Utjecaj različitih načina sušenja na fizikalne i kemijske karakteristike zrna pšenice

master's thesis

• Title (english): The influence of different drying methods on the physical and chemical characteristics of wheat grains
• Author: Emanuel Skenderović
• Mentor: Tajana Krička (mentor)
• Committee member: Tajana Krička (predsjednik povjerenstva)
• Committee member: Ana Matin (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

Pšenica je jedna od glavnih prehrambenih ratarskih kultura u svijetu, a produkti pšenice koriste se u širokom spektru prehrambene industrije. Proizvodnja i očuvanje kvalitetnog zrna pšenice predstavlja velik izazov za poljoprivredne proizvođače i industriju. Nakon žetve zrno pšenice potrebno je doraditi kako bi bilo pogodno za daljnju upotrebu i skladištenje. Sušenje je jedan od glavnih doradbenih procesa prije skladištenja i o njemu najviše ovisi kvaliteta zrna i vijek skladištenja. S ciljem očuvanja kvalitete zrna u današnje vrijeme upotrebljavaju se novije metode sušenja i to u fluidnom sloju te stanju podtlaka. Modernijim tehnologijama sušenja postiže se očuvanje fizikalnih i kemijskih karakteristika zrna.
Istraživanje se provodilo na 4 različite sorte pšenice, a to su: OS Kraljica, OS Renata, OS Srpanjka i OS El Nino. Dorada zrna sušenjem provodila se na tri načina sušenja: sušenje pri podtlaku, primjenom sušenja u fluidnom sloju i konvekcijsko sušenje. Sušenje zrna pšenice provodilo se pri temperaturama zraka od 50°C, 60°C i 70°C do vlažnosti zrna od 13%. Prije i nakon procesa sušenja odredila se analiza fizikalnih svojstva zrna koja je uključivala dimenzije zrna, te aposlutnu i hektolitarsku masu. Od kemijskih svojstva određeni su: vlaga, pepeo, masti, škrob i proteini u zrnu. Nakon dorade zrna izrađene su krivulje sušenja. Svi podatci statistički su obrađeni.

Abstract (english)

Wheat is one of the main agricultural food crops in the world and wheat products are used in a wide range of food industries. The production and preservation of high-quality wheat grain is a big challenge for agricultural producers and industry. After harvesting, the wheat grain needs to be processed to make it suitable for further use and storage. Drying is one of the main finishing processes before storage, and the quality of the grain and the shelf life mostly depend on it. With the aim of preserving grain quality, newer drying methods are used nowadays in a fluid bed and in a state of negative pressure. The preservation of the physical and chemical characteristics of the grain is achieved with more modern drying technologies.
The research was conducted on 4 different varieties of wheat, namely: OS Kraljica, OS Renata, OS Srpanjka and OS El Nino. Grain processing by drying was carried out in three drying methods: drying under negative pressure, using drying in a fluid bed and convection drying. Wheat grain drying was carried out at air temperatures of 50°C, 60°C and 70°C to a grain humidity of 13%. Before and after the drying process, an analysis of the physical properties of the grain was determined, which included grain dimensions and absolute and hectoliter weight. From the chemical properties, the following were determined: moisture, ash, fat, starch and grain proteins. After grain processing, drying curves were created. All data were statistically processed.

• Keywords: pšenica; sušenje; konvekcijsko sušenje; sušenje u fluidnom sloju; sušenje pri podtlaku
• Keywords (english): wheat; drying; convection drying; drying in a fluid bed; drying under negative pressure
• Language: croatian
• URN:NBN: urn:nbn:hr:204:738150
• 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: 2022-11-25 12:37:47