master's thesis
Optimization of different additives impact on inhibition of liquid sugar recrystallization

Marija Bertić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials
Metadata
TitleOptimiranje utjecaja različitih dodataka na inhibiciju naknadne kristalizacije tekućeg šećera
AuthorMarija Bertić
Mentor(s)Darko Velić (thesis advisor)
Abstract
U radu je ispitan utjecaj različitih dodataka tekućem šećeru s obzirom na mogućnost odgode i/ili sprječavanja naknadne kristalizacije. Promjene na uzorcima tekućeg šećera praćene su mjerenjem pH vrijednosti, boje, količine invertnog šećera, masene koncentracije suhe tvari saharoze te mikrobiološkom analizom uzoraka. Nakon provedenih preliminarnih istraživanja, odabrani dodaci za inhibiciju naknadne kristalizacije tekućeg šećera su limunska i askorbinska kiselina u različitim masenim udjelima. Za praćenje promjene boje i količine invertnog šećera korištene su standardne ICUMSA metode; masena koncentracija suhe tvari saharoze očitavana je direktno na refraktometru, a za mikrobiološku analizu uzoraka korištena je ICUMSA metoda membranske filtracije. Kristalizacija odabranih uzoraka izazvana je cijepljenjem uzoraka kristalima saharoze te njihovim hlađenjem. Uzorci s dodatkom askorbinske kiseline nisu dali zadovoljavajuće rezultate s obzirom na odgodu i/ili sprječavanje naknadne kristalizacije. Za razliku od njih, uzorci s dodatkom limunske kiseline daju zadovoljavajuće rezultate u pogledu odgađanja kristalizacije, a rezultati analiza uzoraka pokazuju kako oni i dalje udovoljavaju važećim pravilnicima s obzirom na sadržaj invertnog šećera, pH vrijednost i mikrobiološku ispravnost. Provedeno je i mjerenje s ciljem izračuna gubitaka topline kroz stijenku uređaja za otapanje tekućeg šećera. Izračun pokazuje da je izolacijom uređaja gubitak topline smanjen za 87,42 %.
Keywordssugar liquid sugar recrystallization citric acid ascorbic acid heat loss
Parallel title (English)Optimization of different additives impact on inhibition of liquid sugar recrystallization
Committee MembersDrago Šubarić
Darko Velić
Mate Bilić
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Process Design and Construction Materials
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2011-09-19
Parallel abstract (English)
The graduate work examined the influence that additives have on recrystallization of liquid sugar considering postponing as well as preventing recrystallization. Samples changes were monitored troughout the analysis of pH value, colour, invert sugar concentration, sucrose dry substance concentration as well as microbiologial analysis. Selected additives for liquid sugar recrystallization inhibition were citric and ascorbic acid, added in different proportions. For colour and invert sugar concentration analysis, standard ICUMSA methods were used; sucrose dry substance concentration was measured directly using refractometer and ICUMSA membrane filtration method was used for microbiological analysis. Samples crystallization was triggered by sucrose crystals inoculation and additionally by cooling. Samples with added ascorbic acid did not give favorable results considering postponing or preventing recrystallization. However, samples with added citric acid indicate that recrystallization can be postponed in the way that the samples analysis results still meet regulations considering invert sugar concentration, pH value and microbiologial safety. Within graduate work measurements were carried out on the outside wall of the machine for liquid sugar production. Based on the measurements and heat loss calculations, it can be concluded that the wall isolation reduces energy loss for 87,42%.
Parallel keywords (Croatian)šećer tekući šećer naknadna kristalizacija limunska kiselina askorbinska kiselina gubitak topline
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:109:695260
CommitterSanda Hasenay