Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice

master's thesis

• Title (english): The impact of the temperature during exstrusion on the propertis of the wheat semolina
• Author: Natalija Golubovac
• 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: 2004-11-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu provedeno je ispitivanje utjecaja temperature ekstruzije na svojstva ekstrudata pšenične krupice.Ispitivanje se provelo pri različitim temperaturama, broju okretaja pužnica, količini dodane vode u ekstruderu i različitoj dobavi suhe tvari pšenične krupice. Nakon ekstruzije uzorak je samljeven i dobivene su frakcije ekstrudata veličine granula 45µm, 125µm, 250µm, 450µm i 630µm. Cilj je ispitati pri kojoj će se temperaturi ekstruzije postići optimalni indeks vezanja vode i indeks topljivosti u vodi pšenične krupice. Dobiveni rezultati su pokazali da pšenična krupica veličine granula ekstrudata 450µm, dobivena pri temperaturi ekstruzije 170ºC ima optimalni indeks vezanja vode koji iznosi 20,07. Optimalni indeks topljivosti u vodi ima ekstrudat pšenične krupice veličine granula ekstrudata 630µm, dobiven pri temperaturi ekstruzije 170ºC, a on iznosi 0,78.

Abstract (english)

This paper focuses on the research which tried to determine the impact of the temperature during extrusion on the properties of the extruded wheat semolina. The research was carried out with the changing parameters of temperature, the number of the extruder revolving drum rotations, the amount of water added to the extruder, and the wheat semolina input. After exstrusion sample was gruond and extruded wheat semolina 45µm, 125µm, 250µm, 450µm, 630µm were obtained. The aim was to determin the temperature at which the water absorption index (WAI) and water solubility index (WSI) would be optimum. The obtained results have shown that wheat semolina, whose fraction of granule size is 450µm, obtained at the extrusion temperature of 170°C has the optimum water absorbtion index of 20,07. The optimum water solubility index (0,78) has the extruded wheat semolina whose fraction of granule size is 630µm, obtained at the extrusion temperature of 170°C.

• Keywords: ekstruzija; krupica
• Keywords (english): extrusion cooking; semolina
• Language: croatian
• URN:NBN: urn:nbn:hr:159:572278
• 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 13:12:05