SVIBOR - Project code: 4-07-058


Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69


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Project code: 4-07-058

Study of physical and thermophysical properties of food

Main researcher: LOVRIĆ, TOMISLAV (57356)

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
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.

Keywords: thermophysical properties, rheological properties, "freeze flow" properties, differential thermal analysis, redox potential,low temperatures, dessert creams, cheese, yogurt, tomato paste, soups, sauces, carbohydrate solutions, hydrocolloids, semiliqiud cake batter, differential scanning calorimetry

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.

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Last update: 10/10/95