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undergraduate thesis
Kontrola kvalitete tijekom proizvodnje sušenih repinih rezanaca
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:608192
Baotić, Ivana
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

Baotić, I. (2012). Kontrola kvalitete tijekom proizvodnje sušenih repinih rezanaca (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:608192

Baotić, Ivana. "Kontrola kvalitete tijekom proizvodnje sušenih repinih rezanaca." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:608192

Baotić, Ivana. "Kontrola kvalitete tijekom proizvodnje sušenih repinih rezanaca." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:608192

Baotić, I. (2012). 'Kontrola kvalitete tijekom proizvodnje sušenih repinih rezanaca', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:608192

Baotić I. Kontrola kvalitete tijekom proizvodnje sušenih repinih rezanaca [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:608192

I. Baotić, "Kontrola kvalitete tijekom proizvodnje sušenih repinih rezanaca", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:608192

Metadata
TitleKontrola kvalitete tijekom proizvodnje sušenih repinih rezanaca
Title (english)Quality control during the production of dried beet pulp
AuthorIvana Baotić
MentorJurislav Babić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2012-10-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Rezanac šećerne repe jedno je od najpoznatijih krmiva kod nas i lokalni ga stočari već dugi niz godina primjenjuju u ishrani stoke. On je brzi izvor energije s visokim postotkom probavljivosti (oko 85%). Suhi rezanac šećerne repe dobiva se u procesu proizvodnje šećera prvo ekstrahiranjem (izluživanjem) slatkog rezanca, a potom prešanjem i sušenjem. Namijenjen je ishrani stoke, prvenstveno preživača. Ukoliko se daje kao samostalno krmivo, prije uporabe ga je potrebno namočiti u vodi. U protivnom dolazi do naglog bubrenja već u jednjaku, što u težim slučajevima može dovesti i do smrti životinje. Osnovna razlika između suhog i sirovog prešanog rezanca šećerne repe je postotak vlage. Dok u suhom rezancu ima do14% vlage, u sirovom je ima oko 73%, pa ga nije potrebno namakati, što uvelike olakšava primjenu.
Abstract (english)
Sugar beet is one of the most popular ingredients in our local farmers it has for many years in the cattle feeding. He is a quick source of energy with a high digestibility (85%). Dry sugar beet in the process of getting the first production of sugar extraction (leaching) of sweet pulp, and then pressing and drying. It is intended for feeding livestock, especially ruminants. If given as a self-feed, before you use it is necessary to soak in water. Otherwise, sudden swelling, but the esophagus, which in severe cases can lead to death of animals. Below is a table of the highest percentage share of food. The main difference between dry and raw pressed sugar beet pulp is the percentage of moisture. While the pasta is dry to 14% moisture in the raw has about 73%, so it is not necessary to drench, which greatly facilitates the application.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:608192
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 on2015-10-07 08:03:50