- Type of paper
: Book
Title: Mathematic for Technological Studies
- Authors:
- Strunje, Mate
- Bradić, Tomislav
- Roki, Rajko (41446)
- Pečanić, J.
Publisher: Multigraf d.o.o.
Number of pages: 365
Number of references: 18
Language: hrvatski
- Type of paper
: Paper in book
Title: Results of Investigations of Fruit and Vegetables Drying
in Fluidized Bed
- Authors:
- Bobić, Zoran (84992)
- Đaković, Zorislav (82025)
- Editors
- Topić, M.
Publisher: 0
Year: 1991
Pages: from 6 to 11
Number of references: 9
Language: hrvatski
Summary: Investigations of fruit and vegetables drying in fluidized
bedwere made,in order to find the particular way of drying the
foodproducts, especially fruit and vegetables.
Above mentioned studies were concetrated on aerodynamiccharacteristics of
bed, time and rate of drying.
Keywords: drying, fluidized bed, aerodynamic characterists, time of drying, rate of drying, fruit, vegetables
- Type of paper
: Paper in book
Title: The Trends in Drying Technology
- Authors:
- Topić, M.
- Martinek, Mirjana (29142)
- Editors
- Topić, M.
Publisher: 0
Year: 1991
Pages: from 12 to 16
Number of references: 10
Language: hrvatski
Summary: This paper reviews the recent advances and general trends
indrying technologies of industrial interest.In general the trendsin drying
technology will continue to bi in the direction of: :Higher energy
efficiency; enhanced drying rate; better controlfor enhanced quality and
optimal capacity; improved productquality;reduced environmental emissions;
safer operation byelimination of fire and explosion hazards; flexible
systems whichcan be used for drying of several different products at
varyingproduction rates; multi-processing capabilities;development of
"desinger dryers" to impact special physical caracteristics toproducts
development of dryers employing multiple heat sources
which can be tailored to meer requirement of specific productsand
development of drying which avoid unnecessery producthandling by combining
operation.
Keywords: drying,higher energy efficiency,enhanced drying rate,flexible systems, development of dryers
- Type of paper
: Paper in book
Title: Fundamentals of Energy Balance in Food Product Drying
- Authors:
- Krišković, Dubravka (23551)
- Horvat, Dražen (110072)
- Editors
- Topić, M.
Publisher: 0
Year: 1991
Pages: from 17 to 21
Number of references: 6
Language: hrvatski
Summary: In this paper energy balance in food product drying
waspresented. In applying the energy balance it is necessary torecognize
that in the course of the process the system maytransform energy from one
form to another. The equation uponwhich the energy balance is founded is:
the total energy enteringthe system = the total energy leaving the system.
Energy balancewas studied taking into account only that phase of drying
whereone observe drying in the hot air which has only rough humidity
and not a hygroscopic one, e.g. free surface drying of foodproduct with the
hot air.
Keywords: drying, energy balance, food products
- Type of paper
: Paper in book
Title: Measuring and Choice of Measuring Devices in Food
Products Drying
- Authors:
- Futač, Dragutin (64736)
- Bauman, Ingrid (130254)
- Editors
- Topić, M.
Publisher: 0
Year: 1991
Pages: from 22 to 28
Number of references: 11
Language: hrvatski
Summary: As during this recognized process the product should be
dried tokeep its nutritious values in as much possible degree.There
alsoshould be kept abiliti to rehydratate, its shapes colour
andorganoleptic characteristics.Energy expenditure should optimalizeduring
drying as minimalize drying costs with maximumefficiency.The achieve these
requests we should monitor andmeasure pertinent values of: temperature,
moisture, the flow ofdrying media, mass of dried good and wet by products
during andafter the process.Exact results are must for these measuring
tomonitor and regulate drying process in selected drying plant.
Method choice and selection of measuring pertinent data are goalof this
paper, to optimalize regulation in drying process.
Keywords: drying, measuring, measuring devices, temparature, moisture
- Type of paper
: Paper in book
Title: The Analysis of Experimental Data
- Authors:
- Popadić, Mirna (50595)
- Editors
- Topić, M.
Publisher: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Year: 1991
Pages: from 29 to 30
Number of references: 2
Language: hrvatski
Keywords: mathematics,planning experiment, analysis of experimental data
- Type of paper
: Paper in book
Title:
- Authors:
- Grabarić, B.S.
- Editors
- Topić, M.
Publisher: 0
Year: 1991
Pages: from 4 to 5
Number of references: 9
Language: hrvatski
- Type of paper
: Paper in book
Title: Food Extrusion Technology
- Authors:
- Topić, M.
- Martinek, Mirjana (29142)
- Editors
- Topić, M.
- Goldoni, Luka (13763)
Publisher: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Year: 1992
Pages: from 41 to 48
Number of references: 13
Language: hrvatski
Summary: The extrusion - cooking technology, according its
application infood production are an important branch of the food
technology.Between various ways of extruders classification, the
mostimportant i.t.,according to its physical parameters . and theeffect on
the chemical, structural and nutritionalcharacteristics. From this point o
view, are presented the effectof extrusion parameters on the wheat milling
products.
Keywords: extrusion, classification, wheat milling products
- Type of paper
: Paper in book
Title: Extruded Eheat Flour as Additive in Breadmaking
- Authors:
- Martinek, Mirjana (29142)
- Topić, M.
- Editors
- Topić, M.
- Goldoni, Luka (13763)
Publisher: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Year: 1992
Pages: from 49 to 58
Number of references: 10
Language: hrvatski
Summary: Using extruded wheat flour as the additive in breadmaking,
isonly one limitless possibility cereals extruded products. Theresults are
depending of standard flour quality and their changesduring extrusion
processing. Examination of the results of usingextruded wheat flour,as the
additive in conventional breadmaking,in various quantites, science drastic
influence on thetechnological parameters of flour and the quality of the
finalproducts, are presented in this paper.
Keywords: extrusion,wheat flour, additive, breadmaking
Other:
- Type of paper
: Paper in book
Title: System Analytical Model for the Extrusion of Starches
- Authors:
- Popadić, Mirna (50595)
- Ćurić, Duška (20634)
- Topić, M.
- Editors
- Topić, M.
