Idejno tehnološki projekt pogona za proizvodnju zelenih i crnih stolnih maslina

master's thesis

• Title (english): Preliminary technological project of green and black table olives production plant
• Author: Karolina Žeželj
• Mentor: Sandra Neđeral (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Plant Design); Zagreb
• Defense date and country: 2010-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu opisana je tehnologija konzerviranja maslina s naglaskom na konzerviranje zelenih maslina – španjolskog tipa i crnih maslina – kalifornijskog tipa, te je ustanovljeno da se izborom kvalitetnog ploda i odgovarajućeg procesa konzerviranja može proizvesti vrlo kvalitetan proizvod spreman za tržište. Na osnovu suvremene tehnologije izrađen je idejni tehnološki projekt pogona za proizvodnju stolnih maslina. Konzerviranje zahtjeva stručno postavljen proces odgorčavanja i fermentacije plodova maslina, prilagođen fizikalno-kemijskim osobinama plodova različitih sorti i stupnjeva zrelosti. Na osnovi projektnog zadatka odabrane su makrolokacija i mikrolokacija za izgradnju glavnog proizvodnog objekta i pratećih objekata pogona za konzerviranje maslina u dva tipa proizvoda (zelene i crne). Zgrada pogona i prateći objekti projektirani su u svrhu tehnologije, odnosno da omoguće nesmetano i što efikasnije odvijanje proizvodnog procesa i prometa ljudi, vozila i materijala.

Abstract (english)

This work describes the technology of olives preservation with emphasis on production of green (Spanish type) and black (Californian type) table olives and determines that the selection of high quality olives and appropriate technology of preservation can produce top quality product ready for the market. Based on selected modern technology a preliminary project of table olives production facilities has been created. Canning of table olives requires professionally designed process of debittering and fermentation of olives, adjusted to the physicochemical properties of fruits of different varieties and maturity levels. On the basis of project assignment macrolocation and microlocation for the construction of the main production and auxiliary facilities were chosen. Facilities were designed with the purpose to serve the technology and to enable the smooth and efficient operation of the production process and transport of people, vehicles and materials.

• Keywords: stolne masline; konzerviranje; odgorčavanje; fermentacija; idejni tehnološki projekt
• Keywords (english): table olives; preservation; debittering; fermentation; preliminary project
• Language: croatian
• URN:NBN: urn:nbn:hr:159:590426
• 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: 2017-08-29 07:31:03