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master's thesis
Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada
2014. urn:nbn:hr:109:985412
Martinov, Davor
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

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Martinov, D. (2014). Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:985412

Martinov, Davor. "Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:985412

Martinov, Davor. "Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:985412

Martinov, D. (2014). 'Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:985412

Martinov D. Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:985412

D. Martinov, "Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:985412

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TitleUtjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada
Title (english)Impact of wheat malting on the amount and structure of malt dry matter loss
AuthorDavor Martinov
MentorVinko Krstanović (mentor)
Committee memberNatalija Velić
Committee memberVinko Krstanović
Committee memberVedran Slačanac
Committee memberKrešimir Mastanjević
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2014-10-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Slađeno zrno iz sortnih pokusa 10 domaćih sorti pšenica (Srpanjka, Lucija, Superžitarka, Žitarka, Golubica, Olimpija, Antonija, Vulkan, Felix i Zlata) grupirane su prema različitim vrijednostima za polazne pokazatelje kakvode. Provedena su 4 postupaka slađenja i to: (A) standardni postupak (kontrola); (B) restriktivni postupak s ravnomjernim povišenjem temperature tijekom klijanja do kraja procesa; (C) intenzivni postupak s ravnomjernim snižavanjem temperature tijekom klijanja do kraja procesa; i (D) umjereno restriktivni postupak s blagim povišenjem temperature klijanja treći i četvrti dan do kraja procesa mikroslađenja. Dobiveni rezultati pokazuju da su ukupni gubici suhe tvari najveći kod umjereno restriktivnog postupka (D), dok su kod intenzivnog postupka (C) i standardnog postupka (A) dobivene slične vrijednosti. Daleko niže vrijednosti dobivene su restriktivnim postupkom (B). Kod strukture gubitaka najveći gubici na disanje dobiveni su u postupku (D), ali je razlika između postupaka (A), (C) i (D) bila mala. U postupku (B) dobivene su najniže vrijednosti za gubitke na disanje. Uočeno je da su se ispitivane sorte razvrstale u grupe s obzirom na vrijednosti za ukupne gubitke i gubitke na disanje i klici i korjenčić.
Abstract (english)
The malted grain obtained from 10 malting processes of domestic wheat varieties (Srpanjka, Lucija, Superžitarka, Žitarka, Golubica, Olimpija, Antonija, Vulkan, Felix i Zlata), were grouped according to different starting quality indicators values. Four malting processes were shown through: (A) standard procedure (control); (B) restrictive procedure with equal temperature increase during germination till the end of the process; (C) intensive procedure with equal temperature decrease during germination till the end of the process; (D) moderately restrictive procedure with mild temperature increase during the third and fourth day of germination till the end of micromalting procedure. The obtained results show that the total dry matter loss is highest in moderately restictive procedure (D), while in intense procedure (C) and standard procedure (A) similar values were obtained. Far lower values were obtained in restrictive procedure (B). Considering the structure of losses, the highest are respiration losses in procedure (D), but little difference was observed between all procedures. Procedure (B) showed lowest values for respiration loss. It has been proven that the investigated varieties were grouped considering total losses, respiration losses and germination losses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:985412
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-25 12:37:06