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undergraduate thesis
Granulometrijski sastav zrna kao čimbenik skladištenja žitarica
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:243765
Ćurić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Ćurić, A. (2013). Granulometrijski sastav zrna kao čimbenik skladištenja žitarica (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:243765

Ćurić, Ana. "Granulometrijski sastav zrna kao čimbenik skladištenja žitarica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:243765

Ćurić, Ana. "Granulometrijski sastav zrna kao čimbenik skladištenja žitarica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:243765

Ćurić, A. (2013). 'Granulometrijski sastav zrna kao čimbenik skladištenja žitarica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:243765

Ćurić A. Granulometrijski sastav zrna kao čimbenik skladištenja žitarica [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:243765

A. Ćurić, "Granulometrijski sastav zrna kao čimbenik skladištenja žitarica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:243765

Metadata
TitleGranulometrijski sastav zrna kao čimbenik skladištenja žitarica
Title (english)Influence of Granulometric Composition on Cereals Storage
AuthorAna Ćurić
MentorAna Bucić-Kojić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Žitarice su važna grupa namirnica u lancu prehrane i kao takve zauzimaju mjesto na vrhu piramide prehrane. Kvaliteta i trajnost žitarica uvelike ovisi o uvjetima skladištenja na koje utječu mnogi fizikalni, kemijski i biokemijski čimbenici. Žitarice se najčešće skladište u silosima, a jedan od važnih čimbenika u skladištenju žitarica je granulometrijski sastav i nasipna gustoća. Granulometrijski sastav podrazumjeva raspodjelu glavne mase zrna na pojedine frakcije s različitom veličinom čestica. Poznavanje granulometrijskog sastava daje mogućnost izračuna prosječne veličine čestica materijala. U radu je eksperimentalno određen granulometrijski sastav na uzorku ječma iz Čakovečkih mlinova te je određena prosječna veličina čestica prema metodi Žike Lepojevića te metodama po Baker-Herrman i Roisin-Rammler-Bannettu. Kao rezultat dobivene su različite prosječne veličine čestica od 0,170 mm, 0,216 mm i 0,300 mm. Isto tako određena je nasipna gustoća zrna ječma koja je uspoređena s nasipnom gustoćom izmljevenog ječma.
Abstract (english)
Cereals are very important group in food chain and they are on top of food pyramid. Quality and durability depend on storage conditions which depend on physical, chemical and biochemical factors. Mostly, cereals are storaged in silos. One of the important storage factors is granulometry composition and bulk density. Granulometric composition implies that the main mass is distributed on fragments with different particle size. Knowledge of granulometric composition gives opportunity to calculate particle size distribution of material. The work is dealing with granulometric composition on barley sample by Čakovec mills on experimental level, also it has determination of particle size distributions by Žika Lepojević method, Baker-Herrman method and Roisin-Rammler-Bannett method. As results are obtained different particle size distributions from 0.170 mm, 0.216 mm to 0.300 mm. Equally, there is determined bulk density of barley grain which is compared with bulk density of ground barley.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:243765
ProjectNumber: 113-1130471-0338
Title: Modeliranje i simuliranje procesa sušenja i ekstrakcije u proizvodnji hrane
Title: Modelling and simulation of drying and extraction processes in food processing
Leader: Srećko Tomas
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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
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Created on2015-11-23 12:41:21