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master's thesis
Usporedba nutritivnog sastava zrna kukuruza primjenom različitih tretmana sušenja
Zagreb: University of Zagreb, Faculty of Agriculture, 2024. urn:nbn:hr:204:681214
Pucko, Filip
University of Zagreb
Faculty of Agriculture
Sustainable Technologies and Renewable Energy Sources

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Pucko, F. (2024). Usporedba nutritivnog sastava zrna kukuruza primjenom različitih tretmana sušenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:681214

Pucko, Filip. "Usporedba nutritivnog sastava zrna kukuruza primjenom različitih tretmana sušenja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:681214

Pucko, Filip. "Usporedba nutritivnog sastava zrna kukuruza primjenom različitih tretmana sušenja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:681214

Pucko, F. (2024). 'Usporedba nutritivnog sastava zrna kukuruza primjenom različitih tretmana sušenja', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:681214

Pucko F. Usporedba nutritivnog sastava zrna kukuruza primjenom različitih tretmana sušenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2024 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:204:681214

F. Pucko, "Usporedba nutritivnog sastava zrna kukuruza primjenom različitih tretmana sušenja", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:204:681214

Metadata
TitleUsporedba nutritivnog sastava zrna kukuruza primjenom različitih tretmana sušenja
Title (english)Comparison of the nutritional composition of grain corn under different drying treatments
AuthorFilip Pucko
MentorAna Matin (mentor)
Committee memberAna Matin (predsjednik povjerenstva)
Committee memberNeven Voća (član povjerenstva)
Committee memberIgor Kovačev (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Sustainable Technologies and Renewable Energy Sources)
Zagreb
Defense date and country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Kukuruz je jedna od gospodarski najvažnijih poljoprivrednih kultura. Zbog svoje sposobnosti prilagodbe i razvoja mnogobrojnih varijacija raširena je u cijelom svijetu. Svi dijelovi kukuruza mogu se iskoristiti u industriji hrane za ljude i životinje te mnogim drugim gospodarskim granama. Sušenje je bitan dio proizvodnje kukuruza jer direktno utječe na klijavost kod sjemenskog kukuruza te kvalitetu i očuvanje hranjivih tvari zrna kukuruza namijenjenog za konzumaciju ili daljnju preradu. U ovom radu opisuje se sastav različitih hibrida/sorata kukuruza, odnosno novi hibridni kukuruz uspoređuje se sa starim sortama bijelog i crvenog kukuruza, pod utjecajem tretmana sušenja u fluidnom sloju u fluidnoj sušnici te podtlačnim sušenjem u vakuumskoj sušnici pri temperaturama od 70°C, 80°C i 90°C i tlaku od 500 mbara do vlažnosti zrna od 14%. Prije i nakon procesa sušenja provedene su analize nutritivnog sastava odnosno određen je udio vlage, škroba, proteina i masti u zrnu.
Abstract (english)
Corn (Zea mays) is one of the economically most important crops. Due to its ability to adapt and develop numerous variations, it is wide spread throughout the world. All parts of the corn plant can be used in the human and animal food industry and many other economic branches. The process of drying is an important part of corn production because it directly affects the germination of seed corn as well as the quality and the preservation of nutrients of corn intended for consumption or further processing. In this paper the composition of different hybrids/varieties of corn is described, that is, new hybrid corn is compared with old varieties of white and red corn, under the influence of fluid bed drying in a fluid bed dryer and vacuum drying in a vacuum dryer at temperatures of 70°C, 80°C and 90°C and a pressure of 500mb up to a grain moisture content of 14%. Before and after the drying treatment analyses were carried out, that is, the content of moisture, starch, protein and fat in the grain was determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:681214
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-28 07:24:40