Određivanje karakteristika protoka koncentratima juha

master's thesis

• Title (english): Defining flow properties of soup concentrates
• Author: Ivana Markotic
• 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: 2008-03-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U industriji se koriste različiti oblici praškastih materijala, koji se transportiraju, skladište i procesuiraju. Na ponašanje prahova prilikom tih operacija utječu osobine i sastav praha, uvjeti okoline i osobine opreme koja se koristi. Od presudne važnosti je tijekom proizvodnje osigurati optimalne uvjete kako bi se prah doveo u stanje tečenja. U protivnom, mogu nastati problemi poput zastoja u proizvodnji, gubitka materijala, smanjenja kapaciteta, te upitne kvalitete proizvoda. Kako bi se izbjegli mogući problemi potrebno je detaljno upoznati značajke praha koje su povezane sa sposobnosti da se on stavi u stanje tečenja. Cilj ovog rada bio je steći uvid u značajke tečenja koncentrata za juhe i utjecaj uvjeta recepture (tip koncentrata, tip masnoća) ispitujući značajke tečenja analizatorom tečenja prahova. U istraživanju su korištena dva tipa koncentrata za juhe (koncentrat za bistre juhe i koncentrat za krem juhe) sa različitim vrstama masnoća. Rezultati rada su pokazali da recepture koncentrata bistrih juha imaju bolje značajke tečenja od receptura koncentrata krem juha. Narušavanje značajki tečenja uzrokuje korištenje tekuće masti umjesto krutih masnoća.

Abstract (english)

Industry uses different kinds of powder materials, which are transported, stored and processed. Powder flow behaviour during those operations is affected by powder properties and composition, enviroment conditions and properties of used equipment. It is of great importance to ensure optimal conditions for powder flow. Otherwise, problems like production stoppage, loss of material, decrease in capacity and questionable product quality my occur. In order to avoid possible problems, it is necessary to know powder flow properties associated with the ability of the powder to flow. The aim of this study was to achieve insight in flow properties of soup concentrates and the influence of formulation conditions (concentrate type, type of fat) by measuring powder flow properties with powder flow analyzer. Two basic types of dehidrated soup concentrates were used (concentrates for clear soups and concentrates for cream soups) with different types of fat. The results have shown that clear soup formulations have better flow properties than cream soup formulations. Disturbance of powder flow properties is caused by the use uf liquid fat rather than solid fat.

• Keywords: koncentrat za juhe; značajke tečenja prahova; metode za mjerenje značajki tečenja; analizator tečenja prahova
• Keywords (english): soup concentrate; powder flow properties; methods for measuring powder flow properties; powder flow analyzer
• Language: croatian
• URN:NBN: urn:nbn:hr:159:380293
• Study programme: Title: Biotechnology; specializations in: Biochemical-Microbiology; Course: Biochemical-Microbiology; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
• 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: 2017-09-05 08:54:16