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 w...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Mechanical Engineering in Slavonski Brod, Faculty of Electrical Engineering in Osijek, Faculty of Civil Engineering in Osijek
2022-01-01
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| Series: | Tehnički Vjesnik |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/398857 |
| _version_ | 1827282125691289600 |
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| author | Ana Matin Tajana Krička Darko Kiš Mateja Grubor Mislav Kontek Sanja Kalambura Tajana Radić Vanja Jurišić |
| author_facet | Ana Matin Tajana Krička Darko Kiš Mateja Grubor Mislav Kontek Sanja Kalambura Tajana Radić Vanja Jurišić |
| author_sort | Ana Matin |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-24T09:11:41Z |
| format | Article |
| id | doaj.art-88f3fe5f9c094f10b603bb1c6a7a5445 |
| institution | Directory Open Access Journal |
| issn | 1330-3651 1848-6339 |
| language | English |
| last_indexed | 2024-04-24T09:11:41Z |
| publishDate | 2022-01-01 |
| publisher | Faculty of Mechanical Engineering in Slavonski Brod, Faculty of Electrical Engineering in Osijek, Faculty of Civil Engineering in Osijek |
| record_format | Article |
| series | Tehnički Vjesnik |
| spelling | doaj.art-88f3fe5f9c094f10b603bb1c6a7a54452024-04-15T17:38:36ZengFaculty of Mechanical Engineering in Slavonski Brod, Faculty of Electrical Engineering in Osijek, Faculty of Civil Engineering in OsijekTehnički Vjesnik1330-36511848-63392022-01-0129377578010.17559/TV-20210513103418Usability of Pumpkin for Nutritional Purposes and Green Energy ProductionAna Matin0Tajana Krička1Darko Kiš2Mateja Grubor3Mislav Kontek4Sanja Kalambura5Tajana Radić6Vanja Jurišić7University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, CroatiaUniversity of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, CroatiaUniversity of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, CroatiaUniversity of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, CroatiaUniversity of Applied Sciences Velika Gorica, Zagrebačka cesta 4, 10410 Velika Gorica, CroatiaCroatian Chamber of Agriculture, Ulica grada Vukovara 78, Zagreb, CroatiaUniversity of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, CroatiaA 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.https://hrcak.srce.hr/file/398857dryingflourgreen energy productionpumpkinresidues |
| spellingShingle | Ana Matin Tajana Krička Darko Kiš Mateja Grubor Mislav Kontek Sanja Kalambura Tajana Radić Vanja Jurišić Usability of Pumpkin for Nutritional Purposes and Green Energy Production Tehnički Vjesnik drying flour green energy production pumpkin residues |
| title | Usability of Pumpkin for Nutritional Purposes and Green Energy Production |
| title_full | Usability of Pumpkin for Nutritional Purposes and Green Energy Production |
| title_fullStr | Usability of Pumpkin for Nutritional Purposes and Green Energy Production |
| title_full_unstemmed | Usability of Pumpkin for Nutritional Purposes and Green Energy Production |
| title_short | Usability of Pumpkin for Nutritional Purposes and Green Energy Production |
| title_sort | usability of pumpkin for nutritional purposes and green energy production |
| topic | drying flour green energy production pumpkin residues |
| url | https://hrcak.srce.hr/file/398857 |
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