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master's thesis
Različite tehnike proizvodnje etanola na svježem soku šećerne repe i razvoj njihovih matematičkih modela
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:200437
Gašpari, Slavica
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

Cite this document

Gašpari, S. (2010). Različite tehnike proizvodnje etanola na svježem soku šećerne repe i razvoj njihovih matematičkih modela (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:200437

Gašpari, Slavica. "Različite tehnike proizvodnje etanola na svježem soku šećerne repe i razvoj njihovih matematičkih modela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:200437

Gašpari, Slavica. "Različite tehnike proizvodnje etanola na svježem soku šećerne repe i razvoj njihovih matematičkih modela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:200437

Gašpari, S. (2010). 'Različite tehnike proizvodnje etanola na svježem soku šećerne repe i razvoj njihovih matematičkih modela', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:200437

Gašpari S. Različite tehnike proizvodnje etanola na svježem soku šećerne repe i razvoj njihovih matematičkih modela [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2025 January 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:200437

S. Gašpari, "Različite tehnike proizvodnje etanola na svježem soku šećerne repe i razvoj njihovih matematičkih modela", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:200437

Metadata
TitleRazličite tehnike proizvodnje etanola na svježem soku šećerne repe i razvoj njihovih matematičkih modela
Title (english)Different cultivation techniques foe ethanol production from raw sugar beet juice and development of their mathematical model
AuthorSlavica Gašpari
MentorBožidar Šantek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2010-10-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom istraživanju proučavana je proizvodnja etanola pomoću kvasca Saccharomyces cerevisiae na svježem soku šećerne repe. Za vođenje procesa proizvodnje etanola primijenjene su ove tehnike: šaržni proces, šaržni proces s pritokom supstrata i polukontinuirani proces. Proces proizvodnje etanola opisan je formalno kinetičkim modelima, a za izradu modela korišten je program Berkeley Madonna. Međusobna usporedba različitih tehnika proizvodnje etanola na osnovi pokazatelja uspješnosti bioprocesa pokazala je da šaržni proces s pritokom supstrata ima najveću učinkovitost uz najveći stupanj konverzije supstrata u produkt, a polukontinuirani najveću produktivnost bioprocesa. Nadalje, međusobna usporedba različitih kinetičkih modela pokazuje da Aiba model najbolje opisuje šaržni proces proizvodnje etanola, Monod model šaržni proces s pritokom supstrata te Levenspiel model polukontinuirani proces proizvodnje etanola.
Abstract (english)
In this investigation, the production of ethanol on the raw sugar beet juice by Saccharomyces cerevisiae was studied. For ethanol production following cultivation techniques were used: batch, fed batch and repeated batch. Ethanol production was described by formal kinetic models that were established by software Berkeley Madonna. Comparison between different cultivation techniques on the basis of efficiency pointed out that fed batch process has the highest efficiency and conversion coefficient and repeated batch process the highest productivity, respectively. Furthermore, comparison between different kinetic models shows that Aiba model was the most successful for description of batch process, Monod model for description of fed batch process and Levenspiel model for description of repeated batch process for ethanol production, respectively.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:200437
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-08-29 11:17:04