Elaborat tehničko-tehnološkog rješenja - pogon za proizvodnju svježe tjestenine

master's thesis

• Title (english): Technical - technological design of - fresh pasta manufacture
• Author: Andrea Požgaj
• 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: 2019-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tjestenina je danas neizostavni prehrambeni proizvod zbog pristupačne cijene, jednostavnosti pripreme i dobrih nutritivnih svojstava te je cilj ovog rada bio projektirati pogon za proizvodnju svježe tjestenine. Osnovne sirovine za proizvodnju svježe tjestenine su krupica durum pšenice i voda te se razlikuje nekoliko glavnih koraka tehnološkog procesa proizvodnje a to su: odabir sirovina, doziranje sirovina, miješanje, ekstruzija, oblikovanje, pasterizacija, hlađenje i pakiranje. Asortiman... More proizvoda čine tortelloni i ravioli s 4 vrste punjenja (ovčji sir, špinat, blitva, pršut) te listovi za lazanje i rezanci. Dnevno se proizvede 2000 kg gotovog proizvoda, a godišnje 500 tona. Na temelju izrađenog tehničko- tehnološkog rješenja odabrane su makrolokacija i mikrolokacija za izgradnju pogona te je na osnovu zahtjeva proizvodnje određena ukupna materijalna i energetska bilanca i potrebna radna snaga. Less

Abstract (english)

Today, pasta is indispensable food product because of its affordable price, ease of preparation and good nutritional properties so the aim of this paper is to design facility for the production of fresh pasta. The basic raw material for the production of fresh pasta are durum wheat and water and there are several major steps in the technological process which are: raw material selection, raw material dosing, mixing, extrusion, molding, pasteurization, cooling and packaging. The product... More range consists of tortellini and ravioli with 4 types of filling (sheep cheese, spinach, mangel,prosciutto), lasagna sheets and noodles. 2000 kg of finished product is produced daily with an annual production capacity of 500 tonnes. Based on the terms of reference were selected macrolocations and microlocations for plant. Based on the project mission, gross material and energy balance and the necessary work force were determined. Less

• Keywords: svježa tjestenina; durum pšenica; tehnološki projekt; pogon
• Keywords (english): fresh pasta; wheat; technological project; plant
• Language: croatian
• URN:NBN: urn:nbn:hr:159:713088
• 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: 2019-12-13 12:09:26