prikaz prve stranice dokumenta Postupak s ječmom prilikom prijema u silos PPK "Valpovo"
  Download
PDF 1.7 MB
undergraduate thesis
Postupak s ječmom prilikom prijema u silos PPK "Valpovo"
2016. urn:nbn:hr:109:125371
Barić, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Barić, M. (2016). Postupak s ječmom prilikom prijema u silos PPK "Valpovo" (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:125371

Barić, Marija. "Postupak s ječmom prilikom prijema u silos PPK "Valpovo"." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:125371

Barić, Marija. "Postupak s ječmom prilikom prijema u silos PPK "Valpovo"." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:125371

Barić, M. (2016). 'Postupak s ječmom prilikom prijema u silos PPK "Valpovo"', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:125371

Barić M. Postupak s ječmom prilikom prijema u silos PPK "Valpovo" [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 October 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:125371

M. Barić, "Postupak s ječmom prilikom prijema u silos PPK "Valpovo"", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:125371

Please login to the repository to save this object to your list.
Metadata
TitlePostupak s ječmom prilikom prijema u silos PPK "Valpovo"
Title (english)Barley entrance procedure in the silo PPK "Valpovo"
AuthorMarija Barić
MentorDaliborka Koceva Komlenić (mentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ječam (Horedum sativum) je jednogodišnja biljka iz porodice Gramineae. Jedna je od najstarijih kultura, njegovo uvođenje i širenje u svijetu povezano je sa poviješću čovjeka. Ima najveći areal rasprostranjenosti među žitaricama i kratku vegetaciju. Upotrebljava se u različite svrhe u industrije piva i slada, za ishranu stoke i ljudsku prehranu. Ječam se dijeli na tri podvrste: višeredni, dvoredni te prijelazni ječam. Sjetva ozimog ječma treba započeti potkraj rujna, a završava najkasnije do polovice listopada dok sjetva jarog ječma započinje krajem siječnja i u veljači. Žetva se odvija krajem lipnja i početkom srpnja. (Hosenay, 1994, Krička i sur, 2012) Bolesti koje mogu izazvati velike štete na ječmu su sivoj pjegavosti (Rhynchosporium secalis) i mrežastoj pjegavosti (Pyrenophora/Helminthosporium teres), pepelnica ječma (Erysiphe graminis f.sp. hordei) te smeđa hrđa ječma (Puccinia hordei), a od štetnika je najzastupljenija lema i žitni balac. Prijem ječma u krug tvornice PPK Valpovo odvija se preko teretne porte gdje se vrši uzorkovanje ručnom ili automatskom sondom. Nakon uzimanja uzorka određuje se: vlaga i hektolitarska masa (pomoću Dickey-John uređaja), masa 1000 zrna te primjese u ječmu. Ječam se zatim čisti, premješta, suši i skladišti u silosu.
Abstract (english)
Barley (Horedum sativum) is hardy plant from Gramineae family. The barley is one of oldest culture, its introduction and spread in world was related with history of people. The barley has the largest areal distribution among the all cereals in the world and the barley have a short vegetation. Use of barley is: different purposes in industry of beer and malt, feed food and human nutrition. There are three variety of barley: multiple line, double row and transition barley. Showing of winter barley should begin in late September and finish up to middle October, until showing spring barley begins in late January and February. Harvest takes place in late June and early July. (Hosenay, 1994, Krička i sur, 2012) Diseases that can cause great damage to barley are: Scald (Rhynchosporium secalis), Tan spot (Pyrenophora/Helminthosporium teres), Powdery mildew (Erysiphe graminis f.sp. hordei) and Leaf rust (Puccinia hordei). The most common pest of barley is Oulema melanopus (Linnaeus). Reception barley into circle of PPK Valpovo factory is via cargo port where was done sampling manual or automatic probe. After sampling, we must determine: the moisture and test weight (using Dickey-John devices), 1000 grain weight and admixtures in barley. Barley was then transferred, pure dried and stored in a silo.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:125371
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-12-14 09:05:26