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izvor podataka: crosbi

Usability of Pumpkin for Nutritional Purposes and Green Energy Production (CROSBI ID 308735)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Matin, Ana ; Krička, Tajana ; Kiš, Darko ; Grubor, Mateja ; Kontek, Mislav ; Kalambura, Sanja ; Radić, Tajana ; Jurišić, Vanja Usability of Pumpkin for Nutritional Purposes and Green Energy Production // Tehnički vjesnik : znanstveno-stručni časopis tehničkih fakulteta Sveučilišta u Osijeku, 29 (2022), 3; 775-780. doi: 10.17559/TV-20210513103418

Podaci o odgovornosti

Matin, Ana ; Krička, Tajana ; Kiš, Darko ; Grubor, Mateja ; Kontek, Mislav ; Kalambura, Sanja ; Radić, Tajana ; Jurišić, Vanja

engleski

Usability of Pumpkin for Nutritional Purposes and Green Energy Production

A significant problem in the use of pumpkin is the fact that its total mass is not used completely, but is thrown away and becomes waste. The meat is used for the production of flour, but after its production there are leftovers. The work includes two varieties of pumpkin (seed with shell and seed without shell). The aim of this study is to determine the impact of drying and variety on the quality of meat flour and the possibility of using residues after the production of peel and seed shells with the goal of producing energy. Drying will be carried out by convection at 50, 60, and 70 °C. The obtained results showed that Variety 1 (with shell) is better for flour production and energy efficiency. LHV of peel was 14.70 MJ/kg and shell 17.80 MJ/kg and classifies pumpkin residues as a very desirable raw material for green energy production.

drying ; flour ; green energy production ; pumpkin ; residues

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Podaci o izdanju

29 (3)

2022.

775-780

objavljeno

1330-3651

1848-6339

10.17559/TV-20210513103418

Povezanost rada

Poljoprivreda (agronomija)

Poveznice
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