undergraduate thesis
Proizvodnja kalcij-oksida i saturacionog plina u tvornici šećera Sladorana d.d. u Županji

Olivera Dominković (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleProizvodnja kalcij-oksida i saturacionog plina u tvornici šećera Sladorana d.d. u Županji
AuthorOlivera Dominković
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Šećer je danas jedan od glavnih sastojaka svakodnevne prehrane. Šećer (saharoza) koji se nalazi na tržištu proizveden je uglavnom iz šećerne trske i šećerne repe. Tehnološki postupak proizvodnje šećera iz šećerne repe uglavnom je kontinuirani postupak, a odvija se po fazama procesa koje su međusobno povezane u tehnološku cjelinu. U postupku čišćenja difuznog soka uklanjaju se u što većoj mjeri otopljeni nešećeri i suspendirane nečistoće. Nečistoće u difuznom soku ometaju kristalizaciju saharoze čime znatno smanjuju količinu proizvedenog šećera (iskorištenje). CO2 je plin slabo kiselog okusa. U obliku saturacijskog plina, zajedno sa kalcij-oksidom (CaO), dobiva se razgradnjom kalcij karbonata djelovanjem visoke temperature. Kalcij-oksid i CO2 se koriste za čišćenje difuznog soka koji se dobije difuzijom saharoze iz šećerne repe.
Keywordssugar beet sugar carbon dioxide calcium oxide
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2010-10-14
Parallel abstract (English)
Sugar is one of the main ingredients of daily diet. Sugar (sucrose) that is on the market is produced mainly from sugar cane and sugar beet. The technological process of sugar production from sugar beet is mainly a continuous process and occurs at stages that are interconnected in a technological entity. In the process of cleaning diffuse juice are removed as much as possible nešeceri dissolved and suspended impurities. Impurities in the diffusion juice hinder the crystallization of sucrose, which significantly reduce the amount of sugar produced (yield). CO2 gas is slightly sour taste. In the form of gas saturation, together with calcium oxide (CaO), is obtained by decomposition of calcium carbonate effect of high temperature. Calcium oxide and CO2 are used to clean diffuse juice obtained by diffusion of sucrose from sugar beet.
Parallel keywords (Croatian)šećerna repa šećer ugljični dioksid kalcijev oksid
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:705064
CommitterIvana Šuvak