Istraživanje stupnja homogenosti smjesa zrnatih i praškastih materijala

master's thesis

• Title (english): Investigation of homogenity degree for mixtures made out of powders and granules
• Author: Iva Polić
• 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: 2005-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Miješanje je proces s kojim se vrlo često susrećemo u različitim prehrambenim i farmaceutskim procesima. Skoro svaka vrsta industrije, a posebno prehrambena, ovisi o procesu miješanja u određenom stupnju proizvodnje. Svrha ovog diplomskog rada bila je ispitati stupanj homogenosti dvokomponentnih smjesa zrnatog i praškastog materijala u laboratorijskoj miješalici tipa Turbula. Prilikom miješanja korišteni su sojina šunka, kao zrnati materijali, i kukuruzno i pšenično brašno, kao praškasti materijali. Komponente su miješane u različitim vremenskim intervalima i u različitim omjerima zastupljenosti pojedine komponente u smjesi, kod optimalnog punjenja miješalice i optimalnog broja okretaja. Dobiveni podaci su korišteni za izračunavanje standardne devijacije kao statističkog pokazatelja homogenosti mješavine, a rezultati su prikazani grafički. Vrijednosti standardne devijacije su niže od 0.05 što ukazuje na smjese izrazito zadovoljavajuće kvalitete.

Abstract (english)

Mixing is a process we often come across in a variety of processes related to nutrition and to pharmaceutics. Almost all types of industry, and especially the one dealing with nutrition, depend on the process of mixing at a certain level of production. The purpose of this graduation thesis was to test the level of homogeneity of two-component mixtures of grained and powder-like material in a laboratory mixer type Turbula. While mixing we used soybean ham as grained material and corn and wheat flour as powder material. Components were mixed at different time intervals and at different ratios of the mixture components, while the mixer was being filled optimally and during the optimal number of spins. The obtained data was used for figuring out the standard deviation which is then the statistical indication of homogeneity of the mixture, whereas the results are presented via a graph. The figures presenting the standard deviation are lower than 0.05 which is an indication that the mixtures are of extremely satisfying quality.

• Keywords: miješanje krutina; Turbula miješalica
• Keywords (english): mixing of solids; Turbula mixer
• Language: croatian
• URN:NBN: urn:nbn:hr:159:616905
• 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 11:18:41