professional thesis
Kontrola kvalitete tijekom rafinacije šećera iz šećerne repe i sirovog smeđeg šećera iz šećerne trske

Nela Drača (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleKontrola kvalitete tijekom rafinacije šećera iz šećerne repe i sirovog smeđeg šećera iz šećerne trske
AuthorNela Drača
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Proizvodnja i potrošnja konzumnog šećera (saharoze) u svijetu u stalnom je porastu te danas iznosi oko 150 milijuna tona godišnje. Šećer koji se nalazi na tržištu proizveden je uglavnom iz šećerne trske i šećerne repe. Kontrola kvalitete tijekom proizvodnje šećera od iznimne je važnosti jer se time ostvaruju preduvjeti za dobivanje šećera odgovarajuće kvalitete. Cilj ovog rada bio je provoditi analizu sirovina, međuproizvoda te finalnog proizvoda u procesu proizvodnje šećera iz šećerne repe i sirovog šećera iz šećerne trske. Osim toga, usporedili su se rezultati analiza dobivenih tijekom proizvodnje šećera iz različitih sirovina (iz šećerne repe i sirovog šećera iz šećerne trske). Parametri kvalitete pratili su se tijekom trajanja kampanje, koja za preradu šećera iz šećerne repe iznosi 4 mjeseca, a za preradu smeđeg trščanog šećera 4 tjedna. Rezultati analiza poslužili su za postavljanje te eventualno korigiranje parametara tijekom procesa proizvodnje kako bi se dobio finalni proizvod (konzumni šećer) određene kakvoće, uz maksimalno iskorištenje. Analiza kvalitete konzumnog šećera pokazala je da proizvedeni šećer udovoljava "Pravilniku o šećeru i ostalim saharidima, njihovim otopinama te škrobu i škrobnim sirupima".
Keywordssugar sugar beet sugar cane quality control
Committee MembersDrago Šubarić
Jurislav Babić
Mirela Kopjar
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
Food Safety and Quality
Study programme typeuniversity
Study levelpostgraduate specialist
Study programmeFood Safety and Quality
Academic title abbreviationuniv. spec. techn. aliment.
Genreprofessional thesis
Language Croatian
Defense date2009-12-04
Parallel abstract (English)
Production and consumption of sugar (sucrose) in the World is in continuous increase and today it amounts around 150 million tones yearly. Sugar that is on market is produced mostly from sugar cane and sugar beet. Quality control during production of sugar is of exceptional importance because therewith the prerequisites for production of sugar of appropriate quality are realized. The aim of this work was to implement the analysis of raw material, the amongstproduct and the final product in process of sugar production from sugar beet and sugar cane. Furthermore, the results of analysis obtained during sugar production from different raw materials (from sugar beet and raw sugar from sugar cane) were compared. Quality parameters were monitored during standing campaign, which lasted around 4 months for processing sugar from sugar beet, and 4 weeks for processing brown cane sugar. Based on results of analysis, parameters during production process were set or eventually corrected in order to obtain final product - sugar of defined quality with maximum utilization. Quality analysis of sugar showed that produced sugar complied "Regulations of sugar and other saccharides, their solutions and starch and starch syrups".
Parallel keywords (Croatian)šećer šećerna repa šećerna trska kontrola kvalitete
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:109:805584
CommitterIvana Šuvak