Određivanje karakteristika protoka mješavina za specijalne vrste kruha

master's thesis

• Title (english): Defining flow properties mixture for special bread types
• Author: Anita Pavić
• Mentor: Ingrid Bauman (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2008-04-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

O protjecanju praha tijekom miješanja ovisi kvaliteta proizvoda i učinkovitost proizvodnje. Cilj ovog rada je ispitivanje utjecaja značajki tečenja prahova na homogenost smjesa, a potom i na kvalitetu specijalnih vrsta kruha. Prilikom mjerenja korišteni su pšenično i kukuruzno brašno. Poznavajući značajke tečenja možemo predvidjeti koja će mješavina uzrokovati probleme prilikom procesa i evaetualno im promijeniti te značajke (redifiniranje recepture ili uvijeta okoline) ili im bolje prilagoditi procesnu opremu. Ponavljanjem pokusa otvrđeno je da se dobiva zadovoljavajući stupan reproducibilnosti (ponovljivosti), odnosno dobra izmiješanost (kvaliteta miješavine) za sve tri miješavine. Time je potvrđeno da je aparatura i metoda pogodna za određivanje stupnja izmiješanosti praškastih materijala. Smjesa sa 10 % kukuruznog brašna pokazala je najbolji stupanj izmiješanosti, a optimalno vrijeme miješanja postignuto je u intervalu između 50 i 75 sekundi. Najbolji protok ima ona mješavina koja sadži najvaći postotak krupne komponente (30%).

Abstract (english)

The quality of the product and affectivity of the production depends on flowing of powder during the mixing. The purpose of this graduation paper is to examine impact of characteristics of powder flow on two-component mix homogeneity and then on quality of the special bread types. There were used two kinds of flour during the measurement - wheat and meal flour. By knowing flowing characteristics we can predict which of the mixtures will cause problems during the process and will possibly change their characteristics (redefining recipe or product environment conditions) or to adjust them better to process equipment. By repetition of the test it's fortified that it's produced both satisfactory degree of reproduction and quality of the mixing for all three mixtures. By this, it's confirmed that equipment and the method is convenient for determination of degree of mixing powdery materials. Mixture with 10% of meal flour has shown the best degree of mixing and optimal duration of mixing time is attained in interval between 50 and 75 seconds. The best flow has the mixture which contains the biggest percentage of massive component (30%).

• Keywords: prah; stupanj izmiješanosti; značajke tečenja prahova
• Keywords (english): mixing; powder; degree of mixing; characteristics of flow
• Language: croatian
• URN:NBN: urn:nbn:hr:159:623731
• 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: 2017-09-05 08:30:04