Određivanje fizikalnih svojstava smjesa jagode i maginje kao potencijalnih sirovina za 3D ispis

master's thesis

• Title (english): Determination of the physical properties of a strawberry and strawberry tree fruit mixtures as potential raw materials for 3D food printing
• Author: Jelena Kaurinović
• Mentor: Tomislav Bosiljkov (mentor)
• Committee member: Danijela Bursać Kovačević (predsjednik povjerenstva)
• Committee member: Sven Karlović (član povjerenstva)
• Committee member: Davor Valinger (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2022-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je ispitati mogućnost korištenja jagoda i maginja kao potencijalnih sirovina za 3D ispis te utvrditi utjecaj odabranih programa ispisa (program 1 i 2) i vrsta škrobova (kukuruzni i pšenični) u različitim udjelima (4, 6, 8, 10, 15 i 20 %) na fizikalna svojstva ispisanih proizvoda: pH, boju, dimenzije ispisa, teksturu i raspodjelu veličine čestica. Kukuruzni i pšenični škrob, kao niti različiti programi ispisa, nisu doveli do značajne promjene u vrijednosti pH. Uzorci s maginjama ispisani pomoću programa 2 bili su širi nego uzorci ispisani programom 1. Dodatak škroba uzrokovao je smanjenje duljine ispisanih oblika s maginjama, povećanje svjetline proizvoda s jagodama i povećanje vrijednosti b* parametra boje proizvoda s maginjama. Također, povećanje udjela kukuruznog i pšeničnog škroba u uzorcima s obje vrste voća rezultiralo je povećanjem udjela sitnijih čestica u ispisanim proizvodima što je posljedično dovelo do povećanja tvrdoće ispisanih motiva.

Abstract (english)

The aim of this study was to investigate the applicability of strawberries and strawberry tree fruits as potential raw materials for 3D food printing and determine the influence of the selected printing programs (programs 1 and 2) and starch types of (corn and wheat starch) in different levels (4, 6, 8, 10, 15 and 20 %) on the physical properties of the printed products: pH, color, dimensions, texture and particle size distribution. Corn and wheat starch, as well as different printing programs, did not significantly change pH. Printed constructs resulted in a decrease in the length of the printed figures containing strawberry tree fruits, an increase in the lightness of samples containing strawberries, and the increase in the yellowness (b*) of strawberry tree fruit products. Also, as the amount of corn and wheat starch in the samples from both types of fruit increased, the amount of smaller particles in the samples also increased, which consequently led to an increase in the hardness of the printed objects.

• Keywords: 3D ispis hrane; jagoda; maginja; fizikalna svojstva
• Keywords (english): 3D food printing; strawberries; strawberry tree fruit; physical properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:296651
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-02-24 11:27:50