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undergraduate thesis
PRIJEDLOZI PRŽIONIKA KAO DIO TEHNOLOŠKOG RJEŠENJA ZA PRŽENJE SIROVE KAVE
2021. urn:nbn:hr:128:749529
Grabar, Karlo
Karlovac University of Applied Sciences
The Department of Food Processing Technology
Professional Study of Food Processing Technology - Full-time study

Cite this document

Grabar, K. (2021). PRIJEDLOZI PRŽIONIKA KAO DIO TEHNOLOŠKOG RJEŠENJA ZA PRŽENJE SIROVE KAVE (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:749529

Grabar, Karlo. "PRIJEDLOZI PRŽIONIKA KAO DIO TEHNOLOŠKOG RJEŠENJA ZA PRŽENJE SIROVE KAVE." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:749529

Grabar, Karlo. "PRIJEDLOZI PRŽIONIKA KAO DIO TEHNOLOŠKOG RJEŠENJA ZA PRŽENJE SIROVE KAVE." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:749529

Grabar, K. (2021). 'PRIJEDLOZI PRŽIONIKA KAO DIO TEHNOLOŠKOG RJEŠENJA ZA PRŽENJE SIROVE KAVE', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:749529

Grabar K. PRIJEDLOZI PRŽIONIKA KAO DIO TEHNOLOŠKOG RJEŠENJA ZA PRŽENJE SIROVE KAVE [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2021 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:128:749529

K. Grabar, "PRIJEDLOZI PRŽIONIKA KAO DIO TEHNOLOŠKOG RJEŠENJA ZA PRŽENJE SIROVE KAVE", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:128:749529

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Metadata
TitlePRIJEDLOZI PRŽIONIKA KAO DIO TEHNOLOŠKOG RJEŠENJA ZA PRŽENJE SIROVE KAVE
Title (english)PROPOSALS OF ROASTER AS A PART OF TECHNOLOGICAL SOLUTION FOR ROASTING RAW COFFEE
AuthorKarlo Grabar
MentorSandra Zavadlav (mentor)
Committee memberGoran Šarić (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
(Professional Study of Food Processing Technology - Full-time study)
Karlovac
Defense date and country2021-02-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prženje je jedna od najbitnijih tehnoloških operacija u industriji kave. Prženje sirove kave ima svrhu formiranja arome i boje. Konačni je cilj prženja sirove kave da zrna poprimaju potrebna svojstva te da se iz njih može pripremiti kvalitetan napitak optimalne i odgovarajuće boje, okusa i arome. Ovisno o namjeni kave (filter kava, turska kava, espresso kava) postoje tri glavne vrste prženja, a to su: svijetlo, srednje i tamno prženje. Do danas u industriji prerade kave primjenjuju se četiri konstukcije izvedbe pržionika: kontinuirani horizontalni rotacioni bubnjasti pržionik, šaržni vertikalni bubnjasti pržionik, šaržni zdjelasti rotacioni pržionik, šaržni horizontalni rotacioni i bubnjasti pržionik. U predmetnom radu bavilo se usporedbom pržionika različitih konstrukcijskih izvedbi i njihovih preformansi te su proučeni modeli pržionika najpoznatijih kompanija za proizvodnju i projektiranje pržionika u industrijskoj proizvodnji kave poput TT 5/10 tvrtke IMA Petroncini specialty roasters, Model P60 tvrtke Probat i Scolari engineering model FIMT 240.
Abstract (english)
Roasting is the most important technological operation in the coffee industry. Roasting raw coffee has the purpose of forming aroma and color. The ultimate goal of roasting raw coffee is to give the beans the necessary properties so that a quality beverage of optimal and appropriate color, taste and aroma can be prepared from them. Depending on the purpose of the coffee (filter coffee, Turkish coffee, espresso coffee) there are three main types of roasting, and they are: light, medium and dark roasting. So far, four roasting designs have been applied in the coffee processing industry: Continuous horizontal rotary drum roaster, Batch vertical drum roaster, Batch bowl rotary roaster, Batch horizontal rotary drum roaster. In this paper we deal with the comparison of different construction designs and their performances. We will also study the models of the most famous companies for the production and design of roasters in the industrial production of coffee. Like the IMA Petroncini TT 5/10 specialty roasters, the Probat Model P60, Scolari Engineering model FIMT 240.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:749529
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2021-03-19 13:20:41