Utjecaj stupnja izmješanosti na kvalitetu kruha

master's thesis

• Title (english): Influence of degree of mixedness at the quality of bread
• Author: Marina Pezelj
• 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: 2004-10-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Miješanje je proces koji se primjenjuje u raznim granama industrije pa tako i u prehrambenoj industriji. Proces miješanja je rezultat složenosti hidrodinamičkih uvjeta, reoloških svojstava te kemijskih i fizikalnih interakcija pojedinih komponenata. Svrha ovog rada je utvrđivanje stupnja homogenosti dvokomponentnih smjesa zrnatog i praškastog materijala miješanih u laboratorijskoj mješalici tipa «Turbula». Prilikom miješanja 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 vremenskim intervalima i u različitim udjelima zastupljenosti pojedine komponente. 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 a process that is used in many industries, thus in food industry.The mixing mechanism is the result of complex hydrodynamic and rheology properties sa well as of chemical and physical interactions between the components. The aim of this graduation thesis was to examine the homogenity of two component mixtures composed of different grain sizes mixed in a «Turbula» mixer. Components of different granulation were used for measurement, soy bean as an example of granular material and wheat flour and extruded corn as an examples of powdered material.They were mixed in various time intervals and different component ratios. Final data were used to calculate standard deviation (as a description of the homogenity of mixture) and average. Results were shown graphically.

• Keywords: sojina šunka; miješanje krutina; «Turbula» mješalica
• Keywords (english): soy bean ham; solids mixing; «Turbula» mixer
• Language: croatian
• URN:NBN: urn:nbn:hr:159:928245
• 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: 2017-09-12 10:15:21