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master's thesis
Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:319549
Šućurović, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Šućurović, M. (2011). Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:319549

Šućurović, Marija. "Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:319549

Šućurović, Marija. "Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:319549

Šućurović, M. (2011). 'Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:319549

Šućurović M. Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:319549

M. Šućurović, "Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:319549

Metadata
TitleOptimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C
Title (english)Process optimization of whey microfiltration at 20°C
AuthorMarija Šućurović
MentorRajka Božanić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2011-12-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je optimirati primjenu mikrofiltracije u obradi sirutke, a u svrhu osiguranja maksimalne mikrobiološke kvalitete. Istraživanje je provedeno pri temperaturi 20°C prema zadanim procesnim parametrima u smislu određivanja optimalnog transmembranskog tlaka i iskorištenja procesa. Pri svakom pokusu mjeren je protok kroz membranu, a u svim izuzetim uzorcima određivan je ukupan broj mikroorganizama. Nadalje, učinkovitost procesa mikrofiltracije uspoređena je s učinkovitošću pasterizacije pri temperaturi 73°C u trajanju 20 sekundi.. Tako je najbolja redukcija ukupnog broja mikroorganizama (3,8 log) postignuta pri transmembranskom tlaku 1,5 bar i ulaznom protoku 29 Lh-1 što je ujedno i najbliže učinku pasterizacije. Ustanovljeno je da se membranom veličine pora 0,45 μm može postići prosječna redukcija ukupnog broja mikroorganizama oko 99,86 %.
Abstract (english)
The aim of this study was optimizing microfiltration in the processing of whey, in order to ensure maximum microbiological quality. The study was conducted at a temperature of 20°C according to the given process parameters in terms of determining the optimal transmembrane pressure and process yield. In each experiment flow rate was measured through the membrane and in all samples was total number of microorganisms determined. Efficiency of the filtration process was compared to pasteurization at 73°C for 20 seconds. Best microbial reduction (3.8 log) was achieved at a pressure of 1,5 bar and the inlet flow of whey of 29 Lh, which is also the nearest effect to reduction achieved by pasteurization. It was found that the use of membrane pore size 0.45 μm can achieve an average microbial removal approximately of 99.86%.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:319549
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-31 09:41:10