prikaz prve stranice dokumenta PROIZVODNJA ČIPSA U DEHIDRATORU OD RAZLIČITIH SORTI JABUKE
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undergraduate thesis
PROIZVODNJA ČIPSA U DEHIDRATORU OD RAZLIČITIH SORTI JABUKE
2016. urn:nbn:hr:112:206762
Molnar Činkl, Valnea
Polytehnic in Pozega
Biotechnical department

Cite this document

Molnar Činkl, V. (2016). PROIZVODNJA ČIPSA U DEHIDRATORU OD RAZLIČITIH SORTI JABUKE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:206762

Molnar Činkl, Valnea. "PROIZVODNJA ČIPSA U DEHIDRATORU OD RAZLIČITIH SORTI JABUKE." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:206762

Molnar Činkl, Valnea. "PROIZVODNJA ČIPSA U DEHIDRATORU OD RAZLIČITIH SORTI JABUKE." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:206762

Molnar Činkl, V. (2016). 'PROIZVODNJA ČIPSA U DEHIDRATORU OD RAZLIČITIH SORTI JABUKE', Undergraduate thesis, Polytehnic in Pozega, accessed 27 August 2024, https://urn.nsk.hr/urn:nbn:hr:112:206762

Molnar Činkl V. PROIZVODNJA ČIPSA U DEHIDRATORU OD RAZLIČITIH SORTI JABUKE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 August 27] Available at: https://urn.nsk.hr/urn:nbn:hr:112:206762

V. Molnar Činkl, "PROIZVODNJA ČIPSA U DEHIDRATORU OD RAZLIČITIH SORTI JABUKE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:206762

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Metadata
TitlePROIZVODNJA ČIPSA U DEHIDRATORU OD RAZLIČITIH SORTI JABUKE
Title (english)PRODUCTION OF CHIPS USING DEHYDRATION METHOD FROM DIFFERENT APPLE VARIETIES
AuthorValnea Molnar Činkl
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, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Fruit Growing
Abstract
Zadatak ovog završnog rada je sušenje različitih sorata od jabuke u vremenskom periodu od devet sati za dobivanje tzv. Čipsa, s time da smo uzorak izvagali nakon tri i šest sati da vidimo koliko otprilike gubi vode. Isto tako provedeno je organoleptičko (senzorsko) ocijenjivanje ocjenjivajući boju, okus i miris. Uzorke smo sušili s korom i bez kore. Jabuke, koje smo sušili s korom, trebalo je dobro oprati da očistimo od pesticida,a natrule dijelove ukloniti jer mogu pokvariti okus. Dobivene rezultate bilježimo i uočavamo koja sorta je poželjna za konzumaciju od strane potrošača.
Abstract (english)
The main puspose of this final work was drying different apple varieties in period of nine hours in order to get commonly named apple chips. Effect of dehydration was checked after three and six hours with the method of weighing the samples. Furthmore, organoleptic grading was performed by grading color, taste and smell. The samples were dried with and without peel. To make them pesticide free, apples with peel, were initially washed and rotting were removed, so effect on the flavor was eliminated. Given results were noted and the best variety for further consummation selected.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:206762
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 on2016-12-22 13:28:40