Vrenje, doviranje i odležavanje piva u jednoj posudi uz modificirano hlađenje

master's thesis

• Title (english): Modification of combi-tank cooling during fermentation, post-fermentation and maturation of beer
• Author: Jasna Radeljak
• Mentor: Vladimir Marić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2006-04-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Smanjenje troškova proizvodnje uz zadržavanje kvalitete proizvoda cilj je svakog proizvođača. U ovom je radu istraživana mogućnost smanjenja troškova rashladne energije isključivanjem jedne zone hlađenja na cilindrično konusnom fermentoru. Proces vrenja, doviranja i odležavanja vođen je u cilindrično konusnom fermentoru koji je hlađen samo s dvije zone hlađenja, na najvišoj razini cilindričnog dijela fermentora i na konusnom dijelu. Utjecaj hlađenja s pomoću dvije zone proučavan je u kombinaciji s većom količinom inokuluma. Tijekom procesa praćene su promjene temperature, pH, koncentracija ekstrakta, diacetila i broja kvaščevih stanica. Za određivanje koncentracije kvaščevih stanica korištene su dvije metode brojanja: u Thomaovoj komorici i coulter counter uređaju.

Abstract (english)

Optimizing processes in attempt to rationalize the cost of production with remaining quality of product is the main problem in every industry. In this study was investigated the possibility of reducing cost of cooling energy by excluding one of the cooling zones on cylindroconical fermentor. Process of fermentation, post-fermentation and maturation was conducted in the cylindroconical fermetor by two cooling zones, one on the highest level of cylindrical part and the second on the conical part of fermentor. The effect of cooling by two zones was also studied with higher quantity of inoculated yeast. During the process, temperature, pH, extract degree, diacetyl concentration and the number of the yeast cells were observed. Concentration of the yeast cells was determinated with two counting methods: counting in Thoma-o chamber and with coulter counter device.

• Keywords: coulter counter; cilindrično konusni fermentor; hlađenje; vrenje
• Keywords (english): cooling; coulter counter; cylindroconical fermenters; fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:616425
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-08 11:00:53