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undergraduate thesis
KONTINUIRANA FERMENTACIJA I DESTILACIJA MELASE
2016. urn:nbn:hr:112:291780
Dujmić, Nenad
Polytehnic in Pozega
Biotechnical department

Cite this document

Dujmić, N. (2016). KONTINUIRANA FERMENTACIJA I DESTILACIJA MELASE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:291780

Dujmić, Nenad. "KONTINUIRANA FERMENTACIJA I DESTILACIJA MELASE." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:291780

Dujmić, Nenad. "KONTINUIRANA FERMENTACIJA I DESTILACIJA MELASE." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:291780

Dujmić, N. (2016). 'KONTINUIRANA FERMENTACIJA I DESTILACIJA MELASE', Undergraduate thesis, Polytehnic in Pozega, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:291780

Dujmić N. KONTINUIRANA FERMENTACIJA I DESTILACIJA MELASE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:112:291780

N. Dujmić, "KONTINUIRANA FERMENTACIJA I DESTILACIJA MELASE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:291780

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Metadata
TitleKONTINUIRANA FERMENTACIJA I DESTILACIJA MELASE
Title (english)CONTINUOUS FERMENTATION AND DISTALATION OF MOLASSES
AuthorNenad Dujmić
MentorStanko Zrinščak (mentor)
Committee memberJosip Mesić (predsjednik povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
Committee memberMario Jakobović (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2016-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
U tvornici šećera „Sladorana d.o.o.“ proces proizvodnje alkohola se obavlja kroz kontinuiranu fermentaciju melase koja je nastala kao nusproizvod tokom prerade šećerne repe i šećerne trske. Proizvodnja alkohola se vrši procesom vrenja (početna i kontinuirana faza). U početnoj fazi nastaje čista, odnosno laboratorijska kultura kvasca koji se proizvodi u potrebnoj količini za kontinuiranu proizvodnju alkohola. Kroz procese tih dviju faza, dobivamo alkohol koji ima široku upotrebu svuda oko nas, kao npr. u industriji pića, prehrambenoj industriji, farmaceutskoj industriji itd. Cilj ovog rada je opisati cijelokupni proces proizvodnje alkohola, i to rafiniranog etilnog alkohola i tehničkog alkohola kroz proces kontinuirane fermentacije i destilacije melase u sklopu tvornice šećera, „Sladorana d.o.o.“ u Županji.
Abstract (english)
In the sugar factory „Sladorana d.o.o.“ the process of manufacturing alcohol is done through continuous fermentation of mollasses which is a by-product made through processing sugar-beet and sugar-cane. The manufacturing of alcohol is made through fermentation (initial and continuous phase). In the initial phase there is pure, laboratory culture of yeast, that is made in predefined quantity for continuous manufacturing of alcohol. Through process of these two phases, we get alcohol that has diverse usage all around us, such as liquor industry, food industry, pharmaceutical industry and so on. The goal of this work is to depict the whole process of making alcohol, and that is refined ethyl alcohol and technical alcohol through process of continuous fermentation and destilation of mollasses in the sugar factory „Sladorana d.o.o.“ in Županja.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:291780
Study programmeTitle: Viticulture and Fruit-growing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-06-15 12:51:57