https://digital.sandiego.edu/pcalsace/1198/thumbnail.jp

Petrić, Sofija

U prehrambenoj industriji reološka svojstva su bitan čimbenik u definiranju parametara
kakvoće hrane. U postizanju odgovarajuće stabilnosti, konzistencije, teksture i okusa
majoneze bitno je pravilno vođenje procesa proizvodnje te pravilan odabir sirovine.
Cilj ovog rada bio je ispitati utjecaj procesnih parametara homogenizacije na reološka
svojstva majoneze s dodatkom pulpe manga. Istraživan je utjecaj vremena homogenizacije,
utjecaj tipa rotor-stator sustava te utjecaj brzine rotora. Proces homogenizacije majoneze
proveden je kod brzine rotora 10 000, 12 000, 15 000 °/min i vremenu 1, 2 i 3 minute, pri
sobnoj temperaturi. Mjerenje reoloških svojstava provedeno je na rotacijskom viskozimetru
pri temperaturi 25°C. Podaci su korišteni za izračun reoloških parametara: indeksa tečenja,
prividne viskoznosti i koeficijenta konzistencije. Rezultati istraživanja pokazuju da vrijeme
homogenizacije, brzina rotora te tip sustava rotor stator utječu na reološka svojstva salatne
majoneze s dodatkom pulpe manga.In food industry rheological properties are one of the key elements for defining the
parametars of food quality. For adequite stability, texture and flavour it is very important to
select a way of working process and adequite raw material.
Aim of this labor was to examine rheological properties homogenization of mayonnaise with
addition of mango pulp. Time influence of homogenizator as much as influence of type and
speed rotor-stator system was determinated.
Process of homogenization of the mayonnaise was conducted in 10 000, 12 000, 15 000 rpm
for 1, 2 and 3 minute time at room temperature Reological tests were carried out in a
controlled rotational viscometer on temperature 25°C. The results were used to determine
parameters: flow behavior index, apparent viscosity and consistency coefficient.
The results of research showed that time of homogenization, type and speed of rotor-stator
do have effect on rheological properties of salad mayonnaise with addition of mango pulp

Repository of Josip Juraj Strossmayer University of Osijek

Influence of homogenization on rheological properties of salad mayonnaise with addition of mango pulp

Croatian Digital Thesis Repository

University of San Diego