Gospodarenje vodom u pivovari BUP Buzet

master's thesis

• Title (english): Water management in BUP brewery Buzet
• Author: Andrej Ražman
• Mentor: Ivan Mijatović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2009-03-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Voda je jedna od najvažnijih sirovina u pivarstvu, kvaliteta i cijena gotovog piva ovise o cijeni i kvaliteti vode. Tijekom procesa proizvodnje piva voda se koristi kao rashladni i ogrjevni medij te iz tog razloga potrebna je posebno pripremljena tehnološka voda (demineralizacija, ionska izmjena) koja bi zadovoljila potrebne parametre. U odnosu na cjelokupnu potrošnju vode u pivovari velika količine vode troši se za pranje procesne opreme. Kako bi se prikupili cjeloviti podaci o gospodarenju vode u pivovari potrebno je odrediti količine utrošene vode u svim odjeljenjima proizvodnje. Na temelju podataka prikupljenih u pivovari BUP (Buzetska pivovara) potrebno je 7,588 hL vode za proizvodnju 1 hL piva. Stoga, glavni cilj je smanjenje potrošnje vode po proizvedenom hL piva; u pogledu takvog smanjenja razmatraju se sve mogućnosti rekuperacije vode obradom otpadnih voda. Smanjenjem količine otpadnih voda smanjila bi se i količina sirove vode te bi cijena vode bila niža, a u konačnici snizila bi se i cijena gotovog proizvoda.

Abstract (english)

The most important raw material in the beer production is water. The beer production’s cost is directly influenced by the cost of water. In brewery process water is used for steam production and worth cooling; special water treatment like demineralization or deionization are required. Comparing to the total water consumption in a brewery process, a considerable part of it is used for cleaning process. The total amount of consumed water in the production sectors will lead us to the final result of water management in a brewery process. Based on my research in BUP brewery the fresh water to beer ratio is 7,588. The aim is to decrease the water consumption by reusing water after waste water treatment. By decreasing the waste waters quantity the price of income water will decrease, and it will directly influence the price of final product.

• Keywords: pivovara; gospodarenje; voda; rekuperacija; potrošnja
• Keywords (english): brewery; consumption; water; management; recycling
• Language: croatian
• URN:NBN: urn:nbn:hr:159:414212
• 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: 2017-08-31 09:17:25