prikaz prve stranice dokumenta Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše jabuke
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master's thesis
Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše jabuke
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:590320
Šutalo, Helena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Šutalo, H. (2013). Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše jabuke (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:590320

Šutalo, Helena. "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:590320

Šutalo, Helena. "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:590320

Šutalo, H. (2013). 'Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše jabuke', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:590320

Šutalo H. Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše jabuke [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:590320

H. Šutalo, "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše jabuke", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:590320

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TitleUtjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše jabuke
Title (english)Influence of Ingredients and Homogenisation on the Rheological Properties of Salad Mayonnaise With the Addition of Apple Puree
AuthorHelena Šutalo
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2013-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj brzine rotora, vremena homogenizacije, vrste ugljikohidrata, mliječne komponente, žumanjka na reološka svojstva salatne majoneze. Za izradu majoneze korištene su različite vrste biljnih ulja: suncokretovo ulje, bučino ulje (hladno prešano) i rižino ulje. Mehanički proces homogenizacije majoneze proveden je kod 10 000 o/min i vremenu 3 min pri sobnoj temperaturi. Majoneze sa 65% uljnom fazom izrađene su po tradicionalnoj recepturi bez dodanog konzervansa čime je trajnost proizvoda vremenski ograničena. Mjerenja reoloških svojstava provedena su na rotacijskom viskozimetru s koncentričnim cilindrima pri temperaturama 25°C i 10°C. Iz dobivenih podataka izračunati su reološki parametri prividna viskoznost, koeficijent konzistencije i indeks tečenja. Dobiveni rezultati pokazuju da brzina rotora i vrijeme trajanja homogenizacije utječu na reološka svojstva salatne majoneze. Dodatak obranog mlijeka u prahu, glukoze i pasteriziranog žumanjka dovodi do veće viskoznosti majoneze.
Abstract (english)
This paper shall research the influence of rotor speed, homogenisation time, types of sugar, types of milk components, types of eggs yolk on the rheological properties of mayonnaise. Different sorts of vegetable oils were used during the research: sunflower refined oil, pumpkin seed oil, cold-pressed rafined rice oil. The mechanical process of homogenisation of the mayonnaise has been done at 10,000 revolutions per minute for 3 minutes at room temperature. Mayonnaise with a 65% oil phase is made according to the traditional recipe without added conservatives, which limits its durability. The rheological measurements were performed on a rotating viscometer with concentric cylinders,at 25° C and 10°C. With the use of these results the rheological parameters - apparent viscosity,consistency coefficient and flow behaviour index - have been calculated. The results show that the rotor speed and the duration of homogenization affect the rheological properties of salad mayonnaise. Addition of skimmed milk powder, glucose and pasteurized egg yolks to the higher viscosity of mayonnaise.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:590320
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-12-11 16:19:44

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