prikaz prve stranice dokumenta NAČINI USITNJAVANJA I PAKIRANJA MLJEVENE KAVE
  Download
PDF 650.3 KB
undergraduate thesis
NAČINI USITNJAVANJA I PAKIRANJA MLJEVENE KAVE
2023. urn:nbn:hr:128:921674
Brdar, Matija
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Brdar, M. (2023). NAČINI USITNJAVANJA I PAKIRANJA MLJEVENE KAVE (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:921674

Brdar, Matija. "NAČINI USITNJAVANJA I PAKIRANJA MLJEVENE KAVE." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:921674

Brdar, Matija. "NAČINI USITNJAVANJA I PAKIRANJA MLJEVENE KAVE." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:921674

Brdar, M. (2023). 'NAČINI USITNJAVANJA I PAKIRANJA MLJEVENE KAVE', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:921674

Brdar M. NAČINI USITNJAVANJA I PAKIRANJA MLJEVENE KAVE [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2023 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:128:921674

M. Brdar, "NAČINI USITNJAVANJA I PAKIRANJA MLJEVENE KAVE", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:128:921674

Please login to the repository to save this object to your list.
Metadata
TitleNAČINI USITNJAVANJA I PAKIRANJA MLJEVENE KAVE
Title (english)WAYS OF CRUSHING AND PACKING GROUND COFFEE
AuthorMatija Brdar
MentorSandra Zavadlav (mentor)
Committee memberJasna Halambek (predsjednik povjerenstva)
Committee memberElizabeta Zandona (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ekstrakt mljevene kave je jedan od najomiljenijih napitaka diljem svijeta, a njezina priprema, od zrna kave do gotovog napitka, uključuje niz ključnih tehnoloških operacija. Među ključnim postupcima, usitnjavanje i pakiranje zauzimaju vodeću ulogu u postizanju željenih karakteristika mljevene kave i kvalitete ekstrakta. Načini usitnjavanja i pakiranja kave se redovito analiziraju u industrijama u svrhu očuvanja svježine meljave, a time se usavršila aromu i okus ekstrakta kave. Predmetni rad temelji se na istraživanju problema obrade kave odnosno analizi različitih načina usitnjavanja i pakiranja mljevene kave te su utvrđene mogućnosti tehnološkog procesa usitnjavanja, kao i istraženi načini pakiranja u svrhu optimiranja procesa proizvodnje mljevenog kavinog proizvoda. Rasprava naglašava važnost odabira odgovarajućeg uređaja za usitnjavanje i tehnike usitnjavanja te pakiranja zbog utjecaja na kvalitetu konačnog proizvoda.
Abstract (english)
Ground coffee extract is one of the most popular beverages around the world, and its preparation, from coffee beans to the finished beverage, includes a number of key technological operations. Among the key procedures, grinding and packaging play a leading role in achieving the desired characteristics and quality of coffee drinks. The methods of crushing and packaging coffee are regularly analyzed in industries in order to preserve the freshness of the ground, thereby perfecting the aroma and taste of the coffee extract. The work in question is based on a complete review of the coffee processing problem, i.e. an analysis of different methods of grinding and packaging of ground coffee, and the possibilities of the technological process of grinding have been determined, as well as researched methods of packaging in order to optimize the production process of coffee products. The discussion highlights the importance of selecting the appropriate comminution device and comminution technique and packaging due to the impact on the quality of the final product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:921674
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
Terms of useLicence In copyright icon
Created on2023-11-21 14:41:47