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Title:Avtomatizacija sezonske sušilnice suhomesnatih izdelkov : diplomsko delo
Authors:ID Laznik, Gašper (Author)
ID Pogorelc, Janez (Mentor) More about this mentor... New window
ID Zadravec, Matej (Mentor) More about this mentor... New window
Files:.pdf VS_Laznik_Gasper_2021.pdf (3,96 MB)
MD5: 79248D4586A96F0D7D173F44729C3E07
PID: 20.500.12556/dkum/4df8b28d-ed2a-46d6-9e27-7d111f61136c
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FERI - Faculty of Electrical Engineering and Computer Science
Abstract:Sušenje in zorenje mesnin je zahteven tehnološki postopek, ki je tesno povezan z izkušnjami in praktičnimi znanji ljudi, ki se ukvarjajo s tem procesom. V nalogi je bilo realizirano tehnološko opremljanje sušilnega in zorilnega prostora, ki omogoča regulacijo najpomembnejših parametrov procesa zorenja in sušenja mesnin. S tem smo povečali ekonomičnost in nadzor ter posledično zmanjšali rizičnost izvedbe procesa.
Keywords:Regulacija, nadzor, sušenje, zorenje
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[G. Laznik]
Year of publishing:2021
Number of pages:XI, 81 str.
PID:20.500.12556/DKUM-79821 New window
UDC:658.52.011.56:637.5(043.2)
COBISS.SI-ID:95358979 New window
Publication date in DKUM:18.10.2021
Views:1183
Downloads:114
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FERI
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Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:18.08.2021

Secondary language

Language:English
Title:Automation of seasonal drying room for dried meat products
Abstract:Drying and maturing of meat products is a demanding technological process that is closely related to the experience and practical knowledge of the people involved in this process. In the thesis, the technological equipment of the drying and maturing space was realized, which enables the regulation of the most important parameters in the process of maturing and drying meat products. In this way, we increased economy, control and consequently reduced the risk of carrying out the process.
Keywords:Regulation, control, drying, maturing


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