Određivanje fizikalno-kemijskih svojstava kukuruzne krupice kao sirovine za ekstruzije

master's thesis

• Title (english): Determination of physico – chemical properties of maize semolina such a raw material for extrusion
• Author: Tomislav Bosiljkov
• 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: 2005-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom diplomskom radu su provedene kemijska i granulometrijska analiza uzoraka kukuruzne krupice sa ciljem određivanja fizikalno-kemijskih osobina sirovine da bi se utvrdilo da li je analizirana sirovina pogodna za proces ekstruzije i kako bi se naknadno mogle provesti analize ekstrudata i usporediti iste. Kemijska analiza je uključivala određivanje količine proteina, masti, šećera, pepela, Ca, P, WAI, WSI, škroba i vode u uzorcima kukuruzne krupice, a granulometrijska analiza je provedena pomoću uređaja „ Analysette 3“ model Pro. Korištena su sita promjera očica 650, 500, 450, 355, 315, 280, 250 i 200 µm pri amplitudama 1.0, 1.5, 2.0, 2.5 i 3.0 mm. Rezultati kemijske analize pokazali su da su svi analizirani uzorci kukuruzne krupice pogodni kao sirovina za ekstruziju. Rezultati granulometrijske analize prikazani su kao ovisnost relativne učestalosti o veličini otvora očica sita pri svih pet amplituda sijanja. Pokazano je da veća amplituda u dva od tri analizirana uzorka daje bolje rezultate distribucije veličine čestica.

Abstract (english)

For the purpose of extrusion processing and latter extrudate analysis itself, chemical analysis and particle size analysis of different samples of maize semolina were conducted. Chemical analysis include determination of quantity of proteins, fats, sugars, ashes, Ca, P, WAI, WSI, starches and water in samples of maize semolina, but also sieving analyses is performed using device „Analysette 3“ model Pro. Sieve opening sizes were 650, 500, 450, 355, 315, 280, 250 and 200 µm by five different amplitudes: 1.0, 1.5, 2.0, 2.5 and 3.0 mm. Results of chemical analysis are shown that all analyzed samples of maize semolina are suitable like a raw material for extrusion. Results of sieving analysis are presented as a step – like frequency distribution curve. It is shown that higher amplitude in two of three analyzed samples causes better results in particle size distribution.

• Keywords: kukuruzna krupica; granulometrijska analiza; kemijska analiza
• Keywords (english): maize semolina; sieving analysis; chemical analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:451174
• 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: 2017-09-13 10:29:23