Naslov
Effects of the component ratio on mixture homogeneity and its influence on the final product

Autori
Boban Matija ; Ćurić, Duška, Bauman, Ingrid

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings - The 2008 Joint Central European Congress - Volume 1 / Čurić, Duška - Cavtat : Hrvatska gospodarska komora (HGK), 2008, 129-136

ISBN
978-953-6207-85-5

Skup
The 2008 Joint Central European Congress - 4th Central European congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
mixing; component ratio; Turbula mixer; statistics

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 largescale 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