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undergraduate thesis
SUŠENJE ŠLJIVE NA PRIMJERU OBRTA "SUPERFINA"
2016. urn:nbn:hr:112:444274
Špehar, Tomislav
Polytehnic in Pozega
Biotechnical department

Cite this document

Špehar, T. (2016). SUŠENJE ŠLJIVE NA PRIMJERU OBRTA "SUPERFINA" (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:444274

Špehar, Tomislav. "SUŠENJE ŠLJIVE NA PRIMJERU OBRTA "SUPERFINA"." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:444274

Špehar, Tomislav. "SUŠENJE ŠLJIVE NA PRIMJERU OBRTA "SUPERFINA"." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:444274

Špehar, T. (2016). 'SUŠENJE ŠLJIVE NA PRIMJERU OBRTA "SUPERFINA"', Undergraduate thesis, Polytehnic in Pozega, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:444274

Špehar T. SUŠENJE ŠLJIVE NA PRIMJERU OBRTA "SUPERFINA" [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:112:444274

T. Špehar, "SUŠENJE ŠLJIVE NA PRIMJERU OBRTA "SUPERFINA"", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:444274

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Metadata
TitleSUŠENJE ŠLJIVE NA PRIMJERU OBRTA "SUPERFINA"
Title (english)DRYING PLUMS ON THE EXAMPLE OF CRAFT "SUPERFINA"
AuthorTomislav Špehar
MentorMario Jakobović (mentor)
Committee memberIvica Šnajder (predsjednik povjerenstva)
Committee memberMario Jakobović (član povjerenstva)
Committee memberJosip Mesić (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2016-11-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Fruit Growing
Abstract
Tehnologija sušenja šljive ima tri faze. Prvu fazu čine pripremni postupci u kojima se vrši pranje i čišćenje plodova od stranih materijala. Druga faza je sušenje pri čemu se uklanja veći dio vode, što omogućava dugotrajno čuvanje osušenog ploda na sobnoj temperaturi. Treća faza su sekundarni postupci u kojima se suha šljiva pakira i skladišti. Za sušenje se najviše koristi konvektivno sušenje (sušenje zagrijanim zrakom) u različitim tipovima sušara. Da bi sušenje bilo što ekonomičnije potrebno je poznavati kapacitet sušara i omjer proizvodnje hrane koja se suši (omjer osušenog gotovog proizvoda i sirovog materijala).
Abstract (english)
The technology of drying plums has three phases. The first phase consists of preliminary procedures like washing and cleaning of the fruits from all extraneous matter.The second phase is drying, when most of the water is extracted from the fruit, which enables long lasting preservation of the dried fruit on the room temperature. The third phase are secondary procedures when the dried plums (or prunes) are packed and stored. The drying is mostly convective (drying by warm air) in various types of dry-kilns. In order to achieve the most efficient drying, it is important to know the capacity of dry-kilns and the proportion of dried food production (the proportion of finished dried product and raw material).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:444274
Study programmeTitle: Viticulture and Fruit-growing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-12-07 12:26:43