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Professional paper - Professional paper
The innovative solutions and the development of a low-energy air dryer
In: Flour -Bread '19. / strelec, Ivica; Jozinović, Antun; Budžaki, Sandra (Ed.). Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, 2019. pp. 133-139. urn:nbn:hr:109:773436
Budžaki, Sandra; Leko, Jozo; Predrijevac, Krešimir; Leko, Tomislav; Viszmeg, Jožef; Jovanović, Kristina

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Flour - Bread '19 : Proceedings of the 10th International Congress Flour - Bread '19 and 12th Croatian Congress of Cereal Technologists Brašno - Kruh '19 | Book
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Budžaki, S., Leko, J., Predrijevac, K., Leko, T., Viszmeg, J. & Jovanović, K. (2019). The innovative solutions and the development of a low-energy air dryer. In I. strelec, (Ed.), A. Jozinović, (Ed.), S. Budžaki, (Ed.), Flour -Bread '19 (pp. 133-139). Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:773436

Budžaki, Sandra, et al. "The innovative solutions and the development of a low-energy air dryer." Flour -Bread '19, edited by Ivica strelec, edited by Antun Jozinović, edited by Sandra Budžaki, Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, 2019, pp. 133-139. https://urn.nsk.hr/urn:nbn:hr:109:773436

Budžaki, Sandra, Jozo Leko, Krešimir Predrijevac, Tomislav Leko, Jožef Viszmeg and Kristina Jovanović. "The innovative solutions and the development of a low-energy air dryer." In Flour -Bread '19, 133-139. Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, 2019. Accessed 2024 April 20. https://urn.nsk.hr/urn:nbn:hr:109:773436

Budžaki, S., et al. (2019) 'The innovative solutions and the development of a low-energy air dryer', in strelec, I. (ed.), Jozinović, A. (ed.), Budžaki, S. (ed.), Flour -Bread '19, Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, pp. 133-139. Available at: https://urn.nsk.hr/urn:nbn:hr:109:773436 (Accessed 20 April 2024)

Budžaki S, Leko J, Predrijevac K, Leko T, Viszmeg J, Jovanović K. The innovative solutions and the development of a low-energy air dryer. In: I. strelec, ed., A. Jozinović, ed., S. Budžaki, ed. Flour -Bread '19. Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek; 2019. Pp. 133-139. [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:773436

S. Budžaki, J. Leko, K. Predrijevac, T. Leko, J. Viszmeg and K. Jovanović, "The innovative solutions and the development of a low-energy air dryer", Flour -Bread '19, I. strelec, A. Jozinović and S. Budžaki, Eds. Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, 2019. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:773436 [Accessed: 20 April 2024]

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Metadata
Title (english)The innovative solutions and the development of a low-energy air dryer
AuthorSandra Budžaki
AuthorJozo Leko
AuthorKrešimir Predrijevac
AuthorTomislav Leko
AuthorJožef Viszmeg
AuthorKristina Jovanović
EditorIvica strelec
MBZ: 233194
EditorAntun Jozinović
MBZ: 330462
EditorSandra Budžaki
MBZ: 232430
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract (english)
Drying is one of the most energy-intensive industrial processes, regardless of the processing material. In the industrial food production, drying can be used as the only step for food preservation and/or as a preparation stage in food processing. However, the quality of final dried product is a priority that needs to be accomplished. This study presents the innovative solution and the development of a low-energy air dryer based on heat pump for application in food drying with a closed circulation of relatively low temperature air (up to 70 °C).
Keywords (english)
Languageenglish
Publication typeProfessional paper - Professional paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Publication titleFlour -Bread '19
Numberingpp. 133-139
p-ISSN1848-2562
e-ISSN2706-4751
URN:NBNurn:nbn:hr:109:773436
Publication2019-04
ConferenceTitle: Flour-Bread
Title: Brašno - Kruh
Location: Osijek, Croatia
Organizer: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Start date: 2019-06-11
End date: 2019-06-14
Assembly type: Lecture
Type of resourceText
PublisherSveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-05-15 09:15:40