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undergraduate thesis
Metode određivanja gustoće za potrebe ispitivanja predpakovina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:323943
Jocić, Vlatka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Cite this document

Jocić, V. (2009). Metode određivanja gustoće za potrebe ispitivanja predpakovina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:323943

Jocić, Vlatka. "Metode određivanja gustoće za potrebe ispitivanja predpakovina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:323943

Jocić, Vlatka. "Metode određivanja gustoće za potrebe ispitivanja predpakovina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:323943

Jocić, V. (2009). 'Metode određivanja gustoće za potrebe ispitivanja predpakovina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:323943

Jocić V. Metode određivanja gustoće za potrebe ispitivanja predpakovina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:323943

V. Jocić, "Metode određivanja gustoće za potrebe ispitivanja predpakovina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:323943

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Metadata
TitleMetode određivanja gustoće za potrebe ispitivanja predpakovina
Title (english)Methods of density measurment for testing prepackages
AuthorVlatka Jocić
MentorDamir Magdić (mentor)
MBZ: 209572
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Modelling, Optimisation and Automatisation)
Osijek
Defense date and country2009-10-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kada se za određivanje količine punjenja pretpakovina označenih obujmom koristi gravimetrijsko ispitivanje, nominalna količina proizvoda izražena obujmom se množi sa gustoćom proizvoda izmjerenim na referentnoj temperaturi. U praktičnom radu se često događa da metode određivanja gustoće nisu najbolje shvaćene što uzrokuje sistemske pogreške. Ovaj rad nije obuhvatio sve postojeće metode određivanja gustoće, ali opisuje najčešće korištene metode te njihovu primjenu uz moguće rješenje problema u praksi.
Abstract (english)
When gravimetric testing is used to determine the actual contents of prepackages of fluidslabeled in units of volume, the nominal quantity of liquid product in the prepackage is the nominal volume multiplied by the density of a measured volume of the liquid at reference temperature. It seems in practice that methods for measuring density are frequently not well understood so that significant systematic errors occur. This work does not include all the existing methods for density measurement but describes those most currently used and their applications with possible solutions of problems in practice.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:323943
ProjectNumber: 113-1130471-0451
Title: Prijenos topline i toplinska svojstva pri procesiranju hrane
Title: Heat transfer and thermal properties of food during processing
Leader: Bernarda Šeruga
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
ProjectNumber: 113-1130471-0592
Title: Nedestruktivne metode u procesima proizvodnje i čuvanja hrane
Title: Nondestructive methods in processes of food production and storage
Leader: Damir Magdić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-11-05 08:57:51

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