Utjecaj fizikalnih svojstava materijala na homogenost smjese

master's thesis

• Title (english): Impact of physical properties on mixture homogeneity
• Author: Ksenija Brgles
• 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: 2007-05-31, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Miješanje je proces koji susrećemo u raznim granama industrije, a naročito u prehrambenoj. Svrha miješanja je dobivanje homogene smjese koje se mogu koristiti za dobivanje specijalne vrste kruha. Proces miješanja je rezultat složenih hidrodinamičkih uvjeta, reoloških svojstava, te kemijskih i fizikalnih interakcija pojedinih komponenata. Cilj ovog diplomskog rada bio je ispitati utjecaj razlike veličina čestica i kemijskog sastava komponenata na homogenost dvokomponentne smjese te odrediti optimalno vrijeme miješanja i stupanj homogenosti. Pokusi su rađeni u miješalici tipa «Turbula» koja je pogodna za miješanje ovih smjesa jer se homogenost postiže nakon kratkog vremena. Miješani materijali bili su brašna iz tri različite sorte pšenoraži i pšenično brašno zastupljeni u različitim volumnim omjerima u smjesi. Eksperimentalni podaci su obrađeni statističkim metodama i prikazani grafički.

Abstract (english)

Mixing of food powders is a common operation in food industry. Most food powders are known to be cohesive, many agglomerate spontaneously when exposed to moist atmosphere or elevated storage temperature. The aim of all these operations is to make a spatially homogeneous product, using the minimum amount of energy or sometimes in the minimum amount of time. The aim of this graduation these is to study the influence of difference in chemical composition and particle size on the homogeneity of two-component mixture and to determine optimal duration of mixing and degree of homogeneity. The experiments were done in “Turbula” shaker-mixer which is used for the homogeneous mixing of powdery substances with differing specific weights and particle sizes. Materials that were mixed are triticale of three different origins and wheat flower. They were mixed in different volume rations .Experimental data were calculated statically and presented graphically.

• Keywords: miješanje; prahovi; «Turbula»
• Keywords (english): mixing; powder; “Turbula”
• Language: croatian
• URN:NBN: urn:nbn:hr:159:753012
• 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: 2017-09-06 12:23:11