Elaborat tehničko – tehnološkog rješenja - pršutana

master's thesis

• Title (english): Technical-technological design of – dry cured ham manufacture
• Author: Katarina Krznar
• Mentor: Sandra Balbino (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: 2017-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Pršut je prehrambeni proizvod koji je dobro poznat diljem svijeta. Ipak, različite zemlje i područja imaju svoje stilove proizvodnje pršuta. Dalmatinski pršut je autohtoni proizvod zbog svoje karakteristične arome i okusa te ga štiti oznaka zemljopisnog podrijetla. Najvažnije faze u tehnološkom procesu proizvodnje pršuta jesu kontrola kvalitete, soljenje, prešanje, dimljenje i sušenje, zrenje te pakiranje gotovog proizvoda. Za transformaciju sirovog svinjskog buta u Dalmatinski pršut potrebno je 12 mjeseci. Na temelju projektnog zadatka odabrane su makrolokacija i mikrolokacija za izgradnju pogona i pratećih objekata za danu tehnologiju. Na osnovu zahtjeva proizvodnje određena je ukupna materijalna i energetska bilanca te potrebna radna snaga. Godišnji kapacitet proizvodnje iznosi 7000 pršuta.

Abstract (english)

Dry-cured ham is a traditional meat product which is well known all over the world. Dalmatian prosciutto is an indigenous product because of its characteristic aroma and flavour, and is protected with certificate of geographical origin. The most important phases of technological process of dry-cured ham manufacture are quality control, salting, pressing, smoking and drying, ripening and final product packaging. For the transformation of raw pork into Dalmatian dry-cured ham at least 12 months are needed. Based on the terms of reference were selected macrolocations and microlocations for plant and ancillary facilities for a given technology. Based on the project mission, gross material and energy balance and the necessary work force were determined. Annual production capacity is 7000 dry-cured hams.

• Keywords: pršutana; tehnološki projekt; dalmatinski pršut; suhomesnati proizvodi; meso
• Keywords (english): dry-cured ham manufacture; technological project; Dalmatian prosciutto; cured dried meats; meat
• Language: croatian
• URN:NBN: urn:nbn:hr:159:981404
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-09 14:08:06