prikaz prve stranice dokumenta Tradicionalna proizvodnja rakija
Access restricted to students and staff of home institution
undergraduate thesis
Tradicionalna proizvodnja rakija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:106042
Pravdić, Ivona
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Pravdić, I. (2023). Tradicionalna proizvodnja rakija (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:106042

Pravdić, Ivona. "Tradicionalna proizvodnja rakija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:106042

Pravdić, Ivona. "Tradicionalna proizvodnja rakija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:106042

Pravdić, I. (2023). 'Tradicionalna proizvodnja rakija', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:106042

Pravdić I. Tradicionalna proizvodnja rakija [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:106042

I. Pravdić, "Tradicionalna proizvodnja rakija", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:106042

Metadata
TitleTradicionalna proizvodnja rakija
Title (english)Traditional Production of Schnapps
AuthorIvona Pravdić
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Rakija ili žestica je žestoko alkoholno piće, dobiveno postupkom destilacije komine fermentiranog voća. Rakija često sadrži oko 40 %, ali domaća rakija može biti jača, od 50 do 60 %. Od davnih vremena rakija se smatra nacionalnim pićem u mnogobrojnim državama. Najpoznatija vrsta voćne rakije je šljivovica, te rakija od jabuka. Za proizvodnju voćne rakije mogu se upotrijebiti skoro sve vrste voća koje sadrže šećer. Opisana je proizvodnja rakije od jabuka, detaljan opis svake faze proizvodnje i svakog dijela uređaja za proizvodnju. Proces proizvodnje započinje pripremom materijala (branje i pranje plodova, usitnjavanje i ukomljavanje), nakon toga slijedi alkoholna fermentacija, destilacija, dozrijevanje destilata i formiranje destilata. Alkoholno vrenje se odvija u tri faze, nakon kojih dolazi do odvajanja hlapivih tvari koje se kondenziraju u destilat u procesu destilacije. Također za vrijeme proizvodnje potrebno je osigurati dobro ložište i kotao. Koji god postupak proizvodnje rakija odaberemo, finalni postupci u proizvodnji rakija su pakiranