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master's thesis
Klijavost pšenice u ovisnosti o uvjetima skladištenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:100536
Jurković, Vlatka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Jurković, V. (2009). Klijavost pšenice u ovisnosti o uvjetima skladištenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:100536

Jurković, Vlatka. "Klijavost pšenice u ovisnosti o uvjetima skladištenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:100536

Jurković, Vlatka. "Klijavost pšenice u ovisnosti o uvjetima skladištenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:100536

Jurković, V. (2009). 'Klijavost pšenice u ovisnosti o uvjetima skladištenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:100536

Jurković V. Klijavost pšenice u ovisnosti o uvjetima skladištenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:100536

V. Jurković, "Klijavost pšenice u ovisnosti o uvjetima skladištenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:100536

Metadata
TitleKlijavost pšenice u ovisnosti o uvjetima skladištenja
Title (english)Germination of wheat in dependance of storage conditions
AuthorVlatka Jurković
MentorMirjana Sabo (mentor)
MBZ: 90103
Committee memberIvica Strelec (član povjerenstva)
Committee memberMirjana Sabo (član povjerenstva)
MBZ: 90103
Committee memberŽaneta Ugarčić-Hardi (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2009-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Proučavanje klijavosti i kemijskih promjena koje se događaju u zrnu pšenice tri sorte, Divana, Žitarka i Srpanjka, tijekom 360 dana starenja pri četiri različita uvjeta temperature i relativne vlažnosti zraka (% RH), pokazalo je da starenjem zrna dolazi do sniženja klijavosti i energije klijanja zrna, te do povišenja stupnja kiselosti brašna, prividnog povišenja udjela vlažnog glutena i promjene sposobnosti bubrenja glutena. Sniženje klijavosti i energije klijanja zrna ispitivanih pšenica tijekom 360 dana starenja nastupa samo pri 25 ± 0,7°C i 40 ± 0,6°C . Brzina i intenzitet ukupno uočenih promjena, ovisna je o primijenjenim uvjetima starenja zrna kako slijedi: 40 ± 0,6 °C; 45 ± 2 % RH > 25 ± 0,7 °C; 45 ± 7 % RH > 2-25 °C; 60-74 % RH > 4 ± 0,5 °C; 45 ± 4 % RH.
Abstract (english)
Germination and chemical changes occurring during wheat seeds ageing of varieties Divana, Žitarka and Srpanjka, under different storage conditions were studied. It was shown that wheat seed ageing was accompanied by loss of seed germination and germination energy, as well as changes in wheat seeds and flour quality parameters, such as increase in flour acidity, apparent wet gluten increase, and increase or decrease of sedimentation value. Decrease of germination and germination energy was observed only at 40 ± 0.6 °C and 25 ± 0.7 °C. The velocities and intensities of changes observed within wheat seeds were dependent on applied ageing conditions as follows: 40 ± 0.6 °C; 45 ± 2% RH > 25 ± 0.7 °C; 45 ± 7% RH > 2-25 °C, 60-74% RH > 4 ± 0.5 °C; 45 ± 4% RH.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:100536
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-04 14:16:00