Skoči na glavni sadržaj

Tehnički vjesnik, Vol. 29 No. 3, 2022.

Izvorni znanstveni članak

https://doi.org/10.17559/TV-20210513103418

Usability of Pumpkin for Nutritional Purposes and Green Energy Production

Ana Matin orcid id orcid.org/0000-0002-9949-0278 ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Tajana Krička orcid id orcid.org/0000-0001-6374-5753 ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Darko Kiš ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia
Mateja Grubor orcid id orcid.org/0000-0001-6374-5753 ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Mislav Kontek orcid id orcid.org/0000-0001-9042-5499 ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Sanja Kalambura orcid id orcid.org/0000-0002-4337-4892 ; University of Applied Sciences Velika Gorica, Zagrebačka cesta 4, 10410 Velika Gorica, Croatia
Tajana Radić ; Croatian Chamber of Agriculture, Ulica grada Vukovara 78, Zagreb, Croatia
Vanja Jurišić orcid id orcid.org/0000-0002-4071-8637 ; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia

Puni tekst: engleski pdf 308 Kb

str. 775-780

preuzimanja: 545

citiraj

Sažetak

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.

Ključne riječi

drying; flour; green energy production; pumpkin; residues

Hrčak ID:

275281

URI

https://hrcak.srce.hr/275281

Datum izdavanja:

19.4.2022.

Posjeta: 1.337 *