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master's thesis
Proizvodnja kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru uz dodatak suhih smokvi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:051200
Kralj, Monika
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

Kralj, M. (2023). Proizvodnja kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru uz dodatak suhih smokvi (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:051200

Kralj, Monika. "Proizvodnja kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru uz dodatak suhih smokvi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:051200

Kralj, Monika. "Proizvodnja kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru uz dodatak suhih smokvi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:051200

Kralj, M. (2023). 'Proizvodnja kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru uz dodatak suhih smokvi', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:051200

Kralj M. Proizvodnja kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru uz dodatak suhih smokvi [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 June 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:051200

M. Kralj, "Proizvodnja kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru uz dodatak suhih smokvi", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:051200

Metadata
TitleProizvodnja kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru uz dodatak suhih smokvi
Title (english)Production of kefir beverage in horizontal rotating tubular bioreactor with the addition of dried figs
AuthorMonika Kralj
MentorMladen Pavlečić (mentor)
Committee memberMario Novak (predsjednik povjerenstva)
Committee memberAndreja Leboš-Pavunc (član povjerenstva)
Committee memberBlaženka Kos (član povjerenstva)
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 country2023-05-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kefirni napitak je proizvod dobiven fermentacijom šećerne podloge koju provodi združena kultura mikroorganizama. Karakterizira ga probiotičko, protuupalno, antioksidativno i antibakterijsko djelovanje. U preliminarnom dijelu ovog diplomskog rada ispitan je utjecaj količine dodanih suhih smokvi na dinamiku proizvodnje i sastav kefirnog napitka. Na temelju preliminarnih rezultata u drugom dijelu istraživanja ispitana je mogućnost proizvodnje kefirnog napitka u horizontalnom rotirajućem cijevnom bioreaktoru (HRCB-u) s dodanom količinom suhih smokvi od 0,2 % m/V. Eksperimenti u HRCB-u su provedeni korištenjem konstantne i intervalne rotacije bioreaktora te je ukupno provedeno šest različitih eksperimenta. Intervalna rotacija bioreaktora pokazala se kao bolji izbor u proizvodnji kefirnog napitka s obzirom na više prinose glavnih produkata fermentacije, a nešto bolji rezultati su ostvareni u slučaju kada su postavke bioreaktora iznosile 6/54 (6 minuta rotacija, 54 minute mirovanje unutar jednog sata).
Abstract (english)
Kefir drink is a product obtained by fermentation of a sugar base by a combined culture of microorganisms. It is characterised by its probiotic, anti-inflammatory, antioxidant and antibacterial effects. In the preliminary part of this diploma work, the influence of the amount of added dried figs on the dynamics of production and the composition of the kefir drink was investigated. Based on these results, in the second part of this work, the possibility of producing a kefir drink in a horizontal rotating tubular bioreactor (HRTB) with an added amount of dried figs of 0,2 % m/V was investigated. The experiments in the HRTB were carried out with constant and interval rotation of the bioreactor, and a total of six different experiments were performed. The interval rotation of the bioreactor proved to be the better choice for the production of the kefir drink, as the yield of the main fermentation products was higher. Slightly better results were obtained when the bioreactor settings were 6/54 (6 minutes rotation, 54 minutes pause within one hour).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:051200
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-14 11:33:11