Procesni parametri pri proizvodnji vafel proizvoda

master's thesis

• Title (english): Process parameters in wafer production
• Author: Ivan Tokić
• Mentor: Zorislav Đaković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory of Thermodynamics); Zagreb
• Defense date and country: 2012-12-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vafel proizvod ubrajamo u skupinu konditorskih proizvoda, koji se grupiraju prema osnovnim sirovinama u četiri grupe: kakao proizvodi, bombonski proizvodi, snack proizvodi i brašneno konditorski proizvodi. Svrha ovog rada bila je izrada proračuna prijenosa topline pri hlađenju dviju vrsta vafel proizvoda (ravnih i udubljenih) pomoću izmjerenih parametara u samom tehnološkom procesu proizvodnje. Dobiveni rezultati pokazuju da se i kod jednih i drugih vafel proizvoda događaju vrlo slične temperaturne promjene, s time što se kod procesa hlađenja za udubljene vafle koriste niže temperature, dok se za ravne vafle koriste više temperature.

Abstract (english)

A wafer product falls into, a group of confectionery products. The confectionery producrs are classified in four groups according to raw materials used: Cocoa products, Sugar Confectionery, Snack Products, and Flour Confectionery. The aim of this thesis is to do calculations of heat transfer when two kinds of wafer products (the flat and concave-shaped ones) are cooled down, based on temperatures taken during the technological production process. The results obtained show that both the flat and the concave-shaped wafer products undergo the same temperature changes, and the only difference is that lower temperatures aneused whwn the concave-shaped wafers are cooled down, while for flat wafer sheets higher temperatures are used.

• Keywords: vafel list; vafel proizvod; proračun prijenosa topline; rashladni uređaji
• Keywords (english): wafer sheet; wafer product; calculation of heat transfer; cooling apparatus
• Language: croatian
• URN:NBN: urn:nbn:hr:159:274232
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-18 07:11:45