Endüstriyel dondurma üretiminde farklı kuru madde, stabilizatör ve hava (overrun) kullanımının miks ve son ürün kalitesi üzerine etkileri
Küçük Resim Yok
Tarih
2004
Yazarlar
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Yayıncı
Trakya Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
YÜKSEK LİSANS TEZİ ENDÜSTRİYEL DONDURMA ÜRETİMİNDE FARKLI KURU MADDE, STABILIZATOR VE HAVA (OVERRUN) KULLANIMININ MİKS VE SON ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ YÜKSEK LİSANS TEZİ GIDA MÜHENDİSLİĞİ ANA BİLİM DALI ÖZET Bu çalışmanın amacı tüketicinin dondurmaları satın aldığı soğutma kabinetlerinden dondurma aldıktan tüketinceye kadar geçen sürede ürünün çabuk erimesini engellemek ve yapısal özelliklerini artırabilmek için farklı kuru madde, stabilizator ve hava (overrun) oranları kullanarak dondurma miksi ve bitmiş ürüne etkisini incelemektir. Vanilyalı sade dondurma ile yapılan çalışmada stabilizatörler hariç diğer bileşen çeşitleri değiştirilmemiş, kurumaddeye etkisi olan bileşenlerin ise kullanım oranları orantılı olarak değiştirilmiştir. 3 farklı kurumadde oranı, 3 farklı stabilizator çeşidi ve 3 faklı hava oranı kullanılarak 9 farklı dondurma miksi ve 27 farklı bitmiş ürün hazırlanmıştır. Elde edilen dondurma miksi numunelerinin fiziksel ve kimyasal analizleri; kurumadde, yağ, pH ve viskozite değerleri ile bitmiş ürün numunelerinin erime zamanı ve yumuşaklık değerleri ölçülmüştür. Dondurma miksi numunelerinin ölçülen viskozite değerleri en az 70 cp ile en çok 428 cp arasında değişmiş; bitmiş ürün numunelerinin ölçülen ilk damlama zamanı değerleri en az 9 dk ile en çok 24 dk, 10 cc erime zamanı değerleri 20 dk ile 49 dk, yumuşaklık değerleri ise oratalama 2 mm ile 11 mm arasında değiştiği gözlemlenmiştir. Yapılan ölçümler sonucunda kuru madde, farklı stabilizator ve hava (overrun) oranlarının bitmiş ürünün erimeye karşı dayanıklılığı ve yumuşaklık değerlerine direkt etkisi olduğu ve dondurma miksinin viskozitesine de aynı doğrultuda etki yaptığı tespit edilmiştir. ANAHTAR KELİMELER: Dondurma, stabilizator, hava, kurumadde.
Msc. THESIS AN INVESTIGATION ON EFFECTS OF USAGE OF DIFFERENT TOTAL SOLID, STABILISER AND OVERRUN ON INDUSTRIAL ICE CREAM PRODUCTION AND FINISHED PRODUCT TRAKYA UNIVERSITY GRADUATE SCHOOL OF NATUREL AND APPLIED SCIENCES DEPARTMENT OF FOOD ENGINEERING ABSTRACT Purpose of this research is to investigate the effects of different total solid levels, stabiliser and overrun levels on ice cream mix and final product in order to increase physical properties and prevent rapid meltdown during the period of time buying from ice cream cabinets to consumption. Vanilla ice cream was used and except for stabiliser other ingredients were not changed, only dosage level of some ingredients which has an effect on total solid level have been increased propotionaly. By using 3 different total solid level, 3 different stabiliser and 3 different overrun level, 9 ice cream mixes and 27 ice cream were prepared. Physical and chemical analysis, which have been made for ice cream mix samples are total solid level, fat content, pH, viscosity; and for finished product samples meltdown and softness tests were applied. Results of viscosity test of ice cream mix samples were between 70 cp and 428 cp, results of first drop test of finished product samples were between 9 minutes and 24 minutes, results of 10 cc meltdown test of finished product samples were between 20 minutes and 49 minutes. Moreover it was observed that figures of softness test were varies between 2 mm and 1 1 mm. After all anaysis and tests it is shown that different total solid level, stabiliser and overrun levels have direct effect on rezistivity to meltdown and softness figures of final product. Besides viscosity levels of ice cream mix were affected in line with same changes. KEY WORDS: Ice cream, stabiliser, air, total solid.
Msc. THESIS AN INVESTIGATION ON EFFECTS OF USAGE OF DIFFERENT TOTAL SOLID, STABILISER AND OVERRUN ON INDUSTRIAL ICE CREAM PRODUCTION AND FINISHED PRODUCT TRAKYA UNIVERSITY GRADUATE SCHOOL OF NATUREL AND APPLIED SCIENCES DEPARTMENT OF FOOD ENGINEERING ABSTRACT Purpose of this research is to investigate the effects of different total solid levels, stabiliser and overrun levels on ice cream mix and final product in order to increase physical properties and prevent rapid meltdown during the period of time buying from ice cream cabinets to consumption. Vanilla ice cream was used and except for stabiliser other ingredients were not changed, only dosage level of some ingredients which has an effect on total solid level have been increased propotionaly. By using 3 different total solid level, 3 different stabiliser and 3 different overrun level, 9 ice cream mixes and 27 ice cream were prepared. Physical and chemical analysis, which have been made for ice cream mix samples are total solid level, fat content, pH, viscosity; and for finished product samples meltdown and softness tests were applied. Results of viscosity test of ice cream mix samples were between 70 cp and 428 cp, results of first drop test of finished product samples were between 9 minutes and 24 minutes, results of 10 cc meltdown test of finished product samples were between 20 minutes and 49 minutes. Moreover it was observed that figures of softness test were varies between 2 mm and 1 1 mm. After all anaysis and tests it is shown that different total solid level, stabiliser and overrun levels have direct effect on rezistivity to meltdown and softness figures of final product. Besides viscosity levels of ice cream mix were affected in line with same changes. KEY WORDS: Ice cream, stabiliser, air, total solid.
Açıklama
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Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
