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undergraduate thesis
Provedba kristalizacije šećera u tvornici šećera „Sladorana“ u Županji
2009. urn:nbn:hr:109:984539
Oršolić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Oršolić, M. (2009). Provedba kristalizacije šećera u tvornici šećera „Sladorana“ u Županji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:984539

Oršolić, Martina. "Provedba kristalizacije šećera u tvornici šećera „Sladorana“ u Županji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:984539

Oršolić, Martina. "Provedba kristalizacije šećera u tvornici šećera „Sladorana“ u Županji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:984539

Oršolić, M. (2009). 'Provedba kristalizacije šećera u tvornici šećera „Sladorana“ u Županji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:984539

Oršolić M. Provedba kristalizacije šećera u tvornici šećera „Sladorana“ u Županji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:984539

M. Oršolić, "Provedba kristalizacije šećera u tvornici šećera „Sladorana“ u Županji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:984539

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Metadata
TitleProvedba kristalizacije šećera u tvornici šećera „Sladorana“ u Županji
Title (english)Procedure of sugar crystallization in sugar factory „Sladorana“ in Županja
AuthorMartina Oršolić
MentorJurislav Babić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2009-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Šećer je danas jedan od glavnih sastojaka svakodnevne prehrane. Svaki stanovnik Europe konzumira između 80 i 100 grama šećera na dan. Šećer (saharoza) koji se danas nalazi na tržištu proizveden je uglavnom iz šećerne trske i šećerne repe. Danas se šećer proizvodi u oko 100 zemalja širom svijeta, od čega oko 76 % proizvedenog šećera odnosi se na šećer iz šećerne trske. Proizvodnja šećera iz šećerne repe sastoji se iz slijedećih operacija: pripremi repe za ekstrakciju, ekstrakciji šećera iz repinih rezanaca difuzijom, čišćenju difuznog soka alkalizacijom i saturacijom, koncentriranju soka uparavanjem i kristalizaciji šećera. Zadatak kristalizacije je odvojiti otopljeni šećer u obliku kristala i omogućiti što veće iskorištenje čistog šećera.
Abstract (english)
Sugar is one of the main ingredients found in a daily diet. Every resident of Europe consumes between 80 and 100 grams of sugar per day. Sugar (sucrose), which is now on the market is mainly produced from sugar cane and sugar beet. Today sugar is produced in about 100 countries worldwide and about 76% of the produced sugar refers to the sugar that comes from sugar cane. The production of sugar from sugar beet is based on: the preparation of sugar beet extraction, extraction of sugar from beets noodles diffusion, juice purification of diffuse alkalization and saturation, the concentration of the juice, by evaporation and crystallization of sugar. The final task is to separate the dissolved sugar, which is in a cristall form, in order to allow the greater use of pure sugar.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:984539
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-11-12 14:05:29