Utjecaj funkcionalnih dodataka na svojstva tečenja praškastih mješavina na bazi kave

master's thesis

• Title (english): The influence of the functional additives on a flow properties of coffee based powder mixtures
• Author: Ana-Marija Rukavina
• Mentor: Ingrid Bauman (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Section for Fundamental Engineering); Zagreb
• Defense date and country: 2012-10-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ispitivanja, koja su provedena u ovom diplomskom radu, su vezana uz praškaste mješavine na bazi kave, proizvođač Franck, Hrvatska. Cilj ovog rada je bio ukazati na to kakav utjecaj imaju funkcionalni dodaci na svojstva tečenja praškastih mješavina. Mjerena su svojstva čestica praha i to veličina čestica, vlaga i nasipna gustoća. Veličina čestica je određivana metodom laserske difrakcije Svojstava tečenja određivana su Powder Flow Analyzer-om, proizvođača Stable Micro Systems. Veličina čestica signifikantno je utjecala na nasipnu gustoću, indeks kohezije te vrijednosti koeficijenta sabijanja i omjera visine kolača. Obogaćivanje funkcionalnim dodacima nije uzrokovalo poboljšanje (pogoršanje) svojstava tečenja praškastih materijala na bazi kave.

Abstract (english)

The research conducted in this graduate thesis is related to the coffee based powder mixtures, Franck production, Hrvatska. The aim of this study was to show the influence of the functional additives on a flow properties of powdered mixtures.. Partical properties, which were measured, included partical size, moisture content and bulk density. Partical size distribution was measured using laser diffraction technique. Flow properties were determinated using Powder Flow Analyzer, manufactured by Stable Micro Systems. Partical size affected significantly on bulk density, cohesion index, compaction coefficient and cake height ratio as well. Functional additives enrichment did not cause the improvement/degradation of powder mixtures flow properties.

• Keywords: funkcionalni dodaci; praškaste mješavine na bazi kave; svojstva tečenja praha; svojstva čestica; kohezija
• Keywords (english): functional additives; coffee based powder mixtures; powder flow properties; particle properties; cohesion
• Language: croatian
• URN:NBN: urn:nbn:hr:159:873159
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-05-18 07:04:29