Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha

master's thesis

• Title (english): Investigation of homogeneity quality for three component mixture made for special bread type
• Author: Dalibor Lucić
• 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: 2005-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Miješanje je proces sa kojim se vrlo često susrećemo u različitim životnim prilikama. Skoro svaka vrsta industrije, a posebno prehrambena, ovisi o procesu miješanja u određenom stupnju proizvodnje. Svrha ovog rada je utvrđivanje stupnja homogenosti trokomponentnih smjesa, kakva se koristi kod pripreme specijalnih vrsta kruha, miješane u laboratorijskoj miješalici tipa Turbula. Prilikom mjerenja korišteni su materijali različite granulacije. Sojina šunka kao primjer zrnatog materijala te pšenično brašno i kukuruzni ekstrudat kao primjeri praškastog materijala. Komponente su miješane u različitim omjerima i u različitim vremenskim intervalima. Dobiveni podaci su korišteni za izračunavanje standardne devijacije (kao statističkog pokazatelja homogenosti mješavine) te srednje vrijednosti, a rezultati su prikazani grafički.

Abstract (english)

Mixing is process that affects processes in almost all facets of life. Almost every industry, especially food industry, depends on a blending or mixing operation at some stage of manufacture. The aim of ths graduation thesis was to examine the homogenity of three component mixtures, usually used for special bread types, mixed in laboratory mixer - Turbula type. In our experiments, mixtures of different granulations were used. Soy ham as an exmple of granular material and weat flour together with extruded corn flour for examples of powdered material. They were mixed in various component ratios and analysed in different time intervals. Measured data were used to calculate standard deviation (as a statistic description of mixtures homogenity). Results were shown graphically.

• Keywords: miješanje krutina; "Turbula" miješalica; sojina šunka
• Keywords (english): solid mixing; "Turbula" mixer; soy ham
• Language: croatian
• URN:NBN: urn:nbn:hr:159:169071
• 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: 2017-09-11 11:46:28