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2018, vol. 22, br. 2, str. 53-57
Uticaj odabranih faktora na gustinu tečne hrane
Slovak University of Agriculture in Nitra, Faculty of Engineering, Department of Physics, Nitra, Slovak Republic

e-adresapeter.hlavac@is.uniag.sk
Projekat:
This research was supported by the project KEGA 017 SPU-4/2017 of the Ministry of Education, Science, Research, and Sport of the Slovakia and co-funded by the European Community under the project No. 26220220180: Building the Research Centre AgroBioTech.

Ključne reči: gustina; merenje; tečna hrana; uticajni faktori
Sažetak
Gustina materijala može se koristiti za procenu njegovog kvaliteta. Gustina prehrambenih materijala zavisi od temperature i izazvana je toplotnom ekspanzijom tokom zagrevanja. Gustina materijala je definisana kao odnos mase materijala i zapremina pri istoj temperaturi. Jedna od najtačnijih metoda merenja tečnosti je piknometrijska metoda. Merenje gustine materijala, takođe, može se obaviti pomoću hidrometara ili densimetara, pri čemu se tačna vrednost gustine može očitati na skali hidrometra ili na displeju mernih uređaja. Tokom eksperimenata korišćene su dve metode određivanja gustine: piknometrijska metoda i određivanje denzimetarom Mettler Toledo DM 40. Merenja su obavljena u približnom temperaturnom opsegu (0 - 30) °C. U radu je analiziran efekat različitih parametara (kao što su temperatura tečnosti, sadržaj masti, sadržaj alkohola i kratko vreme čuvanja) na gustinu materijala. Linearno smanjenje karaktera je primenjeno za zavisnost gustine od temperature u mernom opsegu temperature. Najveći sadržaj masnoće u mleku uzrokovao je najmanju gustinu, dok sadržaj masnoće (manje od 1,5%) nije bio u skladu sa ovim sadržajem, zbog različitih količina proteina u izmerenim uzorcima mleka. Efekat sadržaja alkohola na gustinu moraose ispitati uz sastav materijala (vino, viski i pina kolada). Dobijene vrednosti gustine su bile malo veće nakon kratkog vremena skladištenja usled gubitka vode tokom skladištenja.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/JPEA1802053H
objavljen u SCIndeksu: 03.05.2018.