Usporedba fizikalnih i kemijskih svojstava zrna kukuruza primjenom sušenja u fluidnom sloju i podtlačnom sušenju

master's thesis

• Title (english): Comparison of the physical and chemical properties of corn grain using fluid-bed drying and vacuum drying
• Author: Ivana Bošnjak
• 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: 2022-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Kukuruz (Zea mays L.) je vodeća kultura u svijetu radi svoje primjene. Zahvaljujući današnjim razvijenim procesima dorade i obrade žitarica, zrnu se može povećati kvaliteta, produljiti vijek trajanja, te se upravo radi toga može koristiti u razne prehrambene svrhe. Kako bi se preventivno izbjegao proces kvarenja zrna, potrebno je održavati ravnotežnu vlagu zrna koja za kukuruz iznosi 13-14% ovisno o hibridu. Metode sušenja izvedene na uređajima u laboratoriju za istraživanje bile su metoda sušenjem u fluidnom sloju i metoda podtlačnim sušenjem. Sušenje se vršilo na hibridima OS Kulak, OS 596 i OS 515, a temperature sušenja su se provodile na 60°C, 70°C i 80°C. Prije i nakon sušenja provodile su se analize fizikalnih i kemijskih svojstava, a uspoređivali su se elementi unutar uzoraka tokom sušenja na obje metode i sve tri temperature sušenja. Rezultati su pokazali da su sva tri hibrida imala najmanje vrijeme sušenja tokom metode sušenja u fluidnom sloju. Također se pokazalo da određena fizikalna svojstva i kemijski elementi su varirali od metode do samog hibrida. Zaključilo se da vrijeme sušenja ovisi o temperaturi sušenja, hibridu kukuruza i metodi sušenja.

Abstract (english)

Maize (Zea mays L.) is the leading crop in the world for its application. Thanks to today's developed grain processing, the quality of the grain can be increased, its shelf life can be extended, and this is precisely why it can be used for various food purposes. In order to prevent grain rotting, it is necessary to maintain a balance of grain moisture, which for corn is 13-14% depending on the hybrid. The drying methods were performed on devices in the laboratory for research, and were the fluid bed drying method and the vacuum drying method. Drying was done on hybrids OS Kulak, OS 596 and OS 515, and the drying temperature was 60°C, 70°C and 80°C. Before and after drying, analyzes of physical and chemical properties were carried out, and elements within the samples were compared during drying using both methods and all three drying temperatures. The results showed that all three hybrids had the least drying time during the fluid bed drying method. It was also shown that certain physical properties and chemical elements varied from drying method to hybrid. It was concluded that the drying time depends on the drying temperature, the corn hybrid and the drying method.

• Keywords: kukuruz; sušenje; podtlačno; vakuum; fluidni sloj
• Keywords (english): corn; drying; vacuum; fluid bed
• Language: croatian
• URN:NBN: urn:nbn:hr:204:679855
• 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: Open access
• Created on: 2022-12-12 12:49:26