prikaz prve stranice dokumenta Toplinska izolacija hladjače za skladištenje hrane
Access restricted to students and staff of home institution
master's thesis
Toplinska izolacija hladjače za skladištenje hrane
2007. urn:nbn:hr:159:237294
Šarić-Bušić, Ivanka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering

Cite this document

Šarić Bušić, I. (2007). Toplinska izolacija hladjače za skladištenje hrane (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:237294

Šarić Bušić, Ivanka. "Toplinska izolacija hladjače za skladištenje hrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:237294

Šarić Bušić, Ivanka. "Toplinska izolacija hladjače za skladištenje hrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:237294

Šarić Bušić, I. (2007). 'Toplinska izolacija hladjače za skladištenje hrane', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:237294

Šarić Bušić I. Toplinska izolacija hladjače za skladištenje hrane [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:237294

I. Šarić Bušić, "Toplinska izolacija hladjače za skladištenje hrane", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:237294

Please login to the repository to save this object to your list.
Metadata
TitleToplinska izolacija hladjače za skladištenje hrane
Title (english)Heat isolation of chilling chumber for food storage
AuthorIvanka Šarić-Bušić
MentorZorislav Đaković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
Zagreb
Defense date and country2007-12-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Izvedena je toplinska bilanca za hlađenje 1850 kg trešanja i 2420 kg bresaka, u rashladnoj komori, sa početne temperature 20°C na konačnih 0°C odnosno 2°C. Uzorci hlađenog voća imaju različitu održivost u rashladnim komorama. Na temperaturama od 0°C do 2°C uz prosječnu vlažnost od 90%, održivost trešanja je oko 14 dana, a bresaka od 14 do 42 dana. U toplinskom proračunu uzeti su u obzir svi procesni parametri i kvaliteta izolacije komore, koji utječu na ukupno toplinsko opterečenje.
Abstract (english)
The heat balance for chilling of 1850 kg cherrys and 2420 kg of peaches, from starting temperature of 20°C to finally 0°C or 2°C, in chilling chamber, was established. The samples of chilled fruits have different preservation capabilites in chilling chambers. At temperatures from 0°C to 2°C, with average relative humidity of 90%, duration of cherrys is about 2 weeks, and for peaches 2 to 4 weeks. In the heat balance calculation, all process parameters and quality of isolation, have been taken in to consideration.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:237294
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-09-06 07:11:40