko vrijeme proizvodnje i znatne uštede na energiji, a time i niža konacna cijena gotovog proizvoda.Cilj ovog rada bio je utvrditi utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata. Kukuruzna krupica vlažnosti 15% i 20% ekstrudirana je na laboratorijskom jednopužnom ekstruderu Brabender 19/20 DN pri temperaturnom profilu 135/170 ºC, uz upotrebu puževa konfiguracije 4:1 i 1:1. Dobivenim ekstrudatima ispitana su fizikalna,termofizikalna i reološka svojsta. Uzorci ekstrudirani pri nižem sadržaju vlage te upotrebom puža konfiguracije 4:1, imali su veći dijametar (de) i ekspanzijski omjer (EO). Nasipna masa ekstrudata veća je kod uzoraka ekstrudiranih pri vlažnosti 20 % i konfiguraciji puža 1:1. Nakon provedenog procesa ekstruzije kod svih uzoraka se povećala moć upijanja te je došlo do smanjenja viskoznosti vrha. „Setback“ vrijednosti pokazuju da su neekstrudirani uzorci kukuruzne krupice najskloniji retrogradaciji. Veću tvrdoću i manju lomljivost imali su uzorci ekstrudirani pri višem sadržaju vlage te upotrebom puža konfiguracije 1:1.
Abstract (english)	Extrusion represents a very effective process, applicable in biotechnological production and food industry, which is characterized by short production time and considerable energy savings and, therefore, by lower price of final product. The aim of this study was to determine the effect of corn grits moisture on extrudates properties. Corn grits with 15% and 20% moisture content were extruded on a laboratory single screw extruder Brabender 19/20 DN, at temperature profile 135/170 °C, using screws with compression ratio 4:1 and 1:1. Samples extruded at lower moisture content and using screw with compression ratio 4:1 had larger diameter and expansion ratio. Bulk density of extrudate is higher when samples extruded at 20% moisture and with screw 1:1. After the process of extrusion is carried out, water absorption index increased and peak viscosity decreased for all samples. “Setback” values indicate that the nonextruded corn grits most tend to retrograde. Samples extruded at higher moisture content and with use of screw configuration 1:1 have higher hardness and lower fracturability.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:422230
Project	Number: 113-1130473-0571 Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji Title: Development of new modified starches and their application in food industry Leader: Drago Šubarić Jurisdiction: Croatia Funder: MZOS Funding stream: ZP
Study programme	Title: 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 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 Osijek
Created on	2015-12-14 13:33:43

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