Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja

master's thesis

• Title (english): Effect of frying time and porosity of battered chicken meet on oil absorption capacity
• Author: Alisa Ibrić
• Mentor: Damir Ježek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2010-04-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zadatak ovog rada jest bio odrediti količinu upijenog ulja kod 23 različite smjese za oblaganje prehrambenih proizvoda. Ispitivan je utjecaj ekstrudiranog kukuruznog brašna, dvije vrste rižinog škroba (AX-F-GP i XS-F-GP), pektina, Fibrexa, te vremena i poroznosti na moć upijanja ulja. Istraživanje je pokazalo da su smjese koje sadrže Fibrex upile manje ulja od onih sa pektinom. Istraživanje je također pokazalo da se prženjem uzoraka na 6 minuta upilo više ulja nego prženjem na 8 minuta. Također uzorci koji imaju manju poroznost upili su više ulja.

Abstract (english)

The purpose of this study was to determine the oil quantity of 23 different coatings for sheating of food products. The effect of extruded corn flour, mix of two kinds of rice starch (AX-F-GP and SX-F-GP), Fibrex, pectine, time and porosity of oil uptake was evaluated. Research resulted in following conclusions: mixtures with Fibrex resisted oil absorption better then those with pectine. Research showed also that the samples that were deep fried for 6 minutes absorbed more oil then those that were fried for 8 minutes. Also, the samples that absorbed more oil, had a lesser value of porosity.

• Keywords: apsorpcija ulja; poroznost; Fibrex; pektin; rižin škrob
• Keywords (english): oil absorption; porosity; Fibrex; pectine; rice starch
• Language: croatian
• URN:NBN: urn:nbn:hr:159:475192
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-28 12:47:09