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Rheological and thermophysical properties of dairy desserts before and after freezing

Vesna Hegedušić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Marija Carić
Zoran Herceg
Desanka Rade

Puni tekst: hrvatski, pdf (2 MB) str. 191-203 preuzimanja: 344* citiraj
APA 6th Edition
Hegedušić, V., Carić, M., Herceg, Z. i Rade, D. (1995). Termofizička i reološka svojstva smrznutih mliječnih deserata. Mljekarstvo, 45 (3), 191-203. Preuzeto s https://hrcak.srce.hr/95052
MLA 8th Edition
Hegedušić, Vesna, et al. "Termofizička i reološka svojstva smrznutih mliječnih deserata." Mljekarstvo, vol. 45, br. 3, 1995, str. 191-203. https://hrcak.srce.hr/95052. Citirano 24.01.2021.
Chicago 17th Edition
Hegedušić, Vesna, Marija Carić, Zoran Herceg i Desanka Rade. "Termofizička i reološka svojstva smrznutih mliječnih deserata." Mljekarstvo 45, br. 3 (1995): 191-203. https://hrcak.srce.hr/95052
Harvard
Hegedušić, V., et al. (1995). 'Termofizička i reološka svojstva smrznutih mliječnih deserata', Mljekarstvo, 45(3), str. 191-203. Preuzeto s: https://hrcak.srce.hr/95052 (Datum pristupa: 24.01.2021.)
Vancouver
Hegedušić V, Carić M, Herceg Z, Rade D. Termofizička i reološka svojstva smrznutih mliječnih deserata. Mljekarstvo [Internet]. 1995 [pristupljeno 24.01.2021.];45(3):191-203. Dostupno na: https://hrcak.srce.hr/95052
IEEE
V. Hegedušić, M. Carić, Z. Herceg i D. Rade, "Termofizička i reološka svojstva smrznutih mliječnih deserata", Mljekarstvo, vol.45, br. 3, str. 191-203, 1995. [Online]. Dostupno na: https://hrcak.srce.hr/95052. [Citirano: 24.01.2021.]

Sažetak
Because of its significant amount of proteins, lactose, vitamins and minerals, whey is very Important byproduct In cheese technology. However, It isn't enough used in human nutrition although It could be used as a component of various food products like Ice cream, cakes, bread, drinks etc. In this Investigation it was used as one of the main Ingredients in dairy desserts preparation. As such products are usually preserved by freezing, and in this work were examined their thermophysical and rheological properties. Rheological properties were measured at 20 °C using rotational viscometer and phase transitions (freezing and thawing) temperatures were determined using differential thermal analysis. Freezing temperatures of desserts varied from -2 to -5 °C, and thawing temperatures from -9 to -5 °C. All desserts were pseudoplastic and their consistency depended on fraction and on the composition of solids. After freezing and 30 days' storage at -18 °C, their freezing temperatures decreased but melting temperatures did not change. Consistency Increased, but dairy desserts pseudoplascic character remained unchanged.

Ključne riječi
whey; dairy desserts; freezing; thermophysical properties; rheological properties

Hrčak ID: 95052

URI
https://hrcak.srce.hr/95052

[hrvatski]

Posjeta: 578 *