Izvorni znanstveni članak
https://doi.org/10.31727/m.23.2.2
The influence of honey type and homogenization on rheological properties of mayonnaise
Tihomir Moslavac
; Prehrambeno - tehnološki fakultet, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Drago Šubarić
; Prehrambeno - tehnološki fakultet, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Jurislav Babić
; Prehrambeno - tehnološki fakultet, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Tina Ivković
; Prehrambeno - tehnološki fakultet, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Puni tekst: hrvatski pdf 298 Kb
str. 146-154
preuzimanja: 290
citiraj
APA 6th Edition
Moslavac, T., Šubarić, D., Babić, J. i Ivković, T. (2021). The influence of honey type and homogenization on rheological properties of mayonnaise. MESO: Prvi hrvatski časopis o mesu, 23. (2.), 146-154. https://doi.org/10.31727/m.23.2.2
MLA 8th Edition
Moslavac, Tihomir, et al. "The influence of honey type and homogenization on rheological properties of mayonnaise." MESO: Prvi hrvatski časopis o mesu, vol. 23., br. 2., 2021, str. 146-154. https://doi.org/10.31727/m.23.2.2. Citirano 25.12.2024.
Chicago 17th Edition
Moslavac, Tihomir, Drago Šubarić, Jurislav Babić i Tina Ivković. "The influence of honey type and homogenization on rheological properties of mayonnaise." MESO: Prvi hrvatski časopis o mesu 23., br. 2. (2021): 146-154. https://doi.org/10.31727/m.23.2.2
Harvard
Moslavac, T., et al. (2021). 'The influence of honey type and homogenization on rheological properties of mayonnaise', MESO: Prvi hrvatski časopis o mesu, 23.(2.), str. 146-154. https://doi.org/10.31727/m.23.2.2
Vancouver
Moslavac T, Šubarić D, Babić J, Ivković T. The influence of honey type and homogenization on rheological properties of mayonnaise. MESO: Prvi hrvatski časopis o mesu [Internet]. 2021 [pristupljeno 25.12.2024.];23.(2.):146-154. https://doi.org/10.31727/m.23.2.2
IEEE
T. Moslavac, D. Šubarić, J. Babić i T. Ivković, "The influence of honey type and homogenization on rheological properties of mayonnaise", MESO: Prvi hrvatski časopis o mesu, vol.23., br. 2., str. 146-154, 2021. [Online]. https://doi.org/10.31727/m.23.2.2
Preuzmi JATS datoteku
Sažetak
Rheological measurements are quite relevant in the food industry as a tool for physical characterization of raw material prior to processing, for intermediate products during manufacturing, and for finished foods. This paper shall research the influence of honey types, rotor speed and homogenisation time on the rheological properties of the mayonnaise with honey. Following types of honey were used: acacia, linden, forest, spring. Refined sunflower oil (linoleic type) was used to make mayonnaise. The mechanical process of homogenisation of the mayonnaise has been done at 10.000 rpm, 12.000 rpm for 2 and 4 minutes at room temperature. Mayonnaise with a 75% oil phase is made according to the traditional recipe without added conservatives, which limits its durability. The rheological measurements were performed on a rotating viscometer with concentric cylinders, at 25°C. With the use of these results the rheological parameters of apparent viscosity, consistency coefficient and flow behaviour index have been calculated. Research results show that the types of honey influence the rheological properties of the mayonnaise with honey. An increase of rotor speed and the homogenisation process time alter the rheological properties of the mayonnaise.
Ključne riječi
mayonnaise; rheological properties; homogenization process; types of honey
Hrčak ID:
254874
URI
https://hrcak.srce.hr/254874
Datum izdavanja:
27.3.2021.
Podaci na drugim jezicima:
talijanski
španjolski
hrvatski
njemački
Posjeta: 2.298
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