IZDELAVA EMULZIJ S KUTROM IN PRETOČNIM KUTROM – PRIMERJAVA

Pavkovič, Gregor

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Title:	IZDELAVA EMULZIJ S KUTROM IN PRETOČNIM KUTROM – PRIMERJAVA
Authors:	ID Pavkovič, Gregor (Author) ID Senegačnik, Marjan (Mentor) More about this mentor... ID Vuk, Drago (Comentor)
Files:	VS_Pavkovic_Gregor_2016.pdf (2,42 MB) MD5: 0BF7EC202B4F672EC3963EDF2F05BBEA
Language:	Slovenian
Work type:	Bachelor thesis/paper
Organization:	FOV - Faculty of Organizational Sciences in Kranj
Abstract:	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.
Keywords:	hrenovke, mesna emulzija, kuter, pretočni kuter, tekstura
Place of publishing:	Maribor
Year of publishing:	2016
PID:	20.500.12556/DKUM-63651
COBISS.SI-ID:	7810067
NUK URN:	URN:SI:UM:DK:ZVPR1YRA
Publication date in DKUM:	26.10.2016
Views:	1517
Downloads:	154
Metadata:
Categories:	FOV
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Secondary language

Language:	English
Title:	PREPARATION OF EMULSIONS WITH A BOWL CUTTER AND COLLOID MILL - COMPARATION
Abstract:	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.
Keywords:	frankfurters, meat emulsion, bowlcutter, micro cut emulsifier, texture

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