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undergraduate thesis
Prijenos topline i tvari tijekom sušenja raspršivanjem
2021. urn:nbn:hr:109:652387
Pitinac, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

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Pitinac, A. (2021). Prijenos topline i tvari tijekom sušenja raspršivanjem (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:652387

Pitinac, Ana. "Prijenos topline i tvari tijekom sušenja raspršivanjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:652387

Pitinac, Ana. "Prijenos topline i tvari tijekom sušenja raspršivanjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:652387

Pitinac, A. (2021). 'Prijenos topline i tvari tijekom sušenja raspršivanjem', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:652387

Pitinac A. Prijenos topline i tvari tijekom sušenja raspršivanjem [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:652387

A. Pitinac, "Prijenos topline i tvari tijekom sušenja raspršivanjem", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:652387

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Metadata
TitlePrijenos topline i tvari tijekom sušenja raspršivanjem
Title (english)Heat and Mass Transfer in Spray Drying
AuthorAna Pitinac
MentorMirela Planinić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2021-02-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Sušenje raspršivanjem tehnološki proces kojim se sirovina prevodi u prah. Najčešće se primjenjuje u prehrambenoj industriji zbog niskih proizvodnih troškova, velike učinkovitosti i lakog upravljanja, te za dobivanje zdravstveno ispravnih prahova malog volumena i težine koji su pogodni za duže skladištenje zbog produžene trajnosti. Cilj ovog rada je bio opisati proces sušenja raspršivanjem te navesti i opisati parametre koji utječu na proces. Također, opisati gdje se najčešće mogu primjenjivati u prehrambenoj industriji te objasniti vrste prijenosa topline i tvari i primijeniti ih na proces sušenja raspršivanjem.
Abstract (english)
Spray drying is a process used for converting liquid into dry powder. It is most commonly used in food industry because of its low production costs, high efficiency, simple operational practice and quality product e.g. microbiologically safe powders of small volume and mass, which are suitable for longer storage due to extended shelf life. The aim of this paper is to describe the spray drying process as well as specify and describe operational parameters that affect the process. Furthermore, describe the most common use of it in food industry, explain the types of heat and mass transfer and apply them to the spray drying process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:652387
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-02-17 07:17:05