Obrada vode u pivarstvu

undergraduate thesis

• Title (english): Water treatment in brewing
• Author: Luka Grüngold
• Mentor: Josip Ćurko (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Water Technology); Zagreb
• Defense date and country: 2018-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Voda čini najveći volumni udio piva. Poznavanje i podešavanje kemijskog sastava vode je bitno za proizvodnju piva. Poželjni spojevi u vodi tijekom proizvodnje piva su kalcij, magnezij, natrij te kloridi i sulfati. Tip piva koji se proizvodi ovisi i o primijenjenim sirovinama te o odabranim tehnološkim postupcima. Voda se obrađuje jer može sadržavati suspendirane čestice, koloide, mikroorganizme, organske i otopljene tvari. Postupci obrade su filtracija, membranski procesi, ionska izmjena te dodatak oksidacijskih sredstva. Alkaliteta vode u pivarstvu se regulira jer utječe na pH-vrijednost otopine (aktivnost kvasaca). Smanjuje se kuhanjem, razrjeđivanje, dodatkom baza i kiselina, a povećava dodatkom hidroksida i soli karbonata. Proizvodnja piva napreduje primjenom novijih tehnologija kao što su UV-zračenje, ultrazvuk, hidrodinamička kavitacija i drugi.

Abstract (english)

Water makes the largest volume of beer. Knowing and adjusting the chemical composition of water is essential for the production of the beer. Preferred water compounds for production of beer are calcium, magnesium, sodium, chlorides and sulphates. The type of produced beer depends on the raw materials used and selected technological processes. Water is processed because it can contain suspended particles, colloids, microorganisms, organic and dissolved substances. Treatment processes include filtration, membrane processes, ion exchange and addition of oxidizing agents. Alkalinity of water in the brewery is regulated because it affects the pH of the solution (yeast activity). Alkalinity can be reduced by cooking, diluting, adding bases and acids and increased by the addition of hydroxide and carbonate salts. Beer production is advancing by applying new technologies such as UV radiation, ultrasound, hydrodynamic cavitation and others.

• Keywords: alkalitet; fermentacija; ionska izmjena; membranski procesi; oksidacijska sredstava
• Keywords (english): alkalinity; fermentation; ion exchange; membrane processes; oxidation agents
• Language: croatian
• URN:NBN: urn:nbn:hr:159:397509
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-18 08:06:20