Utjecaj nečistoća u repi na konačno iskorištenje šećera

master's thesis

• Title (english): Influence of Impuritys of Sugar Beet on Final Sugar Yield
• Author: Vuk Zlatar
• Mentor: Damir Karlović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2005-06-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Šećerna repa je osnovna sirovina za proizvodnju šećera u zemljama umjerenog pojasa. To je biljka vretenasta korijena u čijim se stanicama nalazi pohranjen šećer. Pored šećera u sastav korijena ulaze i mnogobrojne druge tvari i spojevi, čija količina i omjeri, kao i udio šećera ovisi o mnoštvu vanjskih čimbenika tijekom proizvodnje i rasta repe, a ponajviše o kemijskom sastavu tla i gnojidbi. U radu je ispitivana repa, međuproizvodi tehnološkog procesa proizvodnje šećera, i melase. Analizirani parametri su polarizacija, kvocijent čistoće, suha tvar, boja, pH, količina kalij, natrija, alfa-aminodušika, inverta te švedski broj, Silinov broj i mrve. Rezultati su pokazali da se najviše šećera izgubi u melasi. Gubitak šećera u melasi ovisi o vrsti i količini melasogenih tvari. Tvari koje najviše utječu na stvaranje melase i gubitke šećera su kalij, natrij, alfa-aminodušik i invert. S obzirom da se te tvari ne uklanjaju klasičnim postupcima čišćenja sokova, potrebno je prilikom proizvodnje šećerne repe provoditi odgovarajuće mjere kako bi njihov sadržaj u repi bio što manji.

Abstract (english)

Sugar beet is the basic raw material for sugar production in the lands of medium belt. The plant has spindle shaped root in which cells the sugar is stored. In content of the root, beside sugar there numerous of other substances and compounds, which amounth and ratio just like the share of sugar depends about large number of external factors during the production and growth of beet, most of all about the chemical content of soil and fertilisation. In this work samples of beet, intermedial products of technological process of sugar production and molasses are exemined. Analysed parameters are polarisation purity quotient,dry matter, color, pH, amounth of potassium, sodium, alpha-aminonitrogen, and invert,also swedish number, Silin number and crumbs. Results have shown that the major amount of sugar is lost in molasses. The substances which have generall influence on molasses formation and sugar losses, are potassium, sodium, alpha-aminonitrogen and invert. Considering that those substances are not removed by classical procedures of juice purification, it is requierd to realise adquate measures during production of sugar beet to reduce their level in beet on minimum.

• Keywords: Šećerna repa; šećer; šećerana; melasa; nečistoća
• Keywords (english): sugar beet; sugar; sugar plant; molasses; impurity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:071925
• 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: 2017-09-13 11:02:38