Fizikalno - kemijske promjene zrna ječma u procesu sušenja u fluidnom sloju i podtlačnom sušenju

master's thesis

• Title (english): Physico-chemical changes of barley grains in the process of drying in a fluid bed and vacuum drying
• Author: Doris Bakarić
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Tajana Krička (član povjerenstva)
• Committee member: Igor Kovačev (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Sustainable Technologies and Renewable Energy Sources); Zagreb
• Defense date and country: 2022-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Ječam spada u žitarice i jedna je od najstarijih kultura u prehrani ljudi. Antički narodi poput Starih Sumerana i Egipćana su od ječma proizvodili kruh. Danas je najvažnija primjena ječma za potrebe stočarstva, hranidba stoke i u pivarskoj industriji. U takvim proizvodnjama doradom ječma osiguravamo kvalitetu zrna. Zrno ječma se još koristi u proizvodnji sladnog ekstrakta, farmaceutskoj i tekstilnoj industriji i proizvodnji masti i ulja.
Istraživanje je provedeno na četiri različite sorte... More ječma: Rex, Barun, Lord i Panonac. Primjenom podtlačnog sušenja i sušenja u fluidnom sloju, utvrđuje se djelovanje navedenih metoda sušenja. Korištenje podtlačnog sušenja i sušenja u fluidnom sloju uz analize fizikalnih i kemijskih svojstava, uočavanje utjecaja istih na navedena svojstva ječma, prikazani su određeni rezultati pomoću kojih je potrebno dokazati koji način sušenja je pogodniji za očuvanje kvalitete zrna ječma. Jedan od važnijih načina dorade zrna je sušenje čime se nastoji postići željeni sadržaj vode zrna, ali i očuvati odgovarajuća fizikalna i kemijska svojstva. Neke od tih metoda su sušenje u fluidnom sloju koje je pogodno za sušenje rastresitih granulatnih materijala te sušenje podtlakom. Navedenim metodama utvrđuje se utjecaj sušenja na kakvoću zrna ječma. Dvije različite metode sušenja, sušenje pri podtlaku i u fluidnom sloju, provođene su na zrnu ječma pri različitim temperaturama, u vrijednostima od 50 °C, 60 °C i 70 °C do ravnotežne vlažnosti zrna ječma od 13 % gdje je prikazana krivulja sušenja. Prije i poslije sušenja određena su kemijska svojstva zrna prema standardnim metodama za određivanje udjela vlage, pepela, masti, mikroelemenata i makroelemenata. Fizikalna svojstva zrna su također odrađena prije i poslije različitih metoda sušenja za sve četiri sorte. Od fizikalnih svojstava prikazane su vrijednosti: masa 1000 zrna, hektolitarska masa, dimenzije zrna i sferičnost zrna.
Primjenom podtlačnog sušenja i sušenja u fluidnom sloju, utvrđeno je djelovanje navedenih metoda sušenja gdje dobivene vrijednosti pokazuju koji je način sušenja pogodniji za očuvanje kakvoće zrna za četiri tretirane sorte ječma. Less

Abstract (english)

Barley belongs to cereals and is one of the oldest cultures in human nutrition. Ancient peoples such as the Ancient Sumerians and Egyptians used barley to make bread. Today, the most important application of barley is for animal husbandry, livestock feeding and in the brewing industry. In such productions, we ensure the quality of the grain by refining the barley. Barley grain is still used in the production of malt extract, the pharmaceutical and textile industries, and the production of... More fats and oils. The research was conducted on four different varieties of barley: Rex, Barun, Lord and Panonac. By applying vacuum drying and drying in a fluid bed, the effectiveness of the mentioned drying methods is determined. The use of vacuum drying and drying in a fluid bed along with analyzes of physical and chemical properties, observation of their influence on the mentioned properties of barley, certain results are presented, with which it is necessary to prove which method of drying is more suitable for preserving the quality of barley grain. One of the most important methods of grain processing is drying, which aims to achieve the desired water content of the grain, but also to preserve the appropriate physical and chemical properties. Some of these methods are drying in a fluid bed, which is suitable for drying loose granular materials, and vacuum drying. The mentioned methods determine the influence of drying on the quality of barley grains. Two different drying methods, drying under negative pressure and in a fluid bed, were carried out on barley grain at different temperatures, in values of 50 °C, 60 °C and 70 °C up to the balanced humidity of the barley grain of 13 % where the drying diagram is shown. The obtained data are presented statistically. Before and after drying the chemical characteristics of the grain were determined according to standard methods for determining the proportion of moisture, ash, fat, microelements and macroelements. The physical characteristics of the grain were also analyzed before and after different drying methods for all four varieties. From the physical characteristics the following values are shown in weight of 1000 grains, hectoliter weight, grain dimensions and grain sphericity.By applying vacuum drying and drying in a fluid bed the effectiveness of the mentioned drying methods was determined where the obtained values show which drying method is more suitable for preserving grain quality for the four treated varieties of barley. Less

• Keywords: ječam; podtlačno sušenje; sušenje u fluidnom sloju; zrno ječma; kemijska i fizikalna svojstva zrna
• Keywords (english): barley; vacuum drying; fluid bed drying; barley grain; chemical and physical characteristics of grain
• Language: croatian
• URN:NBN: urn:nbn:hr:204:210257
• Study programme: Title: Agricultural Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka poljoprivredne tehnike (magistar/ magistra inženjer/inženjerka poljoprivredne tehnike)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2022-11-09 11:59:17