| Title | Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima |
| Author | Romina Hrastić |
| Mentor(s) | Tihomir Moslavac (thesis advisor)
|
| Abstract | Reološka svojstva su važan čimbenik kvalitete prehrambenih proizvoda kao što su majoneza, umaci (emulzije ulje/voda). Postizanje dobre reološke stabilnosti proizvoda moguće je odabirom kvalitetne sirovine, dobrim vođenjem procesa proizvodnje i korištenjem različitih dodataka.
Cilj ovog rada je ispitati utjecaj tri vrste žumanjaka jajeta (prepelica, bijela patka, kokoš hrvatica) i dodataka ugljikohidrata (javorov sirup, glukoza, laktoza, saharoza, inulin TEX), hidrokoloida (guar, karaja) te emulgatora (Tween 80, Citrem LR10) na reološka svojstva emulzije ulje/voda (40 % uljna faza) pri temperaturi mjerenja 10 °C.
Mjerenja reoloških svojstava su provedena na rotacijskom viskozimetru pri temperaturi 10 °C, a dobiveni podaci su korišteni za izračun reoloških parametara: koeficijenta konzistencije (k), indeksa tečenja (n) i prividne viskoznosti (μ). Svi uzorci majoneza su pokazali ne-Newtonsko, pseudoplastično tečenje s određenim područjem
tiksotropne petlje.
Rezultati ovog istraživanja su pokazali da termičko tretiranje žumanjka jajeta, dodatak ugljikohidrata, hidrokoloida i emulgatora utječe na reološke karakteristike emulzije ulje/voda. |
| Keywords | rheological properties oil/water emulsion egg yolk hydrocollides carbohydrates emulsifier |
| Parallel title (English) | Rheological behaviour of oil/water emulsion formed off various egg yolk types and additives |
| Committee Members | Vedran Slačanac
Tihomir Moslavac
Jurislav Babić
Antonija Perl Pirički
|
| Granter | Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY |
| Lower level organizational units | Department of Food Technologies |
| Place | Osijek |
| State | Croatia |
| Scientific field, discipline, subdiscipline | BIOTECHNICAL SCIENCES
Food Technology
Engineering
|
| Study programme type | university |
| Study level | graduate |
| Study programme | Food Technology and Process Engineering |
| Academic title abbreviation | dipl. ing. |
| Genre | master's thesis |
| Language | Croatian |
| Defense date | 2009-05-26 |
| Parallel abstract (English) | Rheological properties have significant importance for product quality such as mayonnaise and sauces (oil/water emulsion). Retentive rheological stability could be gained by choosing quality raw materials, relevant processing management, and utilazing various additives.
The aim of this experiment is to inquire influence of three types of egg yolk
(quail, white-headed duck, Croatian hen), added carbohydrates (maple syrup, glucose, lactoze, sucrose, inulin TEX), hydrocolloides (Guar gum, Karaya gum), and emulsifier at temperature 10 °C.
Rheological tests were carried out in a controlled rotational viscometer at 10 °C and obtained data were used to calculate rheological parameters: consistency coefficient (k), flow behaviour indexs (n) and apparent viscosity (μ). All mayonnaise samples showed non-Newtonian pseudoplastic flow different area of thixotropy loop.
Results of research have shown that thermic treatment of egg yolk, added
carbohydrates, hydrocolloides and emulsifier have affected rheological behaviour oil/water emulsion. |
| Parallel keywords (Croatian) | reološka svojstva emulzija ulje/voda žumanjak jajeta hidrokoloidi ugljikohidrati emulgatori |
| Resource type | text |
| Access condition | Access restricted to students and staff of home institution |
| Terms of use |  |
| URN:NBN | https://urn.nsk.hr/urn:nbn:hr:109:600784 |
| Repository | https://repozitorij.ptfos.hr |