- Goldoni, Luka (13763)
Publisher: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Year: 1992
Pages: from 59 to 64
Number of references: 4
Language: hrvatski
Summary: Analytical model of starch extrusion was defined with use
ofcorotating twin-screw extrusion cooker.For estimating the abovementioned
model the results of wheat starches extrusion has beenused.Mathematical
modelling of the process provides betteroptimization of technologycal
process as well as process ofextrsion.
Keywords: extrusion,analytical model,starch
- Type of paper
: Paper in book
Title: Determination of Mechanical Properties of Extruded
Products
- Authors:
- Bauman, Ingrid (130254)
- Topić, M.
- Editors
- Topić, M.
- Goldoni, Luka (13763)
Publisher: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Year: 1992
Pages: from 65 to 71
Number of references: 5
Language: hrvatski
Summary: For the industrial purposes, when coctail preceles and
similarproducts are produced structural and texture information of aproduct
are very important. There are test maps that helpdetermine bottom lines for
acceptable structure andtexture.Pratical problem is to translate quality
values inmeasurable mechanical and physical properties like relativeimpact
strength brittleness or toughness of specimens within thelimitation
inherent in test conditions
Keywords: extruded product, mechanical properties,impact resistance testing machine,mechanical strenght
- Type of paper
: Paper in book
Title: Energy Bilance in Food Product Extrusion
- Authors:
- Krišković, Dubravka (23551)
- Horvat, Dražen (110072)
- Editors
- Topić, M.
- Goldoni, Luka (13763)
Publisher: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Year: 1992
Pages: from 72 to 76
Number of references: 3
Language: hrvatski
Summary: In this paper energy bilance in food product extrusion
waspresented by input of mechanical energy used to turn the screw,heat
transfer through jackets and latent heat in the form ofsteam injected into
the ingredients in the preconditioner.
Keywords: extrusion,energy bilance, mechanical energy, screw, preconditioner
- Type of paper
: Paper in book
Title: Extrusion Cooking and Enzymatic Conversion of Starch
- Authors:
- Ćurić, Duška (20634)
- Karlović, Damir (20305)
- Goldoni, Luka (13763)
- Editors
- Topić, M.
- Goldoni, Luka (13763)
Publisher: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Year: 1992
Pages: from 77 to 82
Number of references: 16
Language: hrvatski
Summary: This paper describes the application of the
self-cleaningcorotaring twin-screw extrusion cooker for the direct
andindirect bioconversions starch based materials.
Headings under discussion are:inactivation of enzymes, starchgelatinization
and liquefaction, production of maltodextrine,glucose and maltose syrups.
Keywords: extrusion cooking,enzymatic conversion of starch, gelatinization, liquefaction,maltodextrine, syrups
- Type of paper
: Paper in book
Title: Particle size analysis of extrusion components
- Authors:
- Bauman, Ingrid (130254)
- Futač, Dragutin (64736)
- Editors
- Topić, M.
- Goldoni, Luka (13763)
Year: 1992
Pages: from 83 to 88
Number of references: 6
Language: hrvatski
Keywords: extrusion, particle size analysis,mixture
- Type of paper
: Paper in book
Title: Definition of Basic Parameters in the Process of Extrusion
- Authors:
- Horvat, Dražen (110072)
- Popadić, Mirna (50595)
- Đaković, Zorislav (82025)
- Bobić, Zoran (84992)
- Editors
- Topić, M.
- Goldoni, Luka (13763)
Publisher: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Year: 1992
Pages: from 89 to 95
Number of references: 5
Language: hrvatski
Summary: Extrusion conditions should be carried out by determination
ofprocess parameters (screw speed,flow troughput,barreltemperature,
geometry and size of die) and system parameters(energy input, extrusion
temperature and pressure,moisture,residence time).
The measurement of temperature,pressure, viscosity and residencetimes of
food mixes within different zones of an operatingextruder is used.
The extrusion cooking of directly expanded finished foodproducts, has led
to a considerable increase in the number ofsuch products. The products
qualities can be categorizedaccording to crispness,texture and taste.
Keywords: extrusion, process parametars (screw speed,flow troughput, barrel temeprature,geometry and size of die), feed parameters,residence time,crispness of product,texture of product ,taste of product
- Type of paper
: Paper in book
Title: Determination of Physical and Chemical Property of Starch
and Starch Extrusion Products
- Authors:
- Goldoni, Luka (13763)
- Ćurić, Duška (20634)
- Karlović, Damir (20305)
- Editors
- Topić, M.
- Goldoni, Luka (13763)
Publisher: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Year: 1992
Pages: from 96 to 102
Number of references: 51
Language: hrvatski
Summary: The charasteristics of starch and starch extrusion products
arecontained in their physical and chemical properties, arising fromtheir
structure and composition.There is aseties of analyticmethods standardized
today and the properties of each product canbe determined with satisfactory
precision.
In this paper the basic properties and the methods ofdetermination of
individual characteristics of natural andmodified starch,as well as of
starch hydrolysis products gainedby extrusion (maltodextrin and glucose
syrups) are disclosed.
Keywords: extrusion,physical property, chemical property, starch, starch products
- Type of paper
: Paper in book
Title: Present Status and Trends in Food Process Engineering
- Authors:
- Bauman, Egon (2645)
- 0,
- Krišković, Dubravka (23551)
- Editors
- Karlović, Damir (20305)
- Krišković, Dubravka (23551)
- Štrucelj, Dubravka (48402)
- Topić, M.
Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb, EFAPTEM
Year: 1992
Pages: from 1 to 12
Number of references: 18
Language: engleski
Summary: Advancement of process engineering in general, and
partyculary offood processing, has enabled introduction of highly automated
andproductive lines in most food industry technologies.This isachieved by
constant monitoring and application of results offundamental sciences and
rapid progress of techniques andtechnologogies in fields such as
micro-electronics, computerscience, production and application of new
materials andbiotechnology.
One of the relevant characteristicts of future development ofprocesses and
processing equipment used in food industry is thedevelopment of such
processes which will enable design andconstruction of flexible plants and
machines assemblies. The newconcept is based on processes adaptable to quck
changes inproduction programs and a wide variety of products.
Keywords: food process engineering, development, process, operation, future
Other: prvi autor Lovrić T.
- Type of paper
: Paper in book
Title: Progress in food Rheology
- Authors:
- Grabarić, B.S.
- Editors
- Karlović, Damir (20305)
- Štrucelj, Dubravka (48402)
- Topić, M.
