Naslov
) Effects oft he component ration on mixture homogeneity and its influence of the final product,

Autori
I Bauman

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Skup
3rd ISEKI_Food 2014 Conference

Mjesto i datum
Atena, Grčka, 21.05.2014. - 23.05.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
component ratio; mixing; statistics; Turbula mixer

Sažetak
The aim of this paper was to examine the effects of changing the component ratio on the quality of mixing and on the subsequent final product obtained from these mixtures. The mixing device was TURBULA® Shaker Mixer. Experiments were conducted on two and three component mixtures of granulated (soy flakes) and powder materials (wheat and corn flour). Different ratios of granulated and powder materials were used as the basis for the production of final products. The selection of these materials allowed the creation of high protein breads as final products of the experiment. By producing such specific products, it was possible to monitor the impact of multi-component mixing on nutritional and organoleptic characteristics, as well as the economic significance of various energy requirements needed during the experiments. Organoleptic characteristics of the final products were measured using standard sensory evaluation procedures. By collecting all the tests data and by doing a global statistical analysis, it was possible to extrapolate new data from which a more refined final product could be predicted based on nutritional and organoleptic optimization without the need of numerous repetitive testing. Furthermore, an economic impact of a large-scale production of such a product could be ascertained by assessing the duration rates and different speed values required for the proper initial mixing of components. Statistical data analysis was made using Microsoft Excel. Extrapolation of new data was made using a custom written form of FORECAST and other statistical functions.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA