Elaborat tehničko-tehnološkog rješenja pogona za preradu čokolade

master's thesis

• Title (english): The technological design of chocolate processing plant
• Author: Martina Kerovec
• 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: 2016-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Posljednjih par godina povećao se trend proizvodnje i inovacija kvalitetnih čokoladnih proizvoda visoke nutritivne vrijednosti u konditorskoj industriji od strane proizvođača i potrošača. Ovim radom izrađen je elaborat tehničko - tehnološkog rješenja pogona za preradu čokolade te je opisan tehnološki postupak proizvodnje čokoladnih tabli i pralina. Dana su tehnološka rješenja za dvije proizvodne linije koje proizvedu dnevno 1300 kg čokoladnih tabli i pralina. S obzirom na zahtjeve proizvodnje... More određena je energetska i materijalna bilanca, potreban broj zaposlenika te makrolokacija i mikrolokacija za izgradnju glavnih i pratećih proizvodnih prostora i neproizvodnih prostora. Glavna zgrada je konstruirana na temelju građevinskih i arhitektonskih zahtjeva te zahtjeva struke, dok su ostali objekti na čestici raspoređeni tako da omoguće nesmetan promet ljudi, vozila i materijala. Less

Abstract (english)

In the last couple of years factory and innovations of quality chocolate products with high nutritional value in the confectionery industry from producer and consumer site is in uptrend. In this work is described study of technical solutions for chocolate processing plant, and as well the technological procedure of making chocolate plates and pralines. The work gives you technological solutions for two factory lines which are producing 1300 kg of chocolate plates and pralines on a daily... More basis. In consideration of production demand the energy and material balance. Sheet has been given, as well the number of employees and micro/macro location for building the production and non-production modules and other supporting spaces. The main building has been constructed on building and architectonic basis and on professional demand, while other objects on the parcel are situated so that they allow unobstructed movement of people, vehicles and materials. Less

• Keywords: konditorska industrija; elaborat tehničko- tehnološkog rješenja; čokoladne table; praline; čokolada
• Keywords (english): confectionery industry; technological project; chocolate table; praline; chocolate
• Language: croatian
• URN:NBN: urn:nbn:hr:159:909926
• 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: 2017-04-26 08:48:54