Ekspanzija duhanskog rebra ukapljenim CO2 dobivenim alkoholnom fermentacijom kukuruzne krupice

master's thesis

• Title (english): Expansion of tobacco stem by liquefied CO2 produced in alcohol fermentation of corn grits
• Author: Romino Stojanov
• Mentor: Zorislav Đaković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); Zagreb
• Defense date and country: 2009-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ekspanzija duhanskog rebra jedan je od najviše istraživanih postupaka u duhanskoj industriji, zbog toga što se ekspanzijom povećava volumen duhanskog rebra, a ujedno i smanjuje udio štetnih tvari u duhanskim proizvodima. Usporedbom eksperimentalnih rezultata moguće je vidjeti da se ekspanzijom duhanskog rebra „moć punjenja“ povećava za čak 3 puta. Postupak dobivanja alkohola i CO2 iz kukuruzne krupice koristan je zbog toga što se CO2 nastao kao nusprodukt u navedenoj fermentaciji može iskoristiti kao agens za ekspanziju duhanskog rebra. Alkoholnom fermentacijom sa kvascem Saccharomyces cerevisiae u semiaerobnim uvjetima iz ošećerene kukuruzne krupice dobiveno je oko 50 g/L CO2, vrijednog nusprodukta za ekspanziju duhanskog rebra.

Abstract (english)

Expansion of tobacco stem is one of the most researched procedures in tobacco industry, because the expansion increases volume of tobacco stem, and at the same time it reduces the share of harmful matter in tobacco products. By comparing experimental results, it can be noticed that with the expansion of tobacco stem the “filling capacity” is increased by no less than 3 times. The procedure of producing alcohol and CO2 from corn grits is useful because CO2 produced as by-product in the aforementioned fermentation can be used as agent in tobacco stem expansion. Alcohol fermentation with yeast Saccharomyces cerevisiae in semi-aerobic conditions from sugared corn grits has produced approximately 50 g/L CO2 of useful by-product for tobacco stem expansion.

• Keywords: duhansko rebro; ekspanzija; alkoholna fermentacija; CO2
• Keywords (english): tobacco stem; expansion; alcohol fermentation; CO2
• Language: croatian
• URN:NBN: urn:nbn:hr:159:605461
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-30 10:32:56