Tehničko-tehnološki projekt objekta za proizvodnju autohtonog dalmatinskog pršuta

master's thesis

• Title (english): Technical-technological project of plant for indigenous dalmatian prosciutto production
• Author: Silvija Cvitković
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2007-11-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog diplomskog rada bio je izraditi proces proizvodnje dalmatinskog pršuta kao autohtonog proizvoda iz Dalmatinske Zagore. Navedeni su principi odnosno proces proizvodnje pršuta koji uključuje postupak soljenja, odsoljavanja, dimljenja, sušenja i zrenja. Navedene su i usporedbe različitih ostalih vrsta pršuta kao što su istarski, španjolski, francuski i talijanski pršut kako bi se vidjele razlike u tehnološkom smislu a zbog nutritivne vrijednosti odnosno prehrambenog statusa takvog proizvoda. Zbog specifičnosti proizvodnje u ovom diplomskom radu izrađen je tehničko – tehnološki projekt proizvodnje autohtonog dalmatinskog pršuta.

Abstract (english)

The aim of this graduated paper was to construct process for Dalmatian prosciutto production as indigenous product from Dalmatian Zagora. There are specified principles indeed prosciutto production process which includes brining process, fumigation, desiccation and ripening. Also there is listed comparison between other various prosciutto brands such as Istrian, Spanish, French and Italian prosciutto as to show the difference in technological sense but because of the nutritional value or nutritional status that has such product. Regarding production specificity, technical – technological project for indigenous Dalmatian prosciutto production was made in this graduated paper.

• Keywords: dalmatinski pršut; dimljenje; soljenje; sušenje; zrenje
• Keywords (english): brine; Dalmatian prosciutto; desiccation; fumigation; ripening
• Language: croatian
• URN:NBN: urn:nbn:hr:159:578762
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-05 13:22:03