prikaz prve stranice dokumenta Dorada ratarskih kultura kao komponente u proizvodnji hrane za životinje
Embargo period 2025-09-25
master's thesis
Dorada ratarskih kultura kao komponente u proizvodnji hrane za životinje
Zagreb: University of Zagreb, Faculty of Agriculture, 2024. urn:nbn:hr:204:691633
Herceg, Mihael
University of Zagreb
Faculty of Agriculture
Sustainable Technologies and Renewable Energy Sources

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Herceg, M. (2024). Dorada ratarskih kultura kao komponente u proizvodnji hrane za životinje (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:691633

Herceg, Mihael. "Dorada ratarskih kultura kao komponente u proizvodnji hrane za životinje." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:691633

Herceg, Mihael. "Dorada ratarskih kultura kao komponente u proizvodnji hrane za životinje." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:691633

Herceg, M. (2024). 'Dorada ratarskih kultura kao komponente u proizvodnji hrane za životinje', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:691633

Herceg M. Dorada ratarskih kultura kao komponente u proizvodnji hrane za životinje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2024 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:204:691633

M. Herceg, "Dorada ratarskih kultura kao komponente u proizvodnji hrane za životinje", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:204:691633

Metadata
TitleDorada ratarskih kultura kao komponente u proizvodnji hrane za životinje
Title (english)Processing of field cultures as components in animal feed production
AuthorMihael Herceg
MentorAna Matin (mentor)
Committee memberAna Matin (predsjednik povjerenstva)
Committee memberTajana Krička (član povjerenstva)
Committee memberZlatko Janječić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Sustainable Technologies and Renewable Energy Sources)
Zagreb
Defense date and country2024-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Svaka ratarska kultura zahtjeva određenu doradu zbog svoje prirodne vlažnosti zrna koju je potrebno smanjiti postupkom sušenja. Sušenje je jedan od najbitnijih procesa koje se provodi prije samog skladištenja poljoprivrednih proizvoda i njihove daljnje upotrebe. Ovaj proces ima poseban značaj za krmiva poput uljane repice, zobi i stočnog graška, koje se koriste u prehrambenoj industriji i hranidbi životinja, te će biti korištene u ovom istraživanju. Prilikom sušenja, bitno je odabrati odgovarajuće tehnike koje će sačuvati važne fizikalne i kemijske karakteristike zrna. U laboratorijskim istraživanjima provedene su analize koje uključuju moderne metode sušenja poput sušenja u fluidnom sloju i podtlačno sušenje. Ove tehnike omogućuju precizno upravljanje temperaturom i uvjetima sušenja, što rezultira optimalnim rezultatima. Analizirane su 3 temperature sušenja (50°C, 60°C i 70°C) do određene vlažnosti zrna. Od kemijskih svojstva prema metodama određen je udio mikro i makro elemenata, masti, škroba i proteina u zrnu, a od fizikalnih svojstava određena je dimenzija zrna, sferičnost pomoću formule te prema metodama apsolutna i hektolitarska masa.
Abstract (english)
Each field crop requires specific processing due to its natural grain moisture, which needs to be reduced through drying. Drying is one of the most crucial processes conducted before the storage of agricultural products and their further use. This process is particularly significant for grains such as canola, oats, and field peas, which are used in the food industry and animal feed, and in this case, will be used for research purposes. During drying, it is essential to select appropriate techniques that will preserve the important physical and chemical characteristics of the grain. Laboratory research has involved analyses using modern drying methods such as fluidized bed drying and vacuum drying. These techniques allow precise control of temperature and drying conditions, leading to optimal results. We analyzed three drying temperatures (50°C, 60°C, and 70°C) until the desired grain moisture content was achieved. Chemical properties were assessed using methods that determined the content of micro and macro elements, fats, starch, and proteins in the grain, while physical properties included grain dimensions, sphericity using a formula, and absolute and hectoliter mass according to the methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:691633
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: 2025-09-25
Terms of useLicence In copyright icon
Created on2024-10-02 08:22:18