prikaz prve stranice dokumenta Sušenje gomolja krumpira za potrebe prehrambene industrije
Embargo period 2024-11-10
master's thesis
Sušenje gomolja krumpira za potrebe prehrambene industrije
Zagreb: University of Zagreb, Faculty of Agriculture, 2023. urn:nbn:hr:204:866178
Radovac, Ivan
University of Zagreb
Faculty of Agriculture
Department of Agricultural Technology, Storage and Transport

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Radovac, I. (2023). Sušenje gomolja krumpira za potrebe prehrambene industrije (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:866178

Radovac, Ivan. "Sušenje gomolja krumpira za potrebe prehrambene industrije." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:866178

Radovac, Ivan. "Sušenje gomolja krumpira za potrebe prehrambene industrije." Master's thesis, University of Zagreb, Faculty of Agriculture, 2023. https://urn.nsk.hr/urn:nbn:hr:204:866178

Radovac, I. (2023). 'Sušenje gomolja krumpira za potrebe prehrambene industrije', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 07 July 2024, https://urn.nsk.hr/urn:nbn:hr:204:866178

Radovac I. Sušenje gomolja krumpira za potrebe prehrambene industrije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2023 [cited 2024 July 07] Available at: https://urn.nsk.hr/urn:nbn:hr:204:866178

I. Radovac, "Sušenje gomolja krumpira za potrebe prehrambene industrije", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:204:866178

Metadata
TitleSušenje gomolja krumpira za potrebe prehrambene industrije
Title (english)Drying of potato tubers for the needs of the food industry
AuthorIvan Radovac
MentorAna Matin (mentor)
Committee memberAna Matin (predsjednik povjerenstva)
Committee memberTajana Krička (član povjerenstva)
Committee memberIgor Kovačev (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Department of Agricultural Technology, Storage and Transport)
Zagreb
Defense date and country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Ovaj diplomski rad istražuje promjene u nutritivnom sastavu četiri različite sorte krumpira (Solanum tuberosum L.) Agria, Sun Red, Red Magic i Colomba tijekom sušenja pomoću različitih metoda i temperatura. Cilj istraživanja bio je utvrditi utjecaj sušenja na promjene u boji i kvaliteti krumpira te iskoristivost njihove kore. U laboratorijskim uvjetima, uzorci krumpira su pripremljeni, rezani na standardizirane komade i podvrgnuti sušenju na tri različite temperature (40°C, 50°C i 60°C) koristeći metode sušenja pri podtlaku i dehidraciju. Nakon sušenja, analizirani su promjena u boji i kvaliteti, uključujući sadržaj pepela i koksa. Rezultati istraživanja ukazuju na različite promjene u boji kod različitih sorti krumpira, pri čemu su neke sorte osjetljivije na promjene boje pri određenim temperaturama sušenja. Također, analiza kvalitete pokazala je razlike u sadržaju pepela i koksa među sortama, što može sugerirati razlike u nutritivnom sastavu i osjetljivosti na procese obrade.
Abstract (english)
This master's thesis investigates the changes in the nutritional composition of four different potato varieties (Agria, Sun Red, Red Magic, and Colomba) during drying using various methods and temperatures. The research aimed to determine the impact of drying on color and quality changes in potatoes, as well as the utilization of their peels. Under laboratory conditions, potato samples were prepared, cut into standardized pieces, and subjected to drying at three different temperatures (40°C, 50°C, and 60°C) using vacuum drying and dehydration methods. After drying, changes in color and quality, including ash and coke contents, were analyzed. The research results indicate varying color changes among different potato varieties, with some varieties being more sensitive to color changes at specific drying temperatures. Additionally, the quality analysis revealed differences in ash and coke contents among the varieties, suggesting variations in nutritional composition and susceptibility to processing effects.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:866178
Study programmeTitle: Agricultural Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka poljoprivredne tehnike (magistar/ magistra inženjer/inženjerka poljoprivredne tehnike)
Type of resourceText
File originBorn digital
Access conditionsEmbargoed access
Embargo expiration date: 2024-11-10
Terms of useLicence In copyright icon
Created on2023-11-10 08:27:08