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master's thesis
Prijedlog tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:420214
Skendrović, Hanna
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Plant Design

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Skendrović, H. (2022). Prijedlog tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:420214

Skendrović, Hanna. "Prijedlog tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:420214

Skendrović, Hanna. "Prijedlog tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:420214

Skendrović, H. (2022). 'Prijedlog tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:420214

Skendrović H. Prijedlog tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:420214

H. Skendrović, "Prijedlog tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:420214

Metadata
TitlePrijedlog tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka
Title (english)Proposal for the technical-technological solution of the almond processing plant and the production of enriched almond beverage
AuthorHanna Skendrović
MentorSandra Balbino (mentor)
Committee memberVerica Dragović-Uzelac (predsjednik povjerenstva)
Committee memberMaja Repajić (član povjerenstva)
Committee memberIvona Elez Garofulić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Plant Design)
Zagreb
Defense date and country2022-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U skladu s konstantnim promjenama prehrambenih trendova, industrija biljnih napitaka se značajno razvija iz godine u godinu. Bademi su orašasti plodovi uravnotežena sastava, a dodatak biljnih ekstrakata mirte, lovora i komorača povećava antioksidacijsku aktivnost i količinu ukupnih fenola u bademovom napitku. U sklopu ovog rada proveden je razvoj proizvoda kako bi se odredio optimalan sastav proizvedenog bademovog napitka. Cilj ovog rada je izrada prijedloga tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka te bademovog brašna. Tehnološki opis proizvodnje prikazan je tekstualno i pomoću blok-shema uz potrebne uređaje i tehnološku opremu. S obzirom na zahtjeve proizvodnje određena je lokacija za izgradnju glavnih i pratećih proizvodnih prostorija te neproizvodnih prostora. Izrađena je materijalna i energetska bilanca za dnevnu preradu u kojoj se proizvodi 6000 L obogaćenog bademovog napitka i 816 kg bademovog brašna.
Abstract (english)
In accordance with the constant changes in food trends, the plant-based beverage industry is developing significantly from year to year. Almonds are nuts with a balanced composition, and the addition of plant extracts of myrtle, laurel and fennel increases the antioxidant activity and the amount of total phenols in the almond drink. As part of this work, product development was carried out to determine the optimal composition of the produced almond drink. The aim of this work is to create a proposal for the technical-technological solution of the almond processing plant and the production of enriched almond drink and almond flour. The technological description of the production is presented textually and by means of a block diagram along with the necessary devices and technological equipment. With regard to production requirements, the location for the construction of the main and supporting production rooms and non-production areas has been determined. A material and energy balance were prepared for the daily processing in which 6000 L of enriched almond drink and 816 kg of almond flour are produced.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:420214
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
Created on2024-04-24 12:36:26