professional thesis
Production of refined ethyl alcohol from sugar beet molasses by modified Vogelbusch process

Sanja Šumanovac (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleProizvodnja rafiniranog etilnog alkohola iz melase šećerne repe modificiranim postupkom po Vogelbuschu
AuthorSanja Šumanovac
Mentor(s)Đurđica Ačkar (thesis advisor)
Abstract
Rafinirani etilni alkohol se dobiva destilacijom prevrele alkoholne komine nakon provedenog alkoholnog vrenja, a sadrži oko 96 % etanola. U industrijskoj proizvodnji etanola kao sirovina se najčešće koristi melasa, viskozni tamnosmeđi sirup koji nastaje kao nusproizvod u proizvodnji šećera, a iz kojeg se kristalizacijom više ne može izdvojiti šećer. Zahvaljujući prisustvu velike količine šećera, melasa je idealna sirovina za alkoholno vrenje čiji je glavni produkt etanol. Cilj ovoga rada bio je ispitati mogućnost proizvodnje rafiniranog etilnog alkohola za proizvodnju jakih alkoholnih pića iz melase, modificiranim procesom po Vogelbuschu. U tu svrhu analizirana je kvaliteta melase (udio suhe tvari, kvocijent čistoće i pH), komine (pH vrijednost, vol % alkohola, sadržaj neprevrelih šećera i količina kvasca) i rafiniranog etilnog alkohola (koncentracija alkohola, ukupne kiseline, ukupni esteri, reducirajuće tvari, aldehidi) te je na osnovu analiziranih parametara utvrđeno da rafinirani etilni alkohol odgovara odredbama Pravilnika o jakim alkoholnim pićima za etilni alkohol poljoprivrednog podrijetla.
Keywordsethanol
Parallel title (English)Production of refined ethyl alcohol from sugar beet molasses by modified Vogelbusch process
Committee MembersDrago Šubarić (committee chairperson)
Đurđica Ačkar (committee member)
Jurislav Babić (committee member)
Borislav Miličević (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelpostgraduate specialist
Study programmeFood Safety and Quality
Academic title abbreviationuniv. spec. techn. aliment.
Genreprofessional thesis
Language Croatian
Defense date2016-09-20
Parallel abstract (English)
Refined ethyl alcohol is produced by distillation of fermented alcoholic substrate, and contains app. 96 % of ethanol. In industrial production, molasses, viscous dark brown syrup that is by-product of sugar production, is often used as substrate for alcoholic fermentation. Namely, due to high sugar content, it is ideal substrate for yeast fermentation.The aim of this research was to investigate the potential of modified Vogelbusch process application in production of refined ethyl alcohol for alcoholic beverage productions. Molasses (dry matter content, purity, pH), trope (pH, vol % of alcohol, unfermented sugar and yeast) and refined ethyl alcohol quality (alcohol content, total acids, total esters, reducing compounds, aldehydes) were analysed and based on determined parameters it was concluded that refined ethyl alcohol corresponds to provisions of Croatian laws for alcohol of agricultural origin.
Parallel keywords (Croatian)etanol
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:867976
CommitterIvana Šuvak