Sušenje gomolja krumpira za potrebe prehrambene industrije

master's thesis

• Title (english): Drying of potato tubers for the needs of the food industry
• Author: Ivan Radovac
• 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: 2023-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Ovaj diplomski rad istražuje promjene u nutritivnom sastavu četiri različite sorte krumpira (Solanum tuberosum L.) Agria, Sun Red, Red Magic i Colomba tijekom sušenja pomoću različitih metoda i temperatura. Cilj istraživanja bio je utvrditi utjecaj sušenja na promjene u boji i kvaliteti krumpira te iskoristivost njihove kore.
U laboratorijskim uvjetima, uzorci krumpira su pripremljeni, rezani na standardizirane komade i podvrgnuti sušenju na tri različite temperature (40°C, 50°C i 60°C)... More koristeći metode sušenja pri podtlaku i dehidraciju. Nakon sušenja, analizirani su promjena u boji i kvaliteti, uključujući sadržaj pepela i koksa.
Rezultati istraživanja ukazuju na različite promjene u boji kod različitih sorti krumpira, pri čemu su neke sorte osjetljivije na promjene boje pri određenim temperaturama sušenja. Također, analiza kvalitete pokazala je razlike u sadržaju pepela i koksa među sortama, što može sugerirati razlike u nutritivnom sastavu i osjetljivosti na procese obrade. Less

Abstract (english)

This master's thesis investigates the changes in the nutritional composition of four different potato varieties (Agria, Sun Red, Red Magic, and Colomba) during drying using various methods and temperatures. The research aimed to determine the impact of drying on color and quality changes in potatoes, as well as the utilization of their peels.
Under laboratory conditions, potato samples were prepared, cut into standardized pieces, and subjected to drying at three different temperatures... More (40°C, 50°C, and 60°C) using vacuum drying and dehydration methods. After drying, changes in color and quality, including ash and coke contents, were analyzed.
The research results indicate varying color changes among different potato varieties, with some varieties being more sensitive to color changes at specific drying temperatures. Additionally, the quality analysis revealed differences in ash and coke contents among the varieties, suggesting variations in nutritional composition and susceptibility to processing effects. Less

• Keywords: Solanum tuberosum L.; podtlak; dehidracija
• Keywords (english): Solanum tuberosum L.; vacuum; dehydration
• Language: croatian
• URN:NBN: urn:nbn:hr:204:866178
• 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: 2023-11-10 08:27:08