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Journal on Processing and Energy in Agriculture
2019, vol. 23, br. 2, str. 78-82
jezik rada: engleski
vrsta rada: izvorni naučni članak
doi:10.5937/jpea1902078H
Uticaj temperature i vremena čuvanja na reološke osobine odabranih kečapa od paradajza
Slovak University of Agriculture in Nitra, Faculty of Engineering, Department of Physics, Nitra, Slovak Republic

e-adresa: Peter.Hlavac@uniag.sk

Projekat

This work was supported by the project of KEGA 017 SPU-4/2017 of Ministry of Education, Science, Research, and Sport of the Slovakia
This work was co-funded by the European Community under the project No 26220220180: Building the Research Centre AgroBioTech

Sažetak

Ovaj rad je fokusiran na praćenje i procenu reoloških osobina kečapa od paradajza. Cilj rada bio je da se pokaže značaj poznavanja reoloških osobina materijala i odrede kvalitativne promene kečapa u zavisnosti od temperaturnih promena i vremena skladištenja. Merenja svih uzoraka obavljena su pod istim uslovima u približnom temperaturnom opsegu od 5 do 30°C. Prva merenja su obavljena na početku skladištenja, druga nakon dve nedelje skladištenja, dok su poslednja merenja obavljena nakon četiri nedelje skladištenja. Određene su funkiconalne zavisnosti reoloških osobina od temperature kečapa i vremena skladištenja. Zavosnosti su predstavljene regresionim jednačinama, a definisani su i koeficijenti determinacije. Kečap je nenjutnov fluid, tako da je izmerena prividna viskoznost. Merenja prividne viskoznosti vršena su na digitalnom rotacionom viskozimetru Anton Paar DV - 3P. Gustine izmerenih uzoraka su određene prema definiciji. Ustanovljena je da se prividna viskoznost uzoraka eksponencijalno smanjuje sa porastom temperature, tako da je Arrenusova jednačina validna. Fluidnost kečapa eksponencijalno raste sa temperaturom kečapa. Takođe smo otkrili da je prividna viskoznost smanjena tokom vremena skladištenja, a sa druge strane fluidnost raste sa vremenom skladištenja, što može biti uzrokovano strukturnim promenama u uzorcima tokom skladištenja. Temperaturna zavisnosti gustine kečapa definisana je opadajućom linearnom funkcijom u izmerenom temperaturnom području. Izračunate reološke karakteristike mogu se koristiti za projektovanje tehnološke opreme ili pakovanja za distribuciju proizvoda krajnjim korisnicima. Poznavanje ponašanja protoka je takođe važno za razvoj novih recepata i direktnu kvalitativnu procenu proizvoda.

Ključne reči

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