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undergraduate thesis
Proizvodnja žutog šećera
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. urn:nbn:hr:109:472711
Juričak, Vlatka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Juričak, V. (2008). Proizvodnja žutog šećera (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:472711

Juričak, Vlatka. "Proizvodnja žutog šećera." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:472711

Juričak, Vlatka. "Proizvodnja žutog šećera." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:472711

Juričak, V. (2008). 'Proizvodnja žutog šećera', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:472711

Juričak V. Proizvodnja žutog šećera [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 July 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:472711

V. Juričak, "Proizvodnja žutog šećera", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:472711

Metadata
TitleProizvodnja žutog šećera
AuthorVlatka Juričak
MentorJurislav Babić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Šećer je jedan od glavnih sastojaka svakodnevne prehrane. Svaki stanovnik Europe konzumira između 80 i 100 grama šećera na dan, odnosno 29 do 36, 5 kilograma godišnje. Šećer se danas proizvodi u oko 100 zemalja širom svijeta, od čega se oko 76% proizvedenog šećera odnosi na šećer iz šećerne trske. Proizvodnja šećera iz šećerne trske je kontinuirani proces koji se sastoji od nekoliko faza: prijem i skladištenje sirovog šećera, procesa difuzije saharoze iz sirovog šećera, čišćenje difuznog soka, kristalizacija saharoze i dorada kristalnog šećera. U Hrvatsku se ne uzgaja šećerna trska, međutim uvozi se poluprerađeni žuti (sirovi) šećer iz šećerne trske koji ide na daljnju preradu do gotovog proizvoda.
Abstract (english)
Sugar is one of the main ingredients of our daily diet. Each resident in Europe consumes between 80 and 100 grams of sugar per day, or 29 to 36.5 kilograms a year. Sugar is now produced in about 100 countries worldwide, of which around 76% produced sugar refers to the sugar from sugar cane. Production of sugar from sugar cane is a continuous process which consists of several stages: reception and storage of raw sugar, sucrose diffusion process from raw sugar, cleaning broad-ranging juice, sucrose crystallization and finishing crystal sugar. In Croatia, sugar cane is not grown, but imports are poluprerađeni yellow (raw) sugar from sugar cane, which goes to further processing to finished products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:472711
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-12-09 13:53:20