- Krišković, Dubravka (23551)
Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb, EFAPTEM
Year: 1992
Pages: from 13 to 28
Number of references: 50
Language: engleski
Summary: The definition of which properties of food would be
physical issome what arbitrary and has changed over the years, but one
ofthe more widely accepted lists comprises the following groups:
* mechanical and rheological properties
* thermophysical properties
* diffusional and related properties
* electrical and optical properties.
The need for reliable information on physical properties of food,whether it
be quantitative data or guidance on reliablemeasurements have become a
prerequisite to progress in almost anysector of food science, food
technology and food engineering.Thespecial ettention must be attached just
to the rheologicalproperties of food, which are the subject of
investigations of arelatively new part of science-rheology.
Keywords: rheology, progress, food, instruments for viscosity measuring
- Type of paper
: Paper in book
Title: Heat Transfer in Food Engineering
- Authors:
- Topić, M.
- Editors
- Karlović, Damir (20305)
- Krišković, Dubravka (23551)
- Štrucelj, Dubravka (48402)
- Topić, M.
Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb, EFAPTEM
Year: 1992
Pages: from 29 to 36
Number of references: 5
Language: engleski
Summary: Many industrial process involve fluids or fluid mixtures
and heattransfer. Fluids or fluid mixtures behave in variouscomplex ways
and in consequence specialised sets of operating anddesign rules have been
developed. One particular group of fluidsof interest is that in which the
effective viscosity varies withshear rate the so-called non-Newtonian
fluids are encountered inthe food processing industries.
This article will describe some cases heat transfer innon-Newtonian fluids.
Keywords: heat transfer, non-Newtonian fluids, forced convection
- Type of paper
: Paper in book
Title: Progress in Food Extrusion
- Authors:
- Karlović, Damir (20305)
- Editors
- Karlović, Damir (20305)
- Krišković, Dubravka (23551)
- Štrucelj, Dubravka (48402)
- Topić, M.
Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb, EFAPTEM
Year: 1992
Pages: from 141 to 156
Number of references: 4
Language: engleski
Summary: The extruder has been used as a tool for over thirty years
in theproduction of plastic materials.More than twenty years ago,research
began into its possible application in the foodindustry.Since its first
application in 1959 by the U.S. firmWenger Manufacturing with its "Jerry
built" prototype, there hasbeen a powerful development of the extrusion
process from thepoint of view of its application in the food industry
Moving on from the single screw extruder, there are todaymanufacturers of
constantly newer and improved types andconstructions, which differ in the
shapes of the housing, thescrew rotation manner and the geometry of the
screw.The mosthighly developed today is considered to be the
self-cleaningconical screw.The development of these machines has led to
theintroduction of heated housings that allow for HT/St combinedextrusion
and cooking.
Keywords: extrusion,classification,extrusion of sugar, HT/ST
- Type of paper
: Paper in book
Title: Advances in Food Extrusion Equipment
- Authors:
- Topić, M.
- Editors
- Karlović, Damir (20305)
- Krišković, Dubravka (23551)
- Štrucelj, Dubravka (48402)
- Topić, M.
Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb, EFAPTEM
Year: 1992
Pages: from 157 to 159
Number of references: 3
Language: engleski
Summary: Thre point must be considered in evaluating this machinery
andfood production processes:
* shortcomings of the single screw cooking extruder, which hashad over 30
years of success;
* improvements offered by the twin screw extruder;
* cost of these improvements.
Space here does not permit all the weaknesses, strrngths, andcosts be
examined.
Cooking extruders can by classified thermodynamically, or bypressure
development, or by shear intensity.
Keywords: extrusion, machinery, classification
- Type of paper
: Paper in book
Title: Drying
- Authors:
- Topić, M.
- Editors
- Šeruga, Bernarda (74004)
Publisher: Leksikografski zavod "Miroslav Krleža"
ISBN: 86-7053-026-0
Year: 1992
Pages: from 451 to 461
Number of references: 5
Language: hrvatski
Summary: Moisr air,enthalpy,humidity diagram.Phychrometric
constructionfor bulk-air humidity on enthalpy-humidity diagram. State
changesin moist air.Moisture in solids.Process of drying.Determinationof
drying time and rate.Dryers.
Keywords: drying,moist,enthalpy,air,drying time and rate,dryers
- Type of paper
: Paper in book
Title: Faculty of Food Technology and Biotechnology
- Authors:
- Tripalo, Branko (50483)
- Editors
- Preml, T.
Publisher: Sveučilište u Zagrebu
Year: 1994
Pages: from 518 to 558
Language: hrvatski
- Type of paper
: Paper in journal
Title: The Models of Calculation of Energy Requirement for
Extrusion
- Authors:
- Šeruga, Bernarda (74004)
- Krišković, Dubravka (23551)
Journal: Znan.prak.poljopr.tehnol.
Number: 3
ISSN: 0352-1346
Volume: 22
Year: 1992
Pages: from 491 to 504
Number of references: 5
Language: hrvatski
Summary: Two models of calculation of energy requirement for
extrusionprocess were constructed.
The first model was made for particular sections of extruder,i.e. for feed,
mix-melt and press-out sections.The temperatureand pressure profiles are
valid for non-Newtonian, non-isothermalviscosity model, steade state
behaviour and laminar flow regimeof viscous melt.This model was constructed
across an increase ofthe material temperature.
The second, simplifield model, was constructed across processvalues
(temeprature and pressure), heat properties of material(specific heat
capacity and melt heat) and heat loss in extruder.
Keywords: extrusion,energy,calculation
- Type of paper
: Paper in journal
Title: Presentation of Physical Quantities in Chemistry and
Biochemistry
- Authors:
- Topić, M.
- Grabarić, B.S.
Journal: Znan,prak.poljopr.tehnol.
Number: 1
ISSN: 352 -9193
Volume: 31
Year: 1993
Pages: from 19 to 33
Number of references: 24
Language: engleski
Summary: The IUPAC recommendation on presenting the experimental
resultsin the field of chemistry and biochemistry are given. The mostofen
encountered errors in the manuscripts, as well as, thosewriten in some
books, are outlined.
Keywords: physical quantities, units, IUPAC, chemistry, biochemistry
- Type of paper
: Paper in journal
Title: Presentation of Physical Quantities in Chemistry and
Biochemistry
- Authors:
- Grabarić, B.S.
