Dobivanje bioetalnola iz šećernog sirupa

master's thesis

• Title (english): Bioethanol formation from sugar syrup
• Author: Andrijana Perutina
• Mentor: Damir Karlović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2007-05-31, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Osnovna sirovina za proizvodnju šećera u umjerenim sjevernim područjima je šećerna repa. To je biljka u čijem se vretenastom korijenu nalaze pohranjen šećer i mnogi drugi spojevi, a njihovi udjeli kao i međusobni odnosi ovise najviše o kemijskom sastavu tla i gnojidbi. Uzimani su uzorci repe, međuprodukata tehnološkog procesa proizvodnje šećera (difuznog soka, rijetkog soka), te su im određivani procesni parametri: polarizacija, pH-vrijednost, kvocijent čistoće, udjel inverta, saharifikacija, boja, količina bioetanola (metoda po Martin-Dietrichu). Provedena je alkoholna fermentacija difuznog soka s pomoću kvasca Saccharomyces cerevisiae TVG4. Na osnovu dobivenih rezultata vidljivo je da difuzni sok zadovoljava zahtjeve za dobivanje bioetanola iz šećernog sirupa, dok rijetki sok ne zadovoljava te zahtjeve.

Abstract (english)

The basic raw material for sugar production in the temperate zones of the north is sugar beet. It is a plant in whose spindle shaped root sugar and numerous other compounds are stored and their shares, as well as their ratio, depend mostly on chemical composition of the soil and fertilisation. Samples of sugar beet, together with samples of intermedial products in technological process of sugar production (raw juice, thin juice), were taken and their process parameters: polarisation, pH– valute, purity quotient, invert sugar content, saccharification, color, guantity of bioethanol (Martin – Dietrich method). Alcohol fermentation of thin juice has been done by yeast Saccharomyces cerevisiae TVG4. According to the obtained results the raw juice satisfies all the demands for bioethanol formation from the sugar syrup, while the thin juice doesn' t satisfy these demands.

• Keywords: Saccharomyces cerevisiae; šećerna repa
• Keywords (english): Saccharomyces cerevisiae; sugar beet.
• Language: croatian
• URN:NBN: urn:nbn:hr:159:598579
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 12:18:39