Visoko temperaturna ekstruzija leguminoza

master's thesis

• Title (english): Cooking extrusion of grain legumes
• Author: Marko Schmitlechner
• Mentor: Duška Ćurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Cereal Chemistry and Technology); Zagreb
• Defense date and country: 2010-10-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ovaj rad imao je za zadatak ispitati potencijal korištenja leguminoza kao alternativu za korištenje u prehrani komercijalno uzgajanih riba. Testirane su 3 vrste leguminoza: grašak (Pisum Sativum), grah (Phaseolus sp.) i vučika (Lupinus sp.). rad uključuje preradu sirovina nakon sušenja, i uključuje: ljuštenje, odvajanje ljuske, mljevenje, i ekstruziju. Ekstruzijom je dobiven ekspandirani proizvod koji je odličan nosač za ostale neophodne sastojke hrane za ribe. Ekstruzija je obavljena na dva ekstrudera, manjem, laboratorijskih razmjera (proizvođač- Haake), i većem, razmjera pilot postrojenja (proizvođač Clextral). Testirana su 3 parametra ekstrudera: brzina vrtnje vijaka, temperature oplate ekstrudera, i količina dodane vode u procesu ekstruzije, i njihov utjecaj na konačni proizvod. Rezultati testiranja pokazuju da leguminoze pri visokoj brzini i visokoj temepraturi daju vrlo dobro ekspandiran proizvod, koji može služiti kao nosač u proizvodnji hrane za ribe, i kao alternativa ribljem brašnu,

Abstract (english)

Aim of this thesis was to investigate the potential of using grain legumes as an alternative for aquafeed for commercially grown fish. Three types of legumes were tested: peas (Pisum Sativum), beans (Phaseolus sp.), and lupine (Lupinus sp.). Thesis includes processing of the raw material after drying, which includes: dehulling, air-sifting, milling, and extrusion. Through extrusion of the material, an expanded product was obtained which could serve as an excellent carrier for other neccessary compounds of aquafeed. Extrusion was done on 2 different extruders: lab scale (type Haake), and pilot scale (type Clextral). 3 extruder parameters were tested: screw speed, temeperature of the extruder, and added water; and their influence on the final product was observed. Results of the testing show that grain legumes at high screw speed, and high temeprature give a well expanded product, which can be used as a carrier in fish feed, and as an alternative for fish flour.

• Keywords: leguminoze; ekstruzija; hrana za ribe; prerada sirovina; optimizacija
• Keywords (english): grain legumes; extrusion; fish feed; processing of raw material; optimization
• Language: croatian
• URN:NBN: urn:nbn:hr:159:256017
• 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: 2017-08-24 08:05:33