- Tripalo, Branko (50483)
Journal: Prehrambeno-tehnol.biotehnol.rev.
Number: 1
ISSN: 352-9193
Year: 1993
Pages: from 19 to 33
Number of references: 24
Language: hrvatski
Summary: The IUPAC recommendation on presenting the experimental
results in the field of chemistry and biochemistry are given. The most
often encountered errors in the manuscripts, as well as, those writen in
some books, are outlined.
Keywords: physical quantities, chemistry, biochemistry
- Type of paper
: Paper in journal
Title:
- Authors:
- Karlović, Damir (20305)
- Rož, Stevan
Journal: CROS
Number: 1
Volume: 1
Year: 1995
Pages: from 5 to 10
Language: hrvatski
Keywords: sugar-beet, sugar, production
- Type of paper
: Paper in journal
Title:
- Authors:
- Karlović, Damir (20305)
- Debelec, V.
Journal: CROS
Number: 1
Volume: 1
Year: 1995
Pages: from 10 to 14
Language: hrvatski
Summary: In this work are given practical expiriences in factory
preparation for white sugar producing from sugar cane raw sugar.
Keywords: sugar cane, sugar producing
- Type of paper
: Paper in journal
Title: Processing and Storage Effects on the Quality of
Dehydrated Apples
- Authors:
- Hegedušić, Vesna
- Herceg, Zoran
- Rexhepi, Abdyl
Journal: Acta Alimentaria
ISSN: 139 -3006
Volume: 24
Year: 1995
Number of references: 14
Language: engleski
Summary: In this work, the infulence of shape (slices, sticks) and
pretreatment of apples on the quality of dehydrated apples was
investigated. During processing, chemical composition, bulk density and
organoleptic properties were studied.
Keywords: osmodehidratation, apple, chemical composition, storage, organoleptic properties
- Type of paper
: Paper in journal
Title:
- Authors:
- Karlović, Damir (20305)
- Klinčić, N.
- Ćurić, Duška (20634)
Journal: Podravka
Number: 7
Volume: 2
Year: 1990
Pages: from 175 to 178
Language: hrvatski
- Type of paper
: Paper in journal
Title:
- Authors:
- Goldoni, Luka (13763)
- Karlović, Damir (20305)
- Ćurić, Duška (20634)
Journal: Prehrambena industrija i biotehnologija
Year: 1990
Pages: from 237 to 253
Language: hrvatski
- Type of paper
: Paper in journal
Title:
- Authors:
- Ćurić, Duška (20634)
- Goldoni, Luka (13763)
- Karlović, Damir (20305)
Journal: Prehrambena industrija i biotehnologija
Year: 1990
Pages: from 220 to 236
Language: hrvatski
- Type of paper
: Paper in proceedings
Title: Kinetic models in extrusion technology
- Authors:
- Horvat, Dražen (110072)
- Topić, M.
- Bobić, Zoran (84992)
- Editors
- Benčić, Zvonko
Proceedings title: Zbornik radova modeli neizotermnih procesa,Hrvatskog društva za sustave
Language: hrvatski
Place: Zagreb
Year: 1993
ISBN/ISSN: 953-6065-02-9
Pages: from 56 to 62
Meeting: 2. kolokvij-Modeli neizotermnih procesa
Held: from 12/11/92 to 12/11/92
Summary: Kinetics model for cooking extrusion presented in this
paper showthat only one model able represent almost complete
extrusiontechnology doesn"t exist , because it is impossible to define
allinteractions between different materials during one extrusionprocess.
Tere are many reasons why it is impossible among which we canmentioned
some:
-difference in physico-chemical properties of materials takeninto extrusion
process such as granulometric proparty, viscosity,etc.,
-type of extruder used in the process,
-screw geometry of the extruder, and etc.
Kinetics models we mentioned in this paper can be used by itselfor in
intercombinations by themselves in order to explainkinetics relationship
better in the course of extrusion.
To increase efficiency of kinetics model, it has been simplifiedas much as
it can using a certain kinetics constants andsupposing the linear
correlation between parameters.
Keywords: extrusion,physico-chemical properties, kineticals model
- Type of paper
: Paper in proceedings
Title: The Models of Energy Balance for Extruder
- Authors:
- Šeruga, Bernarda (74004)
- Krišković, Dubravka (23551)
- Editors
- Benčić, Zvonko
Proceedings title: Zbornik radova modeli neizotermnih procesa, Hrvatskog društva za sustave
Language: hrvatski
Place: Zagreb
Year: 1994
ISBN/ISSN: 953-6065-02-9
Pages: from 115 to 122
Meeting: 2. kolokvij-Modeli neizotermnih procesa
Held: from 12/11/94 to 12/11/94
Summary: Two models of energy balance for extrusion process
wereconstructed.first model was made for particular sections inextruder,
i.e. for feed,mix-melt and press-out section.Thetemperature and pressure
profil is valid fornon-Newtonian,non-isothermal viscosity model,steade
statebehaviour and laminar flow regime of viscous melt.This model
wasconstrusted across a increase of the material temperature.
Second,simplified model, was constructed across a process
values(temperature and pressure), heat properties of material (specificheat
capacity and melt heat) and heat loss in extruder.
Keywords: ekstrusion,model,energy,extruder
- Type of paper
: Paper in proceedings
Title: Heat Transfer Model During Freezing and Thawing of Surimi
- Authors:
- Futač, Dragutin (64736)
- Editors
- Benčić, Zvonko
Proceedings title: Zbornik radova modeli neizitermnih procesa,Hrvatsjog društva za sustave
Language: hrvatski
Place: Zagreb
Year: 1994
ISBN/ISSN: 953-6065-02-9
Pages: from 92 to 98
Meeting: 2. kolokvij-Modeli neizotermnih procesa
Held: from 12/11/94 to 12/11/94
Summary: Some food, final or semifinal products like surimi,
requirecooling and/or freezing for preservation of quality, depending
ontype of storage being used and duration. Surimi debined,minced and washed
fish meat with additives. This is semi product which is used for production
of different final productions likefishburger, crab analogous, and others
alike. Surimi itself andderived products are stored in frozed state.In this
work is givena short review of technology for production of surimi, and
isinvestigated dynamics of heat transfer during freezing andthawing.
