Utjecaj vlage na fizikalna svojstva praškastih instant napitaka

undergraduate thesis

• Title (english): Effect of moisture content on the physical properties of multivitamin instant powders
• Author: Martina Ćosić
• Mentor: Maja Benković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Section for Fundamental Engineering); Zagreb
• Defense date and country: 2022-09-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Instant prehrambeni prahovi dobiveni aglomeracijom sve su popularniji na tržištu, ponajprije zbog njihovih izvrsnih svojstava otapanja. Tijekom procesa aglomeracije izrazito je bitna kontrola parametara procesa kako bi se postigla odgovarajuća željena fizikalna svojstva, kao što su raspodjela veličine čestica, oblik i poroznost čestica, nasipna gustoća, tečenje i najvažnije, rekonstitucijska svojstva. Cilj ovog rada bio je opisati utjecaj različitih udjela vlage na navedena fizikalna svojstva u uzorcima multivitaminskog instant praha. Rezultati dobiveni analizom ukazuju na značajnu promjenu svojstava multivitaminskih napitaka s povećanjem vlage u uzorcima. Primijećena je pojava staklastog prijelaza i povećanje veličine čestica i promjene u raspodjeli veličina čestica s povećanjem udjela vlage. Analizom vrijednosti nasipne gustoće te izračunatih vrijednosti Hausnerovog omjera i Carrovog indeksa utvrđeno je da aglomerati s najslabijim veznim silama, tj. najmanje čvrstoće pokazuju lošija svojstva tečenja te da su porastom udjela vlage u uzorcima svojstva tečenja značajno lošija. Vrijeme disperzije praha u otapalu raste s porastom sadržaja vlage u uzorku, dok je močivost svih uzoraka izvrsna i ne ovisi o postotku dodane vlage u uzorak praha.

Abstract (english)

Instant food powders obtained by agglomeration are increasingly popular on the market, primarily due to their excellent reconstitution properties. During the agglomeration process, it is extremely important to control the process parameters to achieve the appropriate desired physical properties, such as particle size distribution, particle shape and porosity, bulk density, flow and, most importantly, reconstitution properties. The aim of this work was to describe the influence of different moisture contents on the mentioned physical properties in multivitamin instant powder samples. The results obtained from the analysis indicate a significant change in the properties of multivitamin drinks with increasing moisture in the samples. Glass transition, an increase in particle size and changes in particle size distribution with increasing moisture content were observed. Based on the bulk density, Hausner's ratio and Carr's index values, it was determined that the agglomerates with the weakest binding forces showed poor flow properties and that with an increase in the moisture content in the samples, the flow properties deteriorate. The dispersibility of the powder in the water increases with the increase in the moisture content of the sample, while the wettability of all samples was excellent and did not depend on the percentage of added moisture.

• Keywords: instant prahovi; vlaga; svojstva tečenja; raspodjela veličine čestica; rekonstitucijska svojstva
• Keywords (english): instant powders; moisture; flow properties; particle size distribution; reconstitution properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:142248
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-08 09:52:57