prikaz prve stranice dokumenta Priprema pšenice za meljavu u pogonu "Žito" Đakovo
Access restricted to students and staff of home institution
undergraduate thesis
Priprema pšenice za meljavu u pogonu "Žito" Đakovo
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:554202
Lozić, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Lozić, M. (2019). Priprema pšenice za meljavu u pogonu "Žito" Đakovo (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:554202

Lozić, Marija. "Priprema pšenice za meljavu u pogonu "Žito" Đakovo." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:554202

Lozić, Marija. "Priprema pšenice za meljavu u pogonu "Žito" Đakovo." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:554202

Lozić, M. (2019). 'Priprema pšenice za meljavu u pogonu "Žito" Đakovo', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:554202

Lozić M. Priprema pšenice za meljavu u pogonu "Žito" Đakovo [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 June 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:554202

M. Lozić, "Priprema pšenice za meljavu u pogonu "Žito" Đakovo", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:554202

Metadata
TitlePriprema pšenice za meljavu u pogonu "Žito" Đakovo
Title (english)Preparation of Wheat for Milling in the Facility "Žito" Đakovo
AuthorMarija Lozić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Završni rad o pripremi pšenice za meljavu u „Žito“ Đakovo temelji se na znanjima stečenim tijekom studija te na iskustvu dobivenim tijekom odrađivanja prakse u mlinu. U procesu mljevenja pšenice razlikuju se tri faze: priprema pšenice za meljavu, usitnjavanje i razvrstavanje usitnjenog materijala te skladištenje i isporuka gotovih proizvoda. Faza pripreme pšenice za meljavu, koja se odvija u mlinskoj čistionici, sadržava niz postupaka i procesa, a to su: miješanje zrna različite kvalitete, izdvajanje primjesa (mlinski aspirator, magnetski odvajač, izdvajač kamena, trijeri, kombinirani stroj za izdvajanje primjesa), površinska obrada zrna - crno čišćenje, hidrotermička obrada zrna (1. faza) - kondicioniranje, zatim površinska obrada zrna - bijelo čišćenje i na kraju hidrotermička obrada zrna (2. faza) na zamagljivaču.
Abstract (english)
The final paper on the preparation of wheat for grinding at "Žito" Đakovo is based on the knowledge gained during the studies and on the work experience during the practice in the mill. There are three stages of wheat milling. The stages are: the preparation of wheat for milling, the shredding and sorting of the shredded material (milling), and then at the end, the storage and delivery of the final product. In the preparation phase of milling wheat, which takes place in the mill cleaner, there are a lot of steps and processes to do, which are: mixing grains of different quality, separation of impurities (mill aspirator, magnetic separator, stone extractor, triers, combined machine for separation impurities), surface treatment of the grain – black cleaning, hydrotermal treatment of grains (1. phase) - conditioning and then again the surface treatment of the grain - white cleaning and finally hydrotermal treatment of the grain in the fogger (2. phase).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:554202
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
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 on2019-10-09 09:41:57