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Title:Matematični model rezultatov v prehrambeni industriji
Authors:ID Škerlak, Nuša (Author)
ID Kovač Kralj, Anita (Mentor) More about this mentor... New window
ID Ban, Irena (Comentor)
Files:.pdf VS_Skerlak_Nusa_2016.pdf (2,64 MB)
MD5: 75C16BCD79B8D0F1CA66C0CFE375DB02
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:V okviru diplomskega dela smo za podjetje Mlinopek naredili raziskavo, kako različni lokaciji tal rasti vplivata na kvaliteto pšenice, in določili najboljšo sorto pšenice. Glavno merilo za določitev najboljšega razreda in sorte so čim višje vsebnosti beljakovin, sedimentacije ter števila padanja. Raziskave so potekale v laboratoriju Mlinopek v času žetve. V prvem delu smo petim različnim sortam pšenice na dveh različnih pridelovalnih tleh določili osnovne parametre in razred pšenice. Za primerjavo smo preučevali pšenico boljšega in slabšega razreda. V drugem delu smo vsem istim sortam pšenice na obeh pridelovalnih tleh določili s pomočjo farinograma specifične parametre. Na podlagi obojih rezultatov smo izdelali matematični model regresije med osnovnimi in specifičnimi parametri v odvisnosti od stabilnosti.
Keywords:pšenica, kvalitetni razred, farinogram, rodovitnost tal, moka, beljakovine.
Place of publishing:Maribor
Publisher:[N. Škerlak]
Year of publishing:2016
PID:20.500.12556/DKUM-63534 New window
UDC:[602.1:519.673]:633.11(043.2)
COBISS.SI-ID:20370198 New window
NUK URN:URN:SI:UM:DK:PFODZSL3
Publication date in DKUM:14.10.2016
Views:1643
Downloads:152
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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Secondary language

Language:English
Title:Mathematical model of analytical results in the food industry
Abstract:The aim of the thesis was to carry out a research for the Mlinopek company on how two different growth areas affect the quality of wheat and to determine the best variety. The main criteria for determining the best wheat quality and variety were the highest proportion of proteins, sedimentation value and falling number. The research was conducted in the Mlinopek laboratory at the time of harvest. In the first part, the basic parameters of five different wheat varieties from two different growth areas were established and their quality was also determined. For comparison, two different qualities of wheat were studied. In the second part, the specific parameters of all of the same wheat varieties from both growth areas were determined using the farinograph curve. On the basis of both results, a mathematical model of regression between the basic and specific parameters in relation to stability was created.
Keywords:wheat, quality, farinograph curve, soil fertility, flour, proteins


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