Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade

Škrabal, Svjetlana; Obradović, Valentina; Ergović Ravančić, Maja; Lovrić, Kristina

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Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade

Škrabal, Svjetlana; Obradović, Valentina; Ergović Ravančić, Maja; Lovrić, Kristina (2016)

Cite this document

APA 6th Edition

Škrabal, S., Obradović, V., Ergović Ravančić, M. & Lovrić, K. (2016). Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade. Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation (pp. 473-479). Požega: Veleučilište u Požegi; DAAAM International Vienna. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:279674

MLA 8th Edition

Škrabal, Svjetlana, et al. "Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade." Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation, Veleučilište u Požegi; DAAAM International Vienna, 2016, pp. 473-479. https://urn.nsk.hr/urn:nbn:hr:112:279674

Chicago 17th Edition

Škrabal, Svjetlana, Valentina Obradović, Maja Ergović Ravančić and Kristina Lovrić. "Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade." In Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation, 473-479. Požega: Veleučilište u Požegi; DAAAM International Vienna, 2016. Accessed 2020 August 09. https://urn.nsk.hr/urn:nbn:hr:112:279674

Harvard

Škrabal, S., et al. (2016) 'Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade', Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation, Veleučilište u Požegi; DAAAM International Vienna, Požega, pp. 473-479. Available at: https://urn.nsk.hr/urn:nbn:hr:112:279674 (Accessed 09 August 2020)

Vancouver

Škrabal S, Obradović V, Ergović Ravančić M, Lovrić K. Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade. Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation. Požega: Veleučilište u Požegi; DAAAM International Vienna: ; 2016. Pp. 473-479. [cited 2020 August 09] Available at: https://urn.nsk.hr/urn:nbn:hr:112:279674

IEEE

S. Škrabal, V. Obradović, M. Ergović Ravančić and K. Lovrić, "Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade", Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation Požega: Veleučilište u Požegi; DAAAM International Vienna, 2016. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:112:279674 [Accessed: 09 August 2020]

Cite this item: https://urn.nsk.hr/urn:nbn:hr:112:279674

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Metadata

Title (croatian)	Utjecaj vremena skladištenja čokoladne mase na promjenu reoloških svojstava čokolade
Title (english)	The impact of storage time on changes in rheological characteristics of chocolate
Author	Svjetlana Škrabal
Author	Valentina Obradović
Author	Maja Ergović Ravančić
Author	Kristina Lovrić
Author's institution	Polytehnic in Pozega
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract (croatian)	Reološka svojstva čokoladne mase se formiraju u procesu končiranja, a moguće ih je regulirati dodatkom emulgatora, kakovog maslaca i vremenom končiranja. Rezultati istraživanja su pokazali da čokoladna masa koja je skladištena do pet dana nije značajno promijenila svoja reološka svojstva. Produženje vremena skladištenja je utjecalo na promjenu reoloških svojstava čokoladne mase. Zamjetljivo je da je došlo do povećanja granice tečenja što je naročito važno pri proizvodnji punjene čokolade.
Abstract (english)	Rheological characteristics of chocolate are created in chonching process. They can be changed by adding emulsifier or cacao butter and by changing length of time for chonching process. The results have shown that chocolate that have been stored up to 5 days didn't significantly change its characteristics. Extending the length of storage time did have an impact on rheological characteristics of chocolate. It has been noticed that flowing border has been increased which is very important during production of chocolate with fillings.
Keywords (croatian)
Keywords (english)
Language	croatian
Publication type	Scientific paper - Other
Publication status	Published
Peer review	Peer review - international
Publication title	Proceedings of 5th International Conference "Vallis Aurea" focus on reseach and innovation
Edition	2016
Numbering	pp. 473-479
p-ISSN	1847-8204
URN:NBN	urn:nbn:hr:112:279674
Publication	2016
Conference	Title: 5th International Conference "Vallis Aurea" focus on reseach and innovation Location: Požega, Croatia Start date: 2016-09-22 End date: 2016-09-24 Assembly type: Lecture
Type of resource	Text
Publisher	Veleučilište u Požegi; DAAAM International Vienna
Publishing place	Požega
Access conditions	Open access
Terms of use
Created on	2019-10-10 11:47:01