prikaz prve stranice dokumenta Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon
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master's thesis
Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon
2020. urn:nbn:hr:109:817845
Korbar, Suzana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Korbar, S. (2020). Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:817845

Korbar, Suzana. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:817845

Korbar, Suzana. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:817845

Korbar, S. (2020). 'Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:817845

Korbar S. Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:817845

S. Korbar, "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:817845

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Metadata
TitleUtjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon
Title (english)The Influence of Concentration with a Membrane Process of Reverse Osmosis on the Colour Compounds of Cabernet Sauvignon Wine
AuthorSuzana Korbar
MentorAnita Pichler (mentor)
MentorIvana Ivić (pomoć pri izradi, neposredni voditelj)
MBZ: 360735
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2020-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Utjecaj koncentriranja crnog vina Cabernet Sauvignon procesom reverzne osmoze te utjecaj na zadržavanje tvari boje pri četiri različita tlaka (25, 35, 45, 55 bara) i dva temperaturna režima (s primjenom i bez primjene hlađenja) cilj je provedbe ovog diplomskog rada. Postupak koncentriranja proveden je na uređaju za reverznu osmozu Lab Unit 20 s kompozitnim membranama Alfa Laval-RO tipa RO98pHt M20 složenih u pločasti modul. Profil tvari boje vina detektiran je spektrofotometrijskim analizama te metodom visoko tekućinske kromatografije (HPLC). Dobiveni rezultati pokazuju visoku učinkovitost postupka koncentriranja vina tehnologijom reverzne osmoze. Optimalni parametri zadržavanja antocijana, flavonoida, fenolnih kiselina i ostalih vrlo osjetljivih sastojaka vina postignuti su pri procesnom tlaka od 55 bara s primjenom hlađenja. Suprotno tome, najveći gubitak kako pojedinačnih tako i ukupnih polifenolnih komponenti zamijećen je pri tlaku 45 i 55 bara bez mogućnosti hlađenja sustava.
Abstract (english)
Reverse osmosis (RO) concentration and influence on colour compounds of red wine Cabernet Sauvignon, which is exceptionally rich source of polyphenols and has a high level of antioxidative activity, at four different pressure levels (25, 35, 45, 55 bar) and two temperature regimes (with and without application of cooling) is the aim of this diploma paper. The procedure of concentration has been conducted on the apparatus for reverse osmosis Lab Unit 20 with composite membranes Alfa Laval-RO type RO98pHt M20 arranged in the laminated module. The profile of the wine pigment is detected through spectrophotometric analyses and high-performance liquid chromatography (HPCL). The results display a high efficiency of the wine concentration procedure using the technology of reverse osmosis. Optimum parameters of containing anthocyanins, flavonoids, phenol acids, and other highly sensitive wine components are achieved at the pressure of 55 bars, with cooling. Contrary to that, the biggest loss of both individual, as well as total polyphenol components, is noticed at the pressure of 45 and 55 bars without the application of the cooling system.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:817845
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-11-17 11:39:51