Tehnologija proizvodnje praha od maline temeljena na izmjenama topline

master's thesis

• Title (english): Raspberry powder production technology based on heat exchange
• Author: Sebastian Đurić
• Mentor: Ante Galić (mentor)
• Committee member: Ante Galić (predsjednik povjerenstva)
• Committee member: Stjepan Pliestić (član povjerenstva)
• Committee member: Goran Fruk (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Agricultural Technology, Storage and Transport); Zagreb
• Defense date and country: 2022-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

U posljednje vrijeme na tržištu se javlja sve veća potražnja za suhim prahom od voća
zbog široke mogućnosti njegove primjene. Tehnologiju proizvodnje suhog praha je potrebno
prilagoditi i oblikovati s ciljem što boljeg zadržavanja kvalitete i nutritivnih karakteristika
finalnog proizvoda. Jedan od postupaka termičke dorade u procesu proizvodnje suhog praha
je konvekcijsko sušenje do ravnotežne vlažnosti. Pored navedenoga, tehnologija proizvodnje
praha od malina iznimno je zahtjevna i uključuje postupke: prihvata, čišćenja, pranja,
ocjeđivanja, inspekcije, sušenja, kondicioniranja, usitnjavanja, vaganja, pakiranja i
skladištenja.
Cilj ovoga rada bio je utvrditi kvalitativne (fizikalno - kemijske) karakteristike plodova
prije i nakon termičkog procesa konvekcijskog sušenja, kao i utjecaj temperature sušenja na
kvalitetu finalnog proizvoda. Plodovi malina s početnim udjelom vode od 87,17 % osušeni su
u laboratorijskom sušioniku „INKO” ST 40 pri temperaturi od 40 °C i atmosferskom tlaku 1013
hPa do postizanja sadržaja vode od približno 15 %.
Iz dobivenih rezultata vidljivo je da tijekom proizvodnje suhog praha u finalnom
proizvodu došlo do smanjenja udjela vitamina C za 85,59 %, ukupnih fenola za 32,32 %,
flavonoida za 40,09 %, neflavonoida za 24,61 %, antocijana za 2,78 % i antioksidacijskog
kapaciteta za 18,98 %. Iz čega se može zaključiti da parametri sušenja značajno utječu na
sadržaj pojedinih bioaktivnih spojeva.

Abstract (english)

Recently, there has been an increasing demand for dry fruit powder on the market due
to its wide range of applications. The technology of dry powder production needs to be
adapted and shaped with the aim of maintaining the quality and nutritional characteristics of
the final product as well as possible. One of the thermal finishing procedures in the dry powder
production process is convection drying to equilibrium humidity. In addition to the above, the
technology of raspberry powder production is extremely demanding and includes the
following procedures: acceptance, cleaning, washing, draining, inspection, drying,
conditioning, shredding, weighing, packaging and storage.
The aim of this work was to determine the qualitative (physical-chemical)
characteristics of the fruits before and after the thermal process of convection drying, as well
as the influence of the drying temperature on the quality of the final product. Raspberry fruits
with an initial water content of 87,17 % were dried in a laboratory dryer "INKO" ST 40 at a
temperature of 40 °C and an atmospheric pressure of 1013 hPa until a water content of
approximately 15 % was reached.
From the obtained results it is evident that during the production of dry powder in the
final product there was a decrease in the proportion of vitamin C by 85.59 %, total phenols by
32,32 %, flavonoids by 40,09 %, non-flavonoids by 24,61 %, anthocyanins by 2,78 % and
antioxidant capacity by 18,98 %. From which it can be concluded that drying parameters
significantly affect the content of individual bioactive compounds.

• Keywords: Malina; Himbo top; sušenje; prah; nutritivni sastav
• Keywords (english): Raspberry; Himbo top; drying; powder; nutritional composition
• Language: croatian
• URN:NBN: urn:nbn:hr:204:189191
• 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: 2022-10-19 07:25:15