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undergraduate thesis
Fizikalno-kemijska karakterizacija destilata jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:025163
Lukin, Priska
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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

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Lukin, P. (2018). Fizikalno-kemijska karakterizacija destilata jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:025163

Lukin, Priska. "Fizikalno-kemijska karakterizacija destilata jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:025163

Lukin, Priska. "Fizikalno-kemijska karakterizacija destilata jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:025163

Lukin, P. (2018). 'Fizikalno-kemijska karakterizacija destilata jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:025163

Lukin P. Fizikalno-kemijska karakterizacija destilata jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:025163

P. Lukin, "Fizikalno-kemijska karakterizacija destilata jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:025163

Metadata
TitleFizikalno-kemijska karakterizacija destilata jabuke
Title (english)Physical and chemical characterization of apple distillate
AuthorPriska Lukin
MentorDamir Stanzer (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jabuka (Malus domestica sp.) je voće koje se često koristi za proizvodnju rakije u Hrvatskoj. Određeni omjer kiselina i šećera u nekim vrstama jabuke doprinosi kvaliteti destilata pa se većinom koriste vrste Jonatan i Zlatni delišes. Konačni proizvod je jabukovača - voćna rakija dobivena destilacijom prefermentiranog mošta jabuke. Tijekom procesa proizvodnje ispitivanih uzoraka korištena je frakcijska destilacija, kojom se najbolje izdvajaju aromatske komponente koje pridonose kvaliteti destilata. Cilj ovog rada je praćenje procesa proizvodnje rakije od jabuke i određivanje njenih karakteristika. Određena je koncentracija hlapivih komponenti (ukupni esteri i kiseline), metanola i etanola u različitim frakcijama destilata. Rezultati su pokazali da je koncentracija hlapivih komponenti najveća u prvoj frakciji, jednako kao i koncentracija metanola i etanola. Njihov udio se smanjuje tijekom destilacije, zbog čega je njihova koncentracija u drugoj frakciji manja.
Abstract (english)
The apple (Malus domestica sp.) is a fruit which is often used for brandy production in Croatia. A certain ratio of acids and sugars in some types of apples contribute to the quality of distillates, so commonly Jonatan and Golden Delis apples are used. The final product is a fruit brandy obtained by distillation of the fermented apple mash. During the production process of the tested samples, fractional distillation was used, which best distinguishes the aromatic components that contribute to the quality of the distillate. The aim of this paper is tracking the production process of apple brandy and determine its characteristics. The concentration of volatile components (total esters and acids), methanol and ethanol are determined in different distillate fractions. The results showed that the concentration of esters and acids were highest in the first fraction, just as the concentration of methanol and ethanol. Their proportion decreases during distillation, which is why their concentration in the second fraction is smaller.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:025163
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 on2018-09-11 07:32:37