Usporedba nutritivnog sastava zrna kukuruza primjenom različitih tretmana sušenja

master's thesis

• Title (english): Comparison of the nutritional composition of grain corn under different drying treatments
• Author: Filip Pucko
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Neven Voća (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: 2024-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Kukuruz je jedna od gospodarski najvažnijih poljoprivrednih kultura. Zbog svoje sposobnosti prilagodbe i razvoja mnogobrojnih varijacija raširena je u cijelom svijetu. Svi dijelovi kukuruza mogu se iskoristiti u industriji hrane za ljude i životinje te mnogim drugim gospodarskim granama. Sušenje je bitan dio proizvodnje kukuruza jer direktno utječe na klijavost kod sjemenskog kukuruza te kvalitetu i očuvanje hranjivih tvari zrna kukuruza namijenjenog za konzumaciju ili daljnju preradu. U ovom radu opisuje se sastav različitih hibrida/sorata kukuruza, odnosno novi hibridni kukuruz uspoređuje se sa starim sortama bijelog i crvenog kukuruza, pod utjecajem tretmana sušenja u fluidnom sloju u fluidnoj sušnici te podtlačnim sušenjem u vakuumskoj sušnici pri temperaturama od 70°C, 80°C i 90°C i tlaku od 500 mbara do vlažnosti zrna od 14%. Prije i nakon procesa sušenja provedene su analize nutritivnog sastava odnosno određen je udio vlage, škroba, proteina i masti u zrnu.

Abstract (english)

Corn (Zea mays) is one of the economically most important crops. Due to its ability to adapt and develop numerous variations, it is wide spread throughout the world. All parts of the corn plant can be used in the human and animal food industry and many other economic branches. The process of drying is an important part of corn production because it directly affects the germination of seed corn as well as the quality and the preservation of nutrients of corn intended for consumption or further processing. In this paper the composition of different hybrids/varieties of corn is described, that is, new hybrid corn is compared with old varieties of white and red corn, under the influence of fluid bed drying in a fluid bed dryer and vacuum drying in a vacuum dryer at temperatures of 70°C, 80°C and 90°C and a pressure of 500mb up to a grain moisture content of 14%. Before and after the drying treatment analyses were carried out, that is, the content of moisture, starch, protein and fat in the grain was determined.

• Keywords: kukuruz; sušenje u fluidnom sloju; vakuumsko sušenje; nutritivni sastav
• Keywords (english): corn; fluid bed drying; vacuum drying; nutritional composition
• Language: croatian
• URN:NBN: urn:nbn:hr:204:681214
• 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: 2024-10-28 07:24:40