Peas processing plant, Vinka d.d., Vinkovci

U završnom radu opisan je cijeli postupak obrade sirovog graška u pogonu „Vinka d.d., Vinkovci“. Grašak je namirnica koja spada u mahunarke i da bi se mogao koristiti mora biti termički obraĎen i zamrznut. Cijeli postupak obrade graška sastoji se od tri glavna dijela, a to su: čišćenje sirovine od sitnih ili krupnih nečistoća kroz postupke vodene i zračne flotacije, zatom blanširanje i naposlijetku zamrzavanja. Nakon zamrzavanja slijedi pakiranje i transport. Transportne trake i strojevi za čišćenje u pogonu pokretani su vibracijskim motorima. Blanširanje je nezaobilazna operacija u tehnologiji prerade povrća. Blanširanjem se pored inaktivacije enzima i redukcije mikroflore postiţe i omekšavanje ploda te se odstranjuje zrak iz intracelularnog prostora. Pošto je grašak bogat klorofilom, odvajanjem površinskog voštanog sloja dobija se lijepa intenzivna zelena boja. Grašak se zamrzava u kontinuiranim tunelima za zamrzavanje sa fluidizacijskim slojem u prvoj sekciji i mirnim zamrzavanjem u drugoj sekciji. U prvoj sekciji zrno pada na perforiranu traku (u ovom slučaju plastičnu), ispod koje se nalaze ventilatori koji upuhuju jake struje hladnog zraka. Diţe se sloj, zrno pulsira i površinski se zamrzava. Cilj ovakvog postupka jeste površinsko zamrzavanje zrna, odnosno da se svako zrno posebno zamrzne. Kvaliteta zamrznutog zrna odreĎuje se prema tome koliko je zrna slijepljeno. The final thesis describes the entire procedure of processing raw peas in the plant „Vinka d.d., Vinkovci“. The peas are vegetable considered a legume and it must be boiled and eventually frozen for the proper usage. The whole procedure of processing of the raw peas consists of three main parts, and those parts are: removing small or big impurities through methods of air or water flotation, boiling and finally freezing. After freezing the processed peas is packed and ready for transportation to the customers. Transporters and cleaning machines are driven by vibrating motors. Boiling is inevitable operation in food processing industries. Not only it inactivates the enzymes, reduces the microflora and softens the vegetable, but it also removes the air from an intracellular space. Whereas the peas is rich with chlorophyll, removing the top oily layer we are left with nice and intensive green color. The peas is being frozen in continuous tunnels for freezing with fluidization layer within the first section and then the normal freezing process continues within the second section. In the first section the pea falls on perforated (in this case plastic) track under which are ventilators that blow very cold air stream. The layer is going up, pea is pulsing and it is freezed on the surface. The main reason for this method is individual surface freezing, which means that every pea is frozen individually. The quality of the frozen pea is measured in how many peas are agglutinated together