Investigations were conducted with white and dark fish meat, which differ
significantly in their characteristics.Measured were temeperatures in a
container in a form of acylinder filled with surimi during immersion in sub
cooledliquids during thawing in air tunnel at different air velocities.A
model of dynamics of heat transfer is proposed for freezing andthawing, and
this work will continue with development of acomputer for estimation of
thermophysical parameters.
Keywords: heat transfer, model, freezing, thawing, surimi
- Type of paper
: Paper in proceedings
Title: The Effects of Different Geometrical Factors on Fluidized
Bed
- Authors:
- Bobić, Zoran (84992)
- Topić, M.
- Horvat, Dražen (110072)
- Đaković, Zorislav (82025)
Proceedings title: 6th Mediterranean Congress on Chemical Engineering, Expoquimia 93
Language: engleski
Place: Barcelona, Španija
Year: 1993
Pages: from 121 to 122
Meeting: 6th Mediterrenean Congress on Chemical Engienering
Held: from 10/18/93 to 10/20/93
Summary: For better undrestanding of this experiments, it is
necessary toknow all the aerodynamical characteristics of the fluidized
bed.
In this aim various experiments with different samples anddifferent bed
heights were made. Columns of various dimensionswith different distributor
grids were used which resulted in alarge number of data.
Keywords: fluidized bed, column, bed height, distributor, pressure, velocity
- Type of paper
: Paper in proceedings
Title: Static Mixing in the Food Industry
- Authors:
- Bauman, Ingrid (130254)
Proceedings title: 6th Mediterranean Congress on Chemical Engineering, Expoquimia 93
Language: engleski
Place: Barcelona, Španija
Year: 1993
Pages: from 123 to 124
Meeting: 6th Mediterrenean Congress on Chemical Engienering
Held: from 10/18/93 to 10/20/93
Summary: Static mixers, referred to as monionless mixers, are in
linemixing devices which consists of mixing elements inserted in alength of
pipe. Recently they have put in use for powders,especially in food and
phermaceutical industry. The benefit ofthe mixing device is in its build,
there are nomoving parts, theydo not need a lot of room and it is easy to
mix with minimalenergy cost.
In this article, the results for static mixing of heterogeneousmaterials
with respect to model and real powders of differentparticle size, velocity
and shape are represented. Mixing smallparticles that have a free flow in
static mixers gives veryhomogeneous mixture, because the powder flows
consistently andparticles itself have a great individual mobility.
Modelmaterials have advantages over real systems because the physicaland
chemical characteristicsof individual particles do not play asighificant
role. for some materials the inside parts of staticmixers should be changed
to obtain better results. Dimensions ofused devices were very small
therefore for some materials thebigger device will be required.
Keywords: solid-solid blending, static mixing
- Type of paper
: Paper in proceedings
Title:
- Authors:
- Krišković, Dubravka (23551)
- Šeruga, Bernarda (74004)
Proceedings title: Ekološko i energetsko gospodarenje otpadom
Language: hrvatski
Place: Stubičke Toplice, Hrvatska
Year: 1993
Pages: from 102 to 104
Meeting: Ekološko i energetsko gospodarenje otpadom
Held: from 06/23/93 to 06/25/93
- Type of paper
: Paper in proceedings
Title:
- Authors:
- Šeruga, Bernarda (74004)
Proceedings title: II. zbornik ekoloških radova
Language: hrvatski
Place: Osijek
Year: 1994
Pages: from 45 to 61
- Type of paper
: Paper in proceedings
Title:
- Authors:
- Ćurić, Duška (20634)
- Karlović, Damir (20305)
- Goldoni, Luka (13763)
Proceedings title: XXX. simpozij za mljekarsku industriju
Language: hrvatski
Place: Zagreb
Year: 1992
Meeting: XXX. simpozij za mljekarsku industriju
Held: from 12/08/92 to 12/09/92
- Type of paper
: Paper in proceedings
Title:
- Authors:
- Goldoni, Luka (13763)
- Karlović, Damir (20305)
- Ćurić, Duška (20634)
Proceedings title: XXX. simpozij za mljekarsku industriju
Language: hrvatski
Place: Zagreb
Year: 1992
Meeting: XXX. simpozij za mljekarsku industriju
Held: from 12/08/92 to 12/09/92
- Type of paper
: Paper in proceedings
Title: Phisico-chemical Characteristics of Freezed-dried
Tomato-whey Drinks
- Authors:
- Hegedušić, Vesna
- Vranić, Jasmina
- Maloku, Tahir
- Bobić, Zoran (84992)
Proceedings title: XXXI. Hrvatski simpozij mljekarskih stručnjaka
Language: hrvatski
Place: Opatija
Year: 1994
Pages: from 23
Meeting: XXXI. hrvatski simpozij mljekarskih stručnjaka
Held: from 02/16/94 to 02/18/94
Keywords: Whey, freeze-drying, phisical properties
- Type of paper
: Summary in proceedings
Title: Mathematical Models for Biopolymers Extrusion
- Authors:
- Horvat, Dražen (110072)
- Topić, M.
- Bobić, Zoran (84992)
- Ćurić, Duška (20634)
Proceedings title: SIXTH EUROPEAN CONGRESS ON BIOTECHNOLOGY
Language: engleski
Place: Firenca, Italija
Year: 1993
Pages: from 32 to 0
Held: from 06/13/93 to 06/17/93
Summary: kinetics models for bioplymers extrusion presented in this
papershow that only one model able to represent almost completeextrusion
technology soesn't exist, because it is impossible todefine all
interactions between different materials during oneextrusion process.
There are many rreasons why it is impossible among which we canmentioned
some:
-difference in physico-chemical properties of materials takeninto extrusion
process much as granulometric property, viscosity,etc.,
-type extruder used in the process,
-general working conditions under which the proces is taken,
-screw geometry of the the extruder, etc..
Kinetics models we mentioned in this paper can be used by itselfor in
intervombinations by themselves in order to explainkinetics relationship
better in the course of extrusion.
To increase efficiency of kinetics model , it has been simplifiedas much it
can using a certain kinetics constants and supposingthe linear correlation
betweenparameters.
Keywords: extrusion,mathematical model, kinetic model, biopolymers
- Type of paper
: Summary in proceedings
Title: Multifactorial Experimental Design in Optimization of
Starch Enzymatic Conversion
- Authors:
- Popadić, Mirna (50595)
- Karlović, Damir (20305)
- Ćurić, Duška (20634)
- Topić, M.
