UTJECAJ SASTOJAKA NA REOLOŠKA SVOJSTVA MAJONEZE

Pazman, Ante

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undergraduate thesis

UTJECAJ SASTOJAKA NA REOLOŠKA SVOJSTVA MAJONEZE

Požega: Polytehnic in Pozega, 2016. urn:nbn:hr:112:330368

Pazman, Ante

Polytehnic in Pozega

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APA 6th Edition

Pazman, A. (2016). UTJECAJ SASTOJAKA NA REOLOŠKA SVOJSTVA MAJONEZE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:330368

MLA 8th Edition

Pazman, Ante. "UTJECAJ SASTOJAKA NA REOLOŠKA SVOJSTVA MAJONEZE." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:330368

Chicago 17th Edition

Pazman, Ante. "UTJECAJ SASTOJAKA NA REOLOŠKA SVOJSTVA MAJONEZE." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:330368

Harvard

Pazman, A. (2016). 'UTJECAJ SASTOJAKA NA REOLOŠKA SVOJSTVA MAJONEZE', Undergraduate thesis, Polytehnic in Pozega, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:330368

Vancouver

Pazman A. UTJECAJ SASTOJAKA NA REOLOŠKA SVOJSTVA MAJONEZE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:112:330368

IEEE

A. Pazman, "UTJECAJ SASTOJAKA NA REOLOŠKA SVOJSTVA MAJONEZE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:330368

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Title	UTJECAJ SASTOJAKA NA REOLOŠKA SVOJSTVA MAJONEZE
Title (english)	THE INFLUENCE OF INGREDIENTS ON THE RHEOLOGICAL PROPERTIES OF MAYONNASISE
Author	Ante Pazman
Mentor	Tihomir Moslavac (mentor)
Committee member	Stanko Zrinščak (predsjednik povjerenstva)
Committee member	Tihomir Moslavac (član povjerenstva)
Committee member	Ana Mrgan (član povjerenstva)
Granter	Polytehnic in Pozega Požega
Defense date and country	2016-09-16, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Reološka svojstva imaju velik značaj kada se radi o postizanju određenih svojstava hrane kao i o vođenju procesa pri proizvodnje hrane. Zadatak ovog završnog rada bio je ispitivanje reoloških svojstava salatne majoneze pod utjecajem različitih vrsta šećera (saharoza, maltodekstrin, glukoza), vrste žumanjaka (svježi žumanjak, cijelo jaje u prahu) i mliječne komponente (proteini sirutke, punomasno mlijeko u prahu, kazein, proteini soje). Homogenizacija majoneze provedena je kod 10 000 o/min, pri sobnoj temperaturi tijekom 3 minute. Reološka svojstva su mjerena na rotacijskom viskozimetru neposredno nakon proizvodnje pri sobnoj temperaturi. Pomoću dobivenih podataka izračunati su reološki parametri. Iz toga se može zaključiti da pojedini sastojci utječu na reološka svojstva salatne majoneze s dodatkom kivija. Veća prividna viskoznost i konzistencija salatne majoneze postignuta je primjenom saharoze i proteina sirutke.
Abstract (english)	Rheological properties have a great importance when it comes to achieving certain properties of food as well as the management of processes in food production. The task of this final work was to investigate the rheological properties of mayonnaise under the influence of different types of sugar (sucrose, maltodextrin, glucose), the type of egg yolks (fresh egg yolk, whole egg powder) and milk components (whey proteins, whole milk powder, case in soy protein ). Homogenization was carried out in mayonnaise 10 000 r / min, room temperature for 3 minutes. Rheological properties were measured in a rotary viscometer immediately after production at room temperature. Using the data obtained it is calculated the shear stress upward and downward. From this it can be concluded that certain ingredients affect the rheological properties of mayonnaise. Also, as the increased deflection of the ascending scale so is the increased shear ascending and vice versa.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:112:330368
Study programme	Title: Food Technology Study programme type: professional Study level: undergraduate Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/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 Polytechnic in Pozega
Created on	2016-10-19 11:46:35