undergraduate thesis
Production of alcohol in sugar factory „Sladorana“ in Županja

Tamara Popović (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleProizvodnja alkohola u tvornici šećera "Sladorana" u Županji
AuthorTamara Popović
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Šećerna repa (lat. Beta vulgaris) industrijska je biljka koja se uzgaja radi proizvodnje šećera, zbog visoke koncentracije saharoze u njenom korijenu. Melasa je nusproizvod koji zaostaje nakon finalne kristalizacije šećera. Melasa se sastoji od vode, saharoze, glukoze, fruktoze te različitih nešećera koji nisu uklonjeni tijekom procesa čišćenja difuznog soka. Alkoholno vrenje se u prirodi odvija spontano uz djelovanje mikroorganizama od kojih su najvažniji kvasci. Etanol se danas u industrijskim uvjetima proizvodi najčešće iz nafte te iz šećernih i škrobnih sirovina. Alkoholna fermentacija se odvija u dva koraka tako što prvo piruvat prelazi u acetaldehid i CO2, a zatim acetaldehid i NADH prelaze u etanol i NAD+.
Keywordssugar beet molasses sugar
Parallel title (English)Production of alcohol in sugar factory „Sladorana“ in Županja
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 levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2009-10-20
Parallel abstract (English)
Sugar beet (lat. Beta vulgaris) is an industrial plant which is cultivated mostly of sugar production and its root contains high concetration of sucrose. Molasses is by-product which lapse after final sugar crystalization. It is composed of water, sucrose, glucose, fructose and different non sugar components which weren't abstracted during the process of cleaning diffuse juice. Alcohol fermentation is in progress under the influence of microorganisms of which most important are yeasts. Industrial ethanol is produced in two ways, the first one is produced from petroleum and the other from sugar and starch raw material. Alcohol fermentation is in progress in two steps where the first step includes how pyruvate proceedes to acetylaldehid and CO2, then acetylaldehid and NADH proceed to ethanol and NAD+.
Parallel keywords (Croatian)šećerna repa melasa šećer
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:109:780771
CommitterIvana Šuvak