20.500.12556/DKUM-63651 IZDELAVA EMULZIJ S KUTROM IN PRETOČNIM KUTROM – PRIMERJAVA PREPARATION OF EMULSIONS WITH A BOWL CUTTER AND COLLOID MILL - COMPARATION V diplomskem delu smo opravili poskus, pri katerem smo primerjali dve različni tehnologiji za izdelavo mesnih emulzij. Prva tehnologija je izdelava mesnih emulzij s kutrom, druga pa je izdelava mesnih emulzij s pretočnim kutrom. Mesne emulzije s prvo tehnologijo v podjetju izdelujemo že preko 30 let in trenutno uporabljamo 15 let star kuter, za test s pretočnim kutrom pa smo od našega dobavitelja prejeli testno opremo, ki je primerljiva obstoječi opremi. Cilj diplomskega dela je bil ugotoviti, katera tehnologija in oprema sta ustreznejši za našo specifično proizvodnjo in za katero tehnologijo se bomo odločili, ko se bo pokazala potreba po zamenjavi opreme. Kot prvo je bilo za nas pomembno, da se z uporabo pretočnega kutra končna kakovost izdelkov ne spremeni oziroma se izboljša. Še posebej se ne sme spremeniti tekstura izdelkov, ker so jo kupci vajeni, zaželeno pa je izboljšanje obdelave izdelkov. Ugotoviti smo želeli razlike med opremama glede porabe električne energije, kapaciteti izdelave emulzij, časovne in stroškovne učinkovitosti, teksture in videza prereza izdelka. Ob upoštevanju vseh zahtev in dejavnikov smo ugotovili, da je za našo proizvodnjo hrenovk najprimernejša vmesna varianta, torej kombinacija izdelave emulzij s kutrom in mikrokutrom. In our thesis we made a test where we compared two diferent technologies for meat emulsion production. As first we used a bowlcutter technology and secondly we used micro cut emulsifying technology. In our plant, using first technology, meat emulsions are made for over 30 years, currently with a 15 years old bowl cutter. Micro emulsifying technology was researched with test equipment provided by the supplier. This equipment is comparable to our bowl cutter. The goal of thesis was to find out which technology and equipment is more compatible for our specific production and which equipment should be considered when investing in the new line. Of the utmost importance to us is that micro cut emulsifying technology doesn't change or spoil the quality of our product, but it rather improves it. Texture must not be changed as it is well accepted by the consumers, but the improvements on the level of cutting the meat emulsion are desirable. We wanted to figure out the differnce in energy consumption betwen thise different technologies, capacity of emulsifying, time and costs effectiveness, texture and sectional appearance. Considering all the demands and factors we figure out that in our case is the most approriate compromise of both technologies, combination of bowl cutter and micro cut technology. hrenovke mesna emulzija kuter pretočni kuter tekstura frankfurters meat emulsion bowlcutter micro cut emulsifier texture true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2016-09-14 10:46:42 2016-10-26 09:30:43 2022-07-03 03:06:14 2019-07-11 13:34:51 2016 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 7810067 URN:SI:UM:DK:ZVPR1YRA VS_Pavkovic_Gregor_2016.pdf VS_Pavkovic_Gregor_2016.pdf 1 0BF7EC202B4F672EC3963EDF2F05BBEA 3d405cb999d6fdd6eb212ce262508eda65f3696f749924974c05afd24b62b282 73bdb83e-7c0d-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=104313 Fakulteta za organizacijske vede 0 0 0