Utjecaj vlažnosti na čvrstoću duhanskog proizvoda

master's thesis

• Title (english): Influence of moisture on firmness of tobacco product
• Author: Maja Duduković
• Mentor: Zorislav Đaković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); Zagreb
• Defense date and country: 2005-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tehnologija izrade cigareta uključuje proces pripreme duhana, izrade cigareta i pakiranja. U svim fazame se vrši kontrola kvalitete duhanskog proizvoda. Kontrola kvalitete duhana uključuje organoleptičke, fizikalne, kemijske i degustacijske analize. Važan fizikalni parametar koji utječe na kvalitetu i pušačka svojstva duhana je vlaga duhana. Vlaga utječe i na čvrstoću duhanskog proizvoda. Rezultati su pokazali da sa porastom vlage pojedine blend mješavine denzitet te iste mješavine se smanjuje. Čvrstoća duhanskog proizvoda je u ovisnosti o denzitetu. Porastom denziteta rastu i vrijednosti za čvrstoću duhanskog proizvoda. Ipak vlaga nije mjerodavan pokazatelj denziteta, znači ni čvrstoće, što je vidljivo iz rezultata za mješavine Kol (vlaga – 12,97%) i Yo (vlaga – 12,85 %), a denzitet tih mješavina je za Kol (38,98 mm) i za Yo (36,36 mm). Uočeno je da denzitet i čvrstoća duhanskog proizvoda ne ovise samo o vlagi nego i o sastavu blend mješavine.

Abstract (english)

Technology of cigarette production involves process of preparing tobacco, making of cigarettes and packing. Quality control of tobacco product is performed in all phases. Quality control includes organoleptic, physical, chemical and tasting analysis. Important physical parameter which has influence on quality and smoking properties of tobacco is tobacco moisture. Moisture influences firmness of tobacco product. Results have shown that with increase in moisture of certain tobacco blend density of that blend is decreased. Firmness of tobacco product depends on density. With the rise of density firmness of tobacco product increases. Still, moisture is not relevant indicator of density, nor of firmness, as can be seen from the results for blend Kol (moisture – 12,97%) and Yo (moisture – 12,85 %), and density of that blend is for Kol (38,98 mm) and for Yo (36,36 mm). It is noticed that density and firmness of tobacco product don't depend only on moisture but on composition of blend as well.

• Keywords: blend; cigareta; duhanska sirovina; vlažnost
• Keywords (english): blend; cigarette; raw tobacco; moisture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:564747
• 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: 2017-09-13 07:48:02