- Horvat, Dražen (110072)
Proceedings title: SIXTH EUROPEAN CONGRESS ON BIOTECHNOLOGY
Language: engleski
Place: Firenca, Italija
Year: 1993
Pages: from 47 to 0
Meeting: Sixth European Congress on Biotechnology
Held: from 06/13/93 to 06/17/93
Summary: In this paper the optimization of starch galatinization
andenzymatic liquefaction process was made using multifactorial planof
experiment known as "Box and Wilson's plan".
As the factors of plan examined the following parameters werechoosen: water
content, temperature of galatinization, screwspeed and starch feed rate.
Keywords: starch, gelatinization,enzimatic liquefaction, multifactorial plan
- Type of paper
: Summary in proceedings
Title: Enzimatic Conversion of Corn Starch to Maltodextrins
- Authors:
- Ćurić, Duška (20634)
- Karlović, Damir (20305)
- Goldoni, Luka (13763)
- Horvat, Dražen (110072)
Proceedings title: SIXTH EUROPEAN CONGRESS ON BIOTECHNOLOGY
Language: engleski
Place: Firenca, Italija
Year: 1993
Pages: from 98 to 0
Meeting: Sixth European Congress on Biotechnology
Held: from 06/13/93 to 06/17/93
Summary: Pregelatinized corn starch was liquefied with the
thermostableBacillus licheniformis - amylase in a twin - screw extruder.
The influence of enzyme/substrate ratio, content of Ca2+, screwspeed, water
content and barrel temperature on solubility,viscosity and reducing power
of hydrolysates was examined.
The degree of hydrolysis was followed by molecular weightdistribution
pattern as determined by HLPC.
Maximum solubility and DE=18-20% was achieved at 50% of water;barrel
temperature, 105 deg C; enzime/substrat ratio, 15 ml/kg;screw speed, 100
rpm and without adding of Ca2+.
Keywords: twin-screw extruder, enzymatic conversion, corn starchm maltodextrins
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Ćurić, Duška (20634)
- Karlović, Damir (20305)
Proceedings title: Zbornik radova I
Language: hrvatski
Place: Opatija
Year: 1990
Pages: from 497 to 506
Meeting: Energija i zaštita čovjekove okoline
Held: from 04/18/90 to 04/21/90
- Type of paper
: Summary in proceedings
Title: Some Aspects of Starches Extrusion Modelling
- Authors:
- Ćurić, Duška (20634)
- Karlović, Damir (20305)
- Popadić, Mirna (50595)
- Tripalo, Branko (50483)
Language: engleski
Place: Zagreb
Year: 1991
Meeting: International Symposium of Food Extrusion Technology
Held: from 02/04/91 to 02/05/91
- Type of paper
: Summary in proceedings
Title: Application of HTST Exstrusion in Preparation of Starches
- Authors:
- Ćurić, Duška (20634)
- Karlović, Damir (20305)
- Goldoni, Luka (13763)
Language: engleski
Place: Zagreb
Year: 1991
Meeting: International Symposium of Food Extrusion Technology
Held: from 02/04/91 to 02/05/91
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Ćurić, Duška (20634)
- Ježek, Damir
- Karlović, Damir (20305)
- Roki, Rajko (41446)
Proceedings title: Od uzorka do podatka informacije
Language: hrvatski
Place: Opatija
Year: 1993
Meeting: Od uzorka do podatka informacije
Held: from 10/21/93 to 10/23/93
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Tripalo, Branko (50483)
- Editors
- Štefanić, Karlo
Proceedings title: Program rada i zbornik sažetaka II. skupa hrvatskih pivovara i sladara
Language: hrvatski
Place: Ludbreg, Hrvatska
Year: 1994
Pages: from 11 to 11
Meeting: Skup hrvatskih pivovara i sladara
Held: from 05/18/94 to 05/20/94
- Type of paper
: Summary in proceedings
Title: Multifactorial Experimental Design in Optimization of
Starch Enzymatic Conversion
- Authors:
- Roki, Rajko (41446)
- Karlović, Damir (20305)
- Ćurić, Duška (20634)
- Tripalo, Branko (50483)
- Ježek, Damir
Proceedings title: Abstract Books
Language: engleski
Place: Firenca, Italija
Year: 1993
Pages: from 47
Meeting: Sixth European Congress on Biotechnology
Held: from 06/13/93 to 06/17/93
- Type of paper
: Summary in proceedings
Title: Enzymatic Converson of Celulose Fibres in Twin-screw
Extruders
- Authors:
- Ćurić, Duška (20634)
- Ježek, Damir
- Karlović, Damir (20305)
- Tripalo, Branko (50483)
Proceedings title: Abstract Books
Language: engleski
Place: Schlosse-seggau, Austria
Year: 1994
Pages: from 82
Meeting: Phsiology, Kinetics, Prosuction and Use of Biopolymers
Held: from 05/13/94 to 05/15/94
- Type of paper
: Summary in proceedings
Title: Dietary Fibre of Sugar Beet Pulp
- Authors:
- Ćurić, Duška (20634)
- Ježek, Damir
- Karlović, Damir (20305)
- Tripalo, Branko (50483)
Proceedings title: Abstract Books
Language: engleski
Place: Nice, Francuska
Year: 1995
Pages: from 69
Meeting: European Congress on Biotechnology
Held: from 02/19/95 to 02/23/95
Keywords: sugar beet pulp, dietary fibres, extrusion
- Type of paper
: Summary in proceedings
Title: Self-consistent Field Low Rank Perturbation method
- Authors:
- Horvat, Dražen (110072)
- Živković P., Tomislav
- Editors
- Živković P., Tomislav
Proceedings title: Zbornik sažetaka Math/Chem/Comp
Language: engleski
Place: Zagreb
Year: 1994
Meeting: International Course & Conference on the Interfaces Among Maht/Chem/Comp
Held: from 06/26/94 to 07/01/94
- Type of paper
: Summary in proceedings
Title: Modelling One-dimenzional Heat Conduction in Food Freezing
Process
- Authors:
- Đaković, Zorislav (82025)
- Tripalo, Branko (50483)
- Bobić, Zoran (84992)
- Ježek, Damir
- Editors
- Živković P., Tomislav
Proceedings title: Math/Chem/Comp '94.
