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undergraduate thesis
Obrada vode u pivarstvu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:397509
Grüngold, Luka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Water Technology

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

Cite this document

Grüngold, L. (2018). Obrada vode u pivarstvu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:397509

Grüngold, Luka. "Obrada vode u pivarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:397509

Grüngold, Luka. "Obrada vode u pivarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:397509

Grüngold, L. (2018). 'Obrada vode u pivarstvu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:397509

Grüngold L. Obrada vode u pivarstvu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:397509

L. Grüngold, "Obrada vode u pivarstvu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:397509

Metadata
TitleObrada vode u pivarstvu
Title (english)Water treatment in brewing
AuthorLuka Grüngold
MentorJosip Ćurko (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Water Technology)
Zagreb
Defense date and country2018-07-09, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:397509
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-18 08:06:20