undergraduate thesis
Dehydrated vegetables

Fedra Budetić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleDehidratirano povrće
AuthorFedra Budetić
Mentor(s)Nela Nedić Tiban (thesis advisor)
Abstract
Danas sušeno (dehidratirano) povrće dobiva sve veću važnost u dijetalnoj prehrani kao „bio hrana“ ili organski proizvedena hrana, te unutar skupine tzv. snack proizvoda. Sušeno povrće se primjenjuje u proizvodnji dehidratiranih juha, variva, dodataka jelima, dječje hrane i drugih prehrambenih proizvoda. Izbor postupka sušenja određuju svojstva sirovina, zahtjevi u pogledu kakvoće gotovih proizvoda, kao i ekonomičnost proizvodnje. Svaka sirovina prije podvrgavanja procesu sušenja zahtjeva određenu tehnološku pripremu, u koju su uključene operacije i procesi općeg značenja (pranje, kalibriranje, ljuštenje, rezanje, usitnjavanje itd.), kao i specifični procesi za uspješno provođenje samog procesa dehidratacije. Zadatak ovog rada bio je obraditi postupke i uređaje za dehidrataciju (sušenje) povrća, te dati pregled najznačajnijih vrsta sirovina koje se konzerviraju ovom metodom. Navedene su i promjene koje se dešavaju tijekom postupaka pripreme povrća i dehidratacije, kao i distribucije i skladištenja dehidratiranih proizvoda.
Keywordsdehydrated products vegetables preservation
Parallel title (English)Dehydrated vegetables
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2012-10-16
Parallel abstract (English)
Nowadays, dried (also known as dehydrated) vegetables is getting more and more important in diet food as „“bio food“ or organic, and within the group called snack products. Dried vegetables are used in the production of dehydrated soups, stewed vegetables, food supplements, children food and other food products. Selection of the drying process is determined by the properties of raw materials, the requirements in terms of quality of food products, as well as the cost of production. Each single raw material undergoes a certain technological preparation before it is subjected to the drying process. This preparation includes certain operations and processes of general meaning (washing, calibrating, peeling, cutting and crushing, etc.), as well as specific processes for the successful implementation of the process of dehydration itself. The aim of this work was to elaborate the processes and the devices used for dehydration (drying) of vegetables and to give an overview of the most significant raw materials, which are preserved by this method. Here are also mentioned changes which occur during preparation and drying of vegetables, as well as, distribution and storage of the final products.
Parallel keywords (Croatian)dehidratirani proizvodi povrće konzerviranje
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:407217
CommitterIvana Šuvak