undergraduate thesis
Procedure of sugar crystallization in sugar factory „Sladorana“ in Županja

Martina Oršolić (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleProvedba kristalizacije šećera u tvornici šećera „Sladorana“ u Županji
AuthorMartina Oršolić
Mentor(s)Jurislav Babić (thesis advisor)
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.
Keywordssugar beet sucrose crystallization
Parallel title (English)Procedure of sugar crystallization 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 date2009-09-24
Parallel 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.
Parallel keywords (Croatian)šećerna repa saharoza kristalizacija
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:109:984539
CommitterIvana Šuvak