Language: engleski
Place: Zagreb
Year: 1994
Meeting: International Course & Conference on the Interfaces Among Maht/Chem/Comp
Held: from 06/26/94 to 07/01/94
Keywords: heat transfer, food heat conduction, freezing process
- Type of paper
: Summary in proceedings
Title: Determination of Thermophysical Parameters of Food in Food
Freezing Process
- Authors:
- Đaković, Zorislav (82025)
- Tripalo, Branko (50483)
- Bobić, Zoran (84992)
- Ježek, Damir
- Editors
- Graovac, Ante
Proceedings title: Math/Chem/Comp '93.
Language: engleski
Place: Zagreb
Year: 1993
Meeting: International Course & Conference on the Interfaces Among Maht/Chem/Comp
Held: from 06/21/93 to 06/25/93
Keywords: food, thermophysical parameters, freezing process
- Type of paper
: Summary in proceedings
Title: Drying of Alfalfa in Fluidized Bed
- Authors:
- Tripalo, Branko (50483)
- Đaković, Zorislav (82025)
- Bobić, Zoran (84992)
- Horvat, Dražen (110072)
- Ježek, Damir
Proceedings title: Abstract Book
Language: engleski
Place: Nice, Francuska
Year: 1995
Pages: from 80
Meeting: European Congress on Biotechnology
Held: from 02/19/95 to 02/23/95
Keywords: drying, alfalfa, fluidization bed
- Type of paper
: Summary in proceedings
Title: Experimental Determination on Filter Medium Resistance in
Pressure Filter
- Authors:
- Ježek, Damir
- Ćurić, Duška (20634)
- Tripalo, Branko (50483)
- Karlović, Damir (20305)
Proceedings title: Abstract Book
Language: engleski
Place: Nice, Francuska
Year: 1995
Pages: from 79
Meeting: European Congress on Biotechnology
Held: from 02/19/95 to 02/23/95
Keywords: pressure filter, filter-aid, resistance
- Type of paper
: Summary in proceedings
Title: The Effect of Form Column on Fluidized Bed
- Authors:
- Bobić, Zoran (84992)
- Tripalo, Branko (50483)
- Ježek, Damir
Proceedings title: Synopsis-Abstract
Language: hrvatski
Place: Zagreb
Year: 1993
Pages: from 234
Meeting: Skup hrvatskih kemičara
Held: from 02/10/93 to 02/11/93
Keywords: fluidized bed, form column
- Type of paper
: Summary in proceedings
Title: Soluble Dietary Fibre of Sugar Beet Pulp
- Authors:
- Karlović, Damir (20305)
- Ježek, Damir
- Ćurić, Duška (20634)
- Tripalo, Branko (50483)
- Radeljak, Andrea
Proceedings title: Zbornik sažetaka
Language: engleski
Place: Zagreb
Year: 1994
Pages: from 9
Meeting: Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
Keywords: dietary fibre, sugar beet pulp. enzyme, extrusion
- Type of paper
: Summary in proceedings
Title: Some Aspects of Spouted Beds of Grains
- Authors:
- Bobić, Zoran (84992)
- Tripalo, Branko (50483)
- Ježek, Damir
- Đaković, Zorislav (82025)
Proceedings title: Zbornik sažetaka
Language: engleski
Place: Zagreb
Year: 1994
Pages: from 15
Meeting: Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: Design of Spouted Bed Dryer
- Authors:
- Ježek, Damir
- Tripalo, Branko (50483)
- Đaković, Zorislav (82025)
- Bobić, Zoran (84992)
Proceedings title: Zbornik sažetaka
Language: engleski
Place: Zagreb
Year: 1994
Pages: from 14
Meeting: Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Futač, Dragutin (64736)
- Kovačević, Dragan
Proceedings title: Zbornik sažetaka
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 11
Meeting: Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Krišković, Dubravka (23551)
- Šeruga, Bernarda (74004)
Proceedings title: Zbornik sažetaka
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 10
Meeting: Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: Regulation of Air Temperature in Fluidized Bed Dryer
- Authors:
- Futač, Dragutin (64736)
- Kurtanjek, Želimir
- Bauman, Ingrid (130254)
Proceedings title: Abstract Book
Language: engleski
Place: Zagreb
Year: 1991
Meeting: Simposium of Drying in Food Industry
- Type of paper
: Summary in proceedings
Title: Mixing in the Food Industry
- Authors:
- Bauman, Ingrid (130254)
Proceedings title: Work Synopsis
Language: engleski
Place: Zagreb
Year: 1993
Meeting: Skup hrvatskih kemičara
Held: from 02/10/93 to 02/11/93
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Bauman, Ingrid (130254)
Proceedings title: Zbornik sažetaka
Language: hrvatski
Place: Zagreb
Year: 1994
Meeting: Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: Nutritional Value of Ready-to-eat Meals Heated with
Microwaves
- Authors:
- Bauman, Ingrid (130254)
Proceedings title: Abstract Book
Language: engleski
Place: Beč, Austria
Year: 1995
Pages: from 30
Meeting: 7th European Nutrition Conference
- Type of paper
: Summary in proceedings
Title: Determination of Coffee by weight in Products of Coffee
and Coffee Substitutes
- Authors:
- Goldoni, Luka (13763)
- Ritz, Milena
- Filajdić, Mirko
Proceedings title: Zbornik sažetaka
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 117
Meeting: Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: The Difference in Mass of Green Coffee Bags as determined
by weighing before and after Truck Transport
- Authors:
- Goldoni, Luka (13763)
- Roki, Rajko (41446)
- Kozlek, Damir
Proceedings title: Zbornik sažetaka
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 125
Meeting: Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
- Type of paper
: Prototype
Title:
- Authors:
- Mrša, Patris
- Bobić, Zoran (84992)
- Tripalo, Branko (50483)
Institution of application: Državni zavod za patente Republike Hrvatske
Date of application: 05/05/93
Registration number of application: P930860A
Countries in which it is protected: Hrvatska i zemlje EZ
Language: hrvatski
- Type of paper
: Ph.D.
Title: Topological indices: Theory and Application
Faculty: Prirodoslovno - matematički fakultet Sveučilište u Zagrebu
Author: HORVAT DRAŽEN
Date of defense: 06/17/92
Language: hrvatski
Number of pages: 140
Summary: Study of pairwise intercorrelation between 12 selected
topological indices in alkanes with up to 6, 9 and 12 carbon atoms and in
benzenoid hydrocarbons with up to 6 rings.
