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undergraduate thesis
Proizvodnja tvrdih bombona
2008. urn:nbn:hr:109:304832
Dropulja, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Dropulja, I. (2008). Proizvodnja tvrdih bombona (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:304832

Dropulja, Ivana. "Proizvodnja tvrdih bombona." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:304832

Dropulja, Ivana. "Proizvodnja tvrdih bombona." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:304832

Dropulja, I. (2008). 'Proizvodnja tvrdih bombona', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:304832

Dropulja I. Proizvodnja tvrdih bombona [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2025 February 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:304832

I. Dropulja, "Proizvodnja tvrdih bombona", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:304832

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Metadata
TitleProizvodnja tvrdih bombona
AuthorIvana Dropulja
MentorJurislav Babić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tvrdi bomboni su proizvodi koji se pripravljaju iz otopine šećera vrlo visoke koncentracije u koju se dodaju različite arome i boje. Osnovna sirovina za proizvodnju bombonskih proizvoda, a samim time i tvrdih bombona, su saharoza, škrobni sirupi i/ili invertni šećer. Osim šećernih sirovina koristite se arome, boje, prehrambene kiseline i dr. Bomboni se proizvode otapanjem šećera u vodi kako bi se pripravila šećerna otopina, koja se uparava dok se ne postigne određena koncentracija (bombonska masa). Bombonska masa se nakon priprave obrađuje različitim postupcima i uređajima uz dodatak aditiva. Na kraju se se primjenjuju određeni postupci obrade površine zbog trajnosti i zaštite istih te pakiranje i skladištenje gotovih proizvoda.
Abstract (english)
Hard candy is a confection made of a conctracted solution of sugar in water, to which a variety of flavorings and colorants are added. Basic raw materials for hard candy production are sucrose, starch syrups and/or invert sugar. In addition, aroma, food color and acids are also used. Candy is made by dissolving sugar in water to form a syrup, which is boiled until it reaches the desired concentration (candy mass). Candy mass is then treated in a different processes and equipment accompanied by addition of additives. At the end of process, candy mass is formed in single candies, which are packed and stored.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:304832
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-11-29 08:29:24