Stabilnost kakvoće komprimata tijekom jednomjesečnog skladištenja

master's thesis

• Title (english): Stability of comprimates quality during one-month storage
• Author: Maja Tominić
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2008-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj diplomskog rada bio je odrediti promjene fizikalnih parametara (masa, visina, čvrstoća, relativna vlaga) i senzorske karakteristike komprimata tijekom jednomjesečnog skladištenja. Komprimati su proizvedeni od glukoze i saharoze različitih omjera glukoznog sirupa te magnezijevog stearata i arome bijele čokolade. U radu je provedena granulometrijska analiza, a mjerena su ranije spomenuti fizikalni parametari te je napravljena senzorska analiza komprimata. Dobiveni rezultati pokazali su varijacije mase i visine komprimata tijekom skladištenja, dok se čvrstoća komprimata u tom periodu povećavala. Največa čvrstoća određena je u komprimatima proizvedenim od glukoze i saharoze kao 100%-tne šećerne komponente. Svi uzorci komprimata nakon jednomjesečnog skladištenja bili su dobre senzorske kakvoće.

Abstract (english)

The goal of this graduation thesis was to determine the changes of the physical parameters (weight, height, solidity, relative humidity) and the sensoric features of the comprimates during one-month storage. The comprimates were produced of glucose and saccharose with different ratios of glucose syrup, magnesium stearate and the white chocolate flavour. The granulometric analysis was conducted, as well as the measurement of the above stated physical features and the sensory analysis of the comprimates. The results obtained showed the weight and height variation of the comprimates during the storage, while the solidity of the comprimates increased in that period. The highest solidity was established in the comprimates made of glucose and saccharose as the 100% sugar component. All comprimates samples had a good sensory quality after the one-month storage.

• Keywords: granulometrijska analiza; komprimati; relativna vlaga; senzorska analiza
• Keywords (english): comprimates; granulometric analysis; relative humidity; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:109753
• 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
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-09-01 12:52:16