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undergraduate thesis
Maketa vakuumske sušare
2018. urn:nbn:hr:200:218236
Ambrinac, Filip
Josip Juraj Strossmayer University of Osijek
Faculty of Electrical Engineering, Computer Science and Information Technology Osijek
Department of Computer Engineering and Automation
Chair of Computer Engineering

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Ambrinac, F. (2018). Maketa vakuumske sušare (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:200:218236

Ambrinac, Filip. "Maketa vakuumske sušare." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Electrical Engineering, Computer Science and Information Technology Osijek, 2018. https://urn.nsk.hr/urn:nbn:hr:200:218236

Ambrinac, Filip. "Maketa vakuumske sušare." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Electrical Engineering, Computer Science and Information Technology Osijek, 2018. https://urn.nsk.hr/urn:nbn:hr:200:218236

Ambrinac, F. (2018). 'Maketa vakuumske sušare', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Electrical Engineering, Computer Science and Information Technology Osijek, accessed 16 May 2021, https://urn.nsk.hr/urn:nbn:hr:200:218236

Ambrinac F. Maketa vakuumske sušare [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Electrical Engineering, Computer Science and Information Technology Osijek; 2018 [cited 2021 May 16] Available at: https://urn.nsk.hr/urn:nbn:hr:200:218236

F. Ambrinac, "Maketa vakuumske sušare", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Electrical Engineering, Computer Science and Information Technology Osijek, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:200:218236

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Metadata
TitleMaketa vakuumske sušare
Title (english)Vacuum dryer model
AuthorFilip Ambrinac
MentorTomislav Keser (mentor)
Committee memberAlfonzo Baumgartner (predsjednik povjerenstva)
Committee memberTomislav Keser (član povjerenstva)
Committee memberTomislav Galba (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Electrical Engineering, Computer Science and Information Technology Osijek
(Department of Computer Engineering and Automation)
(Chair of Computer Engineering)
Osijek
Defense date and country2018-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Computing
Process Computing
Universal decimal classification
(UDC)
Abstract
Pri tehnološkoj obradi namirnica najčešće voća i povrća koriste se određeni fizikalni procesi, a između ostalih najčešći je sušenje, a točnije rečeno djelomično sušenje ili dehidracija, kako bi se namirnica što duže očuvala, tj. održala s konzumnim svojstvima i što izvornijeg oblika. Jedan on načina sušenja voća kojeg smo ovdje obradili je u vakuumskoj sušari. Vakuumska sušara u usporedbi sa atmosferskom sušarom ima određene prednosti koje se najviše očituju u manjem utrošku energije i kraćem vremenu sušenja pri jedinci mase [W/h/kg]. Iz navedenog proizlazi da zavisni troškovi obrade namirnice u velikoj mjeri otpadaju na pripremu za čuvanje i čuvanje namirnice koja je znatno povoljnija pri obradi namirnice sušenjem i to u vakuumskoj sušari. Ovako osušena namirnica lakše se održava na sobnim ili nešto nižim temperaturama u tamnim, hladnijim suhim skladištima i u vakuumiranim vrećicama, jer je znatno manje podložna oksidacijskim procesima, tj. truljenju. Ovim radom smo htjeli pokazati, a nadam se i uspjeli kako funkcionira vakuumska sušara u kojoj smo osušili nekoliko kriški svježe jabuke, do razine dehidrirane iste, koju je znatno lakše i jednostavnije sačuvati za duže vrijeme, a pri konzumaciji ju je moguće upotrijebiti u vrlo sličnim uvjetima kao i svježu jabuku.
Abstract (english)
When fruits and vegetables are technologically processed some kind of physical process is included. A physical process usually used is drying or more exactly partial drying and dehydration which helps to preserve food for longer period of time. In this thesis, vacuum fruit drying is elaborated in detail. Comparing vacuum drier with atmospheric one it is clearly visible that the vacuum one uses much less energy and it needs less time to dry the fruit. This brings the conclusion that food processing expenses are mostly caused by food storing preparation and storing alone. This costs alone are more affordable when a vacuum drier is used. Food dried with a vacuum drier is easier to store at room temperatures, lower temperatures in cold and dark warehouses and also in a vacuum bag because it is less susceptible to oxidation which causes rotting. This thesis is made for a purpose to show how vacuum drier should function. For example, few apple slices have been dried to a level of dehydration. Apple slices in that state are easier to store for a longer period of time, and a consummation can be conducted in same conditions as a fresh apple.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:200:218236
Study programmeTitle: Professional study programme of Electrical Engineering; specializations in: Power Engineering, Automation, Informatics
Course: Automation
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka elektrotehnike (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka elektrotehnike)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-04-15 09:12:39