Različiti načini sušenja jaja za potrebe konditorske industrije

undergraduate thesis

• Title (english): Different methods of drying eggs for the needs of the confectionery industry
• Author: Hrvoje Đamić
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Vanja Jurišić (član povjerenstva)
• Committee member: Krešimir Čopec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Sustainable Technologies and Renewable Energy Sources); Zagreb
• Defense date and country: 2024-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Svježa cijela jaja, zbog svoje nepraktičnosti u primjeni i brzog kvarenja, nisu pogodna sirovina za proizvodnju konditorskih proizvoda. Kako bi se olakšala primjena jaja u konditorskoj industriji, a da se pritom ne izgube njihova nutritivna i funkcionalna svojstva, primjenjuje se obrada sušenjem. Svježa jaja se različitim metodama sušenja pretvaraju u prah koji je zbog značajnog produljenja roka trajanja, mogućnosti lake primjene i skladištenja te očuvanja hranjivih i funkcionalnih svojstava izuzetno zahvalna sirovina za korištenje u konditorskoj industriji.

Abstract (english)

Fresh whole eggs, due to their impracticality in application and rapid spoilage, are not suitable raw materials for the production of confectionery products. In order to facilitate the use of eggs in the confectionery industry, without losing their nutritional and functional properties, drying processing is applied. Fresh eggs are turned into a powder using different drying methods, which, due to the significant extension of the shelf life, the possibility of easy application and storage, and the preservation of nutritional and functional properties, is an extremely useful raw material for use in the confectionery industry.

• Keywords: jaja; sušenje; sušare
• Keywords (english): eggs; drying; dryers
• Language: croatian
• URN:NBN: urn:nbn:hr:204:999021
• Study programme: Title: Agricultural Engineering; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka poljoprivredne tehnike (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) 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: 2024-11-25 07:39:38