Study of physical and thermophysical properties of food
Main researcher
: LOVRIĆ, TOMISLAV (57356) Assistants
GOLDONI, LUKA (13763)
CIKOVIĆ, NADA (6892)
PILIŽOTA, VLASTA (90114)
ĐAKOVIĆ, ZORISLAV (82025)
GALIĆ, KATA (58664)
LEVAJ, BRANKA (80813)
POZDEROVIĆ, ANDRIJA (78161)
KRIŠKOVIĆ, DUBRAVKA (23551)
BOBIĆ, ZORAN (84992)
HEGEDUŠIĆ, VESNA (75494)
BERKOVIĆ, KATARINA (71486)
HERCEG, ZORAN (900762)
Type of research: applied Duration from: 03/01/91. to 03/01/95. Papers on project (total): 14
Institution name: Prehrambeno-biotehnološki fakultet, Zagreb (58) Department/Institute: Department of process engineering Address: Pierottijeva 6 City: 10000 - Zagreb, Croatia
Communication
Phone: 385 (41) 440-089
Fax: 385 (41) 418-230
Summary: Some physical and theromphysical properties have been
determined (temperatures and heats of phase transitions, enthalpy,
diffusion, heat conductivity), and especially dependence of phase
transitions and phenomena in certain temperature range on change of
rheological properties of various liquid, semiliquid and pureelike food, as
well as analogous model systems. The purpose of this research is to
establish necessary parameters for the mathematical interpretation of
processes and product quality, namely development of new products in food
indutry. The research is also aimed at obtaining "freeze flow" properties
at freezing temperatures and lower ones, by varying product structure as
well as by certain preliminary technological treatments.
Research goals: The aim of the proposed researches is to get insight
into behaviour and properties of certain food products and corresponding
model systems during various technological processes, as well as to
determine optimal conditions for their storage. It is expected to establish
interdependence of chemical composition, rheological and thermophysical
properties (especially temperatures of phase transition) of model and real
systems, which would be the basis for adopting their structure to the
required physical and chemical characteristics. These characteristics
determine the food of the so called "freeze flow" properties, that is food
having appropriate rheological and mechanical properties at low
temperatures (no crystallisation occurance) and is ready for immediate
consumption. "Freeze flow" food properties should be obtained by adding
some ingredients such as hydrophylic colloids, salts, emulgatores and so
called cryoprtectors. Other information about the project.