Prijedlog tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka

master's thesis

• Title (english): Proposal for the technical-technological solution of the almond processing plant and the production of enriched almond beverage
• Author: Hanna Skendrović
• Mentor: Sandra Balbino (mentor)
• Committee member: Verica Dragović-Uzelac (predsjednik povjerenstva)
• Committee member: Maja Repajić (član povjerenstva)
• Committee member: Ivona Elez Garofulić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Plant Design); Zagreb
• Defense date and country: 2022-07-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U skladu s konstantnim promjenama prehrambenih trendova, industrija biljnih napitaka se značajno razvija iz godine u godinu. Bademi su orašasti plodovi uravnotežena sastava, a dodatak biljnih ekstrakata mirte, lovora i komorača povećava antioksidacijsku aktivnost i količinu ukupnih fenola u bademovom napitku. U sklopu ovog rada proveden je razvoj proizvoda kako bi se odredio optimalan sastav proizvedenog bademovog napitka. Cilj ovog rada je izrada prijedloga tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka te bademovog brašna. Tehnološki opis proizvodnje prikazan je tekstualno i pomoću blok-shema uz potrebne uređaje i tehnološku opremu. S obzirom na zahtjeve proizvodnje određena je lokacija za izgradnju glavnih i pratećih proizvodnih prostorija te neproizvodnih prostora. Izrađena je materijalna i energetska bilanca za dnevnu preradu u kojoj se proizvodi 6000 L obogaćenog bademovog napitka i 816 kg bademovog brašna.

Abstract (english)

In accordance with the constant changes in food trends, the plant-based beverage industry is developing significantly from year to year. Almonds are nuts with a balanced composition, and the addition of plant extracts of myrtle, laurel and fennel increases the antioxidant activity and the amount of total phenols in the almond drink. As part of this work, product development was carried out to determine the optimal composition of the produced almond drink. The aim of this work is to create a proposal for the technical-technological solution of the almond processing plant and the production of enriched almond drink and almond flour. The technological description of the production is presented textually and by means of a block diagram along with the necessary devices and technological equipment. With regard to production requirements, the location for the construction of the main and supporting production rooms and non-production areas has been determined. A material and energy balance were prepared for the daily processing in which 6000 L of enriched almond drink and 816 kg of almond flour are produced.

• Keywords: prijedlog tehničko-tehnološkog rješenja; bademov napitak; biljni ekstrakti; industrija napitaka
• Keywords (english): technological project; almond beverage; plant extracts; beverage industry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:420214
• 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: 2024-04-24 12:36:26