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master's thesis
Elaborat tehničko-tehnološkog rješenja pogona za preradu kestena i proizvodnju kesten pirea
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:809883
Šarlija, Barbara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Plant Design

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Šarlija, B. (2019). Elaborat tehničko-tehnološkog rješenja pogona za preradu kestena i proizvodnju kesten pirea (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:809883

Šarlija, Barbara. "Elaborat tehničko-tehnološkog rješenja pogona za preradu kestena i proizvodnju kesten pirea." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:809883

Šarlija, Barbara. "Elaborat tehničko-tehnološkog rješenja pogona za preradu kestena i proizvodnju kesten pirea." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:809883

Šarlija, B. (2019). 'Elaborat tehničko-tehnološkog rješenja pogona za preradu kestena i proizvodnju kesten pirea', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:809883

Šarlija B. Elaborat tehničko-tehnološkog rješenja pogona za preradu kestena i proizvodnju kesten pirea [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 May 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:809883

B. Šarlija, "Elaborat tehničko-tehnološkog rješenja pogona za preradu kestena i proizvodnju kesten pirea", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:809883

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Metadata
TitleElaborat tehničko-tehnološkog rješenja pogona za preradu kestena i proizvodnju kesten pirea
Title (english)Technical-technological design for chestnut processing and chestnut puree production
AuthorBarbara Šarlija
MentorSandra Balbino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Plant Design)
Zagreb
Defense date and country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Europski kesten (Castanea sativa Mill.) je rasprostranjen na području Hrvatske na mjestima srednje nadmorske visine te na područjima gdje prevladava kiselo tlo. Kesten kao namirnica odgovara trenutnim potrebama potrošača koji teže konzumaciji biološki aktivnim tvarima, a koje su osnove zdrave prehrane. Cilj ovog rada je izrada elaborata tehničko-tehnološkog rješenja pogona za preradu kestena te je opisan tehnološki postupak proizvodnje kesten pirea. Tehnološki opis proizvodnje prikazan je tekstualno i pomoću blok-shema uz potrebne strojeve i tehnološku opremu. S obzirom na zahtjeve proizvodnje određena je makrolokacija i mikrolokacija te ukupna materijalna i energetska bilanca. Efikasnost, ekonomičnost i visoko higijensko-sanitarni nivo postignuti su sprječavanjem mogućnosti križanja putova te kontakta proizvodnog i neproizvodnog osoblja.
Abstract (english)
The European chestnut (Castanea sativa Mill.) is found in the area of Croatia at mid altitude sites and in areas where acidic soil prevails. Chestnut as a foodstuff responds to the current needs of consumers who seek to consume biologically active substances which are the basis for healthy eating. The aim of this paper is to develop a study of the technical-technological solution of the chestnut processing plant and describe the technological procedure for the production of chestnut puree. The technological description of the production is shown in textual form and block diagram together with the list of necessary machinery and technological equipment. Macrolocation, microlocation, total material and energy balance, were determined according to the production requirements. Efficiency, economy and high level of hygiene and sanitation were achieved by preventing the possibility of cross-contamination and the contact of production and non-production personnel.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:809883
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2020-02-14 08:20:33

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