magistrsko delo
Abstract
Škrob se običajno uporablja kot stabilizator in zgoščevalec različnih živil ter tudi v papirni, tekstilni in farmacevtski industriji. Tapiokin škrob postaja vse bolj pomemben v živilski industriji, saj povpraševanje po živilih brez glutena strmo narašča. Spreminjanje lastnosti škroba za boljšo prilagoditev industriji se lahko izvede z raznimi kemijskimi in fizikalnimi metodami. Za spreminjanje tapiokinega škroba smo v sklopu magistrske naloge izbrali dve fizikalni tehniki, ultrazvočno in hidrodinamsko kavitacijo, kjer pride do ustvarjanja mehurčkov, ki lahko vplivajo na lastnosti škroba. Spremembe med fizikalnimi vplivi kavitacije in nativnim škrobom smo spremljali z različnimi analitskimi tehnikami, kot so diferencialna vrstična kalorimetrija, mikroskopija, infrardeča spektroskopija s Fourierjevo transformacijo ter spektrofotometrično s škrobnim testom z jodovico. Razlike med kavitiranim in nativnim vzorcem smo statistično potrdili le pri želirni entalpiji ter s škrobnim testom z jodovico v primerih, ko je bila kavitacija 60 min ali daljša.
Keywords
škrob;tapioka;kavitacijske tehnike;DSC;FTIR;
Data
Language: |
Slovenian |
Year of publishing: |
2024 |
Typology: |
2.09 - Master's Thesis |
Organization: |
UL BF - Biotechnical Faculty |
Publisher: |
[T. Tragin] |
UDC: |
606:664.27:602.1(043.2) |
COBISS: |
193400579
|
Views: |
374 |
Downloads: |
148 |
Average score: |
0 (0 votes) |
Metadata: |
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Other data
Secondary language: |
English |
Secondary title: |
Impact of cavitation on tapioca starch |
Secondary abstract: |
Starch is commonly used as a stabilizer and thickener in various foods as well as in the paper, textile, and pharmaceutical industries. Tapioca starch is becoming increasingly important in the food industry as demand for gluten-free foods is rapidly growing. Modifying the properties of starch for better adaptation to industry can be achieved through various chemical and physical methods. For the modification of tapioca starch, we have selected two physical techniques, ultrasonic and hydrodynamic cavitation, which create bubbles that can affect the properties of starch. Changes between the physical effects of cavitation and native starch were monitored using various analytical techniques, such as differential scanning calorimetry, microscopy, Fourier transform infrared spectroscopy, and spectrophotometric starch-iodine testing. Statistically significant differences between native and cavitated starch samples were observed only in gelatinisation entalphy and with starch-iodine test, when the cavitation lasted 60 min or longer. |
Secondary keywords: |
starch;tapioca;cavitation;DSC;FTIR; |
Type (COBISS): |
Master's thesis/paper |
Study programme: |
0 |
Embargo end date (OpenAIRE): |
1970-01-01 |
Thesis comment: |
Univ. v Ljubljani, Biotehniška fak., Študij biotehnologije |
Pages: |
1 spletni vir (1 datoteka PDF (X, 51 str., [9] str. pril.)) |
ID: |
23384823 |