Keywords: intercorelation, topological indices
- Type of paper
: Ph.D.
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Author: BAUMAN INGRID
Date of defense: 06/14/95
Language: hrvatski
Number of pages: 137
Keywords: Solid-solid mixing, static mixers
- Type of paper
: Ph.D.
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Author: ĐAKOVIĆ ZORISLAV
Date of defense: 07/01/92
Language: hrvatski
Number of pages: 83
Summary: Mathematical model of food freezing by the finite
differences implicit method was developed.
Keywords: quick freezing, liquid nitrogen, mathematical model
- Type of paper
: M.A.
Title: Dinamic of Heat Transfer During Freezing and Thawing of
Surimi
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Author: FUTAČ DRAGUTIN
Date of defense: 02/08/94
Language: hrvatski
Number of pages: 112
Summary: The modified laboratory method was used to prepared surimi
fromthree different types of sea fish ( Pilchard, Mackerel, Seabream).
Freezing and thawing was done in cylinder type container,and for monitoring
the temperature changes a measuring systemcontaining six temperature
measuring devices Pt-100 and sixmeasuring bridges were
constructed.Temeperature measuring deviceswere connected to the entrance of
analog-digital transformer, andthe outlet of A/D converter was connected
with computer (PC). Aspecial computer model was developed for estimation of
theparameters. Measured data from all six measuring places werevisualized
on the monitor and logger every ten seconds.Calibration of measuring
bridges shoves that they are symmetrcal.Calibration diagram for air
circulation in thawing tunnel versusvoltage engine blower were made so that
velocities could beaccurately adjusted during all experiments. Before
working withsurimi, preliminary measurements with distilled water were
madeand results were compared to the ones in literature. Dynamic offreezing
and thawing of surimi real time was measured and resultswere transferred to
lotus 123 program and plotted graphically.
A model for dynamic of heat transfer during thawing and freezingof surimi
eas proposed and experimental resultswere compared withmathematical model.
Keywords: surimi, Pilchard, Mackerel, Sea bream, dynamic of heat transfer, freezing, thawing, temperature measuring, monitored by computer
- Type of paper
: Mentorship
Title: Production of Dietary fibres from sugar beet pulp by
extrusion cooking
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Date of defense: 06/02/95
Number of pages: 148
Author: Ježek dipl.ing. Damir
Degree level: M.A.
- Type of paper
: Mentorship
Title: Physico-chemical Properties of Apple dehidrated in
fluidized bed dryer
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: HEGEDUŠIĆ VESNA
Date of defense: 11/28/92
Number of pages: 50
Author: Čulina Renata
Degree level: D.A.
- Type of paper
: Mentorship
Title: Preparation of Dehidraed Whey based Drink
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: HEGEDUŠIĆ VESNA
Date of defense: 06/30/92
Number of pages: 54
Author: Pranjić Božica
Degree level: D.A.
- Type of paper
: Mentorship
Title: Preparation of Whey Based Drinks
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: HEGEDUŠIĆ VESNA
Date of defense: 07/02/92
Number of pages: 65
Author: Vlašić Marija
Degree level: D.A.
- Type of paper
: Mentorship
Title: Freeze Drying of Drinks Based on the Tomato Juice and Whey
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: HEGEDUŠIĆ VESNA
Date of defense: 11/30/93
Number of pages: 40
Author: Maloku Tahir
Degree level: D.A.
- Type of paper
: Mentorship
Title: Influence of the Process Parameters on The Quality of
Dehidrated Apples
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: HEGEDUŠIĆ VESNA
Date of defense: 06/30/94
Number of pages: 49
Author: Herceg Zoran
Degree level: D.A.
- Type of paper
: Mentorship
Title: Influence of Pretreatment on the Dehidrated Apple Quality
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: HEGEDUŠIĆ VESNA
Author: Rexhepi Abdyl
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Author: Strunje Joso
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 37
Author: Vrdoljak Dragan
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Author: Mrša dipl. ing. Patris
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 46
Author: Škunca Blanka
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Author: Kukavica Siniša
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 55
Author: Skansi Dino
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Author: Meštrović Slaven
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Author: Rodin Jordan
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Author: Bezjak Siniša
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 47
Author: Sušilović Sanja
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 45
Author: Ziberi Milaim
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 51
Author: Aljafari Raed
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 60
Author: Car Ana
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 36
Author: Majić Dražen
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 52
Author: Lozina Diana
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 58
Author: Ivanov Melita
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Author: Andrić Goran
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 58
Author: Hrelić Aleksandra
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 41
Author: Momirović Predrag
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 44
Author: Sisgoreo Damir
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 78
Author: Grubić Marijana
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 76
Author: Pavletić Ksenija
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 36
Author: Bujas Antonio
Degree level: D.A.
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
Mentor: TRIPALO BRANKO
Number of pages: 36
Author: Tomira Dražen
Degree level: D.A.
- Type of paper
: Survey/Study
Title: Effects of Stirring and standing times on Temperature
Uniformity in Ready Meals
- Authors:
- Bauman, Ingrid (130254)
Ordering party: University of Bristol, Food Refrrigeration and Process Engineering Research Centre
Institution depot: University of Bristol, Food Refrrigeration and Process Engineering Research Centre
Year: 1992
Number of pages: 16
Language: engleski
Summary: The aim of this paricular investigation has been to provide
datathe factors that influence temperature distribution inside thetray of a
ready meal.Instead of a ready meal mashed potato wasused with various
ratios of patato flakes and water by massheated for different time periods.
Also the effects of a standingtime and stirring of the food were studied.
Experiments were carried out in a multi mode 2450 MHz.
Keywords: ready meal, microwave ovens, measurement of power, temperature distribution
- Type of paper
: Survey/Study
Title:
- Authors:
- Karlović, Damir (20305)
- Sokol, Ante
- Tripalo, Branko (50483)
- Nušinović, Mustafa
Ordering party: INA-VINIL
Year: 1995
Number of pages: 23
Language: engleski
- Type of paper
: Survey/Study
Title:
- Authors:
- Karlović, Damir (20305)
Ordering party: Udruga hrvatskih šećerana
Institution depot: CROS
Year: 1993
Number of pages: 136
Language: hrvatski
