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master's thesis
Optimiranje utjecaja različitih dodataka na inhibiciju naknadne kristalizacije tekućeg šećera
2011. urn:nbn:hr:109:695260
Bertić, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials

Cite this document

Bertić, M. (2011). Optimiranje utjecaja različitih dodataka na inhibiciju naknadne kristalizacije tekućeg šećera (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:695260

Bertić, Marija. "Optimiranje utjecaja različitih dodataka na inhibiciju naknadne kristalizacije tekućeg šećera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:695260

Bertić, Marija. "Optimiranje utjecaja različitih dodataka na inhibiciju naknadne kristalizacije tekućeg šećera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:695260

Bertić, M. (2011). 'Optimiranje utjecaja različitih dodataka na inhibiciju naknadne kristalizacije tekućeg šećera', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:695260

Bertić M. Optimiranje utjecaja različitih dodataka na inhibiciju naknadne kristalizacije tekućeg šećera [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:695260

M. Bertić, "Optimiranje utjecaja različitih dodataka na inhibiciju naknadne kristalizacije tekućeg šećera", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:695260

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Metadata
TitleOptimiranje utjecaja različitih dodataka na inhibiciju naknadne kristalizacije tekućeg šećera
Title (english)Optimization of different additives impact on inhibition of liquid sugar recrystallization
AuthorMarija Bertić
MentorDarko Velić (mentor)
Committee memberDrago Šubarić
Committee memberDarko Velić
Committee memberMate Bilić
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Process Design and Construction Materials)
Osijek
Defense date and country2011-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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 %.
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%.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:695260
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-06 12:09:50