Naslov
Utjecaj protoka na kvalitetu homogenosti mješavine
(Flowability Impact on Homogeneity of Blend Quality)

Autori
Bauman, Ingrid: Ćurić, Duška: Boban, Matija: Janjatović, Davor

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

Izvornik
Book of Abstracts 2nd UInternatiohnal Congress on Food and Nutrition / - Istanbul, 2007

Skup
2nd UInternatiohnal Congress on Food and Nutrition

Mjesto i datum
Istanbul, Turska, 24.10.2007. - 26.10.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
miješanje; protok; Turbula mješalica
(mixing; flowability; Turbula mixer)

Sažetak
A large number of different factors are affecting behavior of powder material. If interactions between all factors that affect powders are not optimal, many problems connected with input of incoherent powders can affect its ability to flow. Food powders are materials that differ in particle size, density, shape and cohesivity, and they have a tendency to segregate. When mixing and sampling processes are not designed and controlled properly the mixture with significantly instability in powdered layer will be obtained. By rectifying its flow, granulometric analysis of incoming and mixed material, type and characteristic of mixing device we can have data about the quality of mixture after homogenization. It is necessary to define in detail characteristics of incoherent materials that are connected to its flow. The aim of this investigation was to analyze the mixture quality of flour mixes mixed in the Turbula shaker-mixer with textured soybean proteins (TSP) in different ratios. Mixtures were made of two components, wheat flour with Soy proteins in form of soy ham, soy husks and soy flour. The mixtures were made from components of different particle size and in different ratios. After the material was mixed samples were analyzed. Dynamic of mixing was tested by continuous sampling. The flow of each component as well as the mixture was analyzed and its characteristics were taken into consideration when concluding about the mixture quality. The results were analyzed by using parametric statistic. Pre mixing of components is required to avoid segregation of mixes and to obtain final products of homogeneous structure and uniform quality.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

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