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master's thesis
Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:377174
Časek, Dražen
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

Časek, D. (2012). Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:377174

Časek, Dražen. "Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:377174

Časek, Dražen. "Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:377174

Časek, D. (2012). 'Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:377174

Časek D. Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:377174

D. Časek, "Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:377174

Metadata
TitleOptimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C
Title (english)Optimizing of the whey ultrafiltration at themperature 25°C
AuthorDražen Časek
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 country2012-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovoga rada bila je optimiranje procesa ultrafiltracije pri temperaturi od 25°C u smislu određivanja optimalnog transmembranskog tlaka i protoka ulazne sirutke kroz modul. Preliminarnim pokusom odabrane su dvije vrijednosti transmembranskog tlaka i ulaznog protoka od 0,8 bara i 0,6 L/min, odnosno 1,2 bara i 1L/min. U daljnjim pokusima pri tim uvjetima ultrafiltrirana je sirutka i analiziran sastav dobivenih koncentrata. Niži protok i transmembranski tlak pokazali su se bolji jer je postignut faktor koncentriranja proteina od 5,73, nasuprot 5,17 pri višem protoku i transmembranskom tlaku. Začepljivanje membrane je bilo značajno pri oba pokusa, a zabilježeno je nešto manje začepljenje pri blažim uvjetima filtracije. Udio ostalih komponenata u koncentratu (laktoze, masti, suhe tvari i mineralnih tvari) bio je podjednak pri oba procesna uvjeta.
Abstract (english)
The aim of this work was optimizing of the whey ultrafiltration at the 25 °C regarding determination of the optimal transmembrane pressure and the flow inlet of whey through the module. After preliminary experiments, two values of transmembrane pressure and flow inlet were chosen: 0.8 bar and 0.6 L/min as well as 1.2 bar and 1 L/min. In further experiments at those conditions the whey is ultrafiltered, and composition of whey concentrate is analysed. Higher factor of concentration (5.73) was achieved at lower flow inlet and transmembrane pressure in comparison with 5.17 at the higher process conditions. Membrane clogging was significant at both experiments, and was a little bit lower at lower conditions. Share of the other components (lactose, fats, dray matter and minerals) in the concentrate were approximately the same in both process conditions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:377174
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-08 10:21:23