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undergraduate thesis
Tehnologija skladištenja žitarica u silosima Virovitica d.o.o.
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. urn:nbn:hr:109:492587
Jug, Nikolina
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

Jug, N. (2008). Tehnologija skladištenja žitarica u silosima Virovitica d.o.o. (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:492587

Jug, Nikolina. "Tehnologija skladištenja žitarica u silosima Virovitica d.o.o.." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:492587

Jug, Nikolina. "Tehnologija skladištenja žitarica u silosima Virovitica d.o.o.." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:492587

Jug, N. (2008). 'Tehnologija skladištenja žitarica u silosima Virovitica d.o.o.', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:492587

Jug N. Tehnologija skladištenja žitarica u silosima Virovitica d.o.o. [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:492587

N. Jug, "Tehnologija skladištenja žitarica u silosima Virovitica d.o.o.", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:492587

Metadata
TitleTehnologija skladištenja žitarica u silosima Virovitica d.o.o.
AuthorNikolina Jug
MentorŽaneta Ugarčić-Hardi (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-11-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tri osnovne namirnice su žitarice, povrće i voće. Žitarice bi trebale biti zastupljene preko 60% u našoj prehrani. Stoga je važnost žitarica u pripremanju hrane zaista nemjerljiva. Kod prikladnog čuvanja, žitarice mogu godinama biti skladištene, a neće izgubiti svoju kvalitetu. Žitarica spremna za skladištenje mora biti suha, jer je vlažna žitarica pogodna za razvoj plijesni te raznih insekata što smanjuje kakvoću zrna. Skladištenje proizvoda je krajnji ili završni zahvat u cjelokupnom procesu proizvodnje pojedinog ratarskog proizvoda. Da bi se što uspješnije izvršilo, potrebno je paziti na svaki korak od samog početka cjelokupnog procesa (od same sjetve, žetve, prijema u skladište, te daljnje obrade), pa do finalnog proizvoda. Žitarice se skladište u silose. Ukoliko je vlažnost zrna pšenice veća od 14%, idu na sušenje u sušaru, zatim se spremaju u ćelije, gdje se i dalje provjerava temperatura zrna i pojava štetočina. Kvaliteta brašna ovisi o kvaliteti čuvanja žitarica.
Abstract (english)
The three basic foods are grains, vegetables and fruits. There must be over 60 % of grains in our nutrition. Therefore the importance of integral wheat in food preparing is indeed immeasurable. If properly saved, grains can be stored for years, without losing its quality. Grains that are ready for storage have to be dry because wet grains are suitable for mildewe's growth and the growth of various insects which downsize the quality of grain. Storage (saving) of the products is final intervention in the entire process of every particular agricultural product production. In order to realize that as successful as possible, it is necessary to observe every step from the very beginning of the entire process (from the sowing itself, storage receiving and further treatment) to the final product. Grains are stored in silages. If the wetness is more than 14% grains preliminary go to drying in the drier and then in cells on storage, where the temperature and the emersion of vermin are checked. The quality of flour depends on the quality of grain storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:492587
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
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Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-12-13 08:44:28