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master's thesis
Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:307306
Silov, Domagoj
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

Silov, D. (2022). Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:307306

Silov, Domagoj. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:307306

Silov, Domagoj. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:307306

Silov, D. (2022). 'Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:307306

Silov D. Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:307306

D. Silov, "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:307306

Metadata
TitleUtjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon
Title (english)The Influence of Concentration by a Membrane Process of Reverse Osmosis on the Colour Compounds of Conventional and Organic Cabernet Sauvignon Wine
AuthorDomagoj Silov
MentorAnita Pichler (mentor)
MentorIvana Ivić (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak rada je ispitati utjecaj koncentriranja tvari boje postupkom reverzne osmoze pri različitim procesnim parametrima tlaka i temperature na uzorcima konvencionalnog i ekološkog vina Cabernet Sauvignon. Proces koncentriranja provodio se pri tlakovima od 25, 35, 45 i 55 bara, s primjenom hlađenja i bez primjene hlađenja, na laboratorijskom uređaju LabUnit M20 s pločama i okvirima, primjenom kompozitnih membrana tipa Alfa Laval – NFM20. Uzorci permeata i retentata uzimat će se u određenim vremenskim intervalima te će se odrediti: polifenoli, antocijani i antioksidacijska aktivnost upotrebom spektrofotometra te fenolne kiseline tekućinskom kromatografijom visoke djelotvnornosti na uređaju HPLC 1260 Infinity II (Agilent Technologies, CA, USA). Osnovni kemijski sastav odredit će se prema Pravilniku o fizikalno – kemijskim metodama analize mošta, vina, drugih proizvoda od grožđa i vina te voćnih vina, NN 106/2004.
Abstract (english)
Project task is testing effect of concentrating substance of color by procedure of reverse osmosis with different pressure and temperature processing parameters on samples of conventional and ecological vine Cabernet Sauvignon. Concentrating process was conducted at pressures of 25, 35, 45 and 55 bars, with and withouth cooling application, on laboratory device LabUnit M20 with plates and frames, using composit membranes type Alfa Laval – NFM20. Permeate and retentate samples will be taken in certain time intervals and it will determine: polyphenols, anthocyanins and antioxidant activity using spectometer and also phenolic acid by high-performance liquid chromatography on HPLC 1260 Infinity II device ( Agilent Technologies, CA, USA). Basic chemical composion will be determined according to Regulations of physicochemical analyisis metod of must, vines, other grape products and vines and fruit vine, NN 106/2004.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:307306
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-02-07 13:57:08