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undergraduate thesis
Ekstruzija u procesima prehrambene industrije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:756281
Stažić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Stažić, A. (2017). Ekstruzija u procesima prehrambene industrije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:756281

Stažić, Ana. "Ekstruzija u procesima prehrambene industrije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:756281

Stažić, Ana. "Ekstruzija u procesima prehrambene industrije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:756281

Stažić, A. (2017). 'Ekstruzija u procesima prehrambene industrije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:756281

Stažić A. Ekstruzija u procesima prehrambene industrije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:756281

A. Stažić, "Ekstruzija u procesima prehrambene industrije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:756281

Metadata
TitleEkstruzija u procesima prehrambene industrije
Title (english)Extrusion in the food processing technology
AuthorAna Stažić
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2017-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ekstruzija, proces bez kojega je današnja prehrambena industrija nezamisliva. Zbog svoje višestruke primjene, energetske učinkovitosti i minimalnih gubitaka korisnih sastojaka hrane, nezaobilazan je proces u proizvodnji hrane. Niti jedna druga tehnologija ne omogućava proizvodnju različitih proizvoda na tako jednostavan način kao ekstruzija, promjenom uvjeta rada ekstrudera. Ekstruzija je mehanički i termički proces u kojem se neka prehrambena sirovina bogata škrobom i proteinima, najčešće kukuruzna ili pšenična krupica, podvrgava raznim tehnološkim operacijama poput zagrijavanja, miješanja i stlačivanja, te se prolaskom kroz posebno oblikovanu sapnicu formira i ekspanzijom suši do gotovog proizvoda koji se naziva ekstrudat. Prirodne varijacije materijala kao što su udio vlage, proteina i škroba, predstavljaju izazov prehrambenim tehnolozima zbog utjecaja na ionako mnogobrojne kemijske i fizikalne reakcije koje se odvijaju među pojedinim komponentama tijekom procesa ekstruzije. Najprepoznatljivija upotreba ekstrudera u prehrambenoj industriji je za dobivanje flipsova, snack i ready to eat proizvoda od žitarica, te tjestenine, dječje hrane i različitih vrsta slatkiša.
Abstract (english)
Extrusion, a process without which use today's food industry is unimaginable. Because of its multiple application, energy efficiency and minimal loss of useful food ingredients, it is an inevitable process in food production. No other technology makes it possible to produce different products in such a simple way as extrusion, only by changing the extruder's operating conditions. Extrusion is a mechanical and thermic process in which raw materials rich in starch and protein, usually corn or wheat grit, are subjected to various technological operations such as heating, stirring and compression which are then passing through a specially shaped nozzle and being dried due to the expansion. The final product is called extrudate. Natural variations of materials such as moisture, protein and starch content, represent a challenge for food technologists due to its influence on numerous chemical and physical reactions occurring between individual components during the extrusion process. The most recognizable use of extruders in the food industry is in production of flips, snacks, ready-to-eat cereal products, pasta, baby foods and various types of sweets.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:756281
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
Created on2018-01-12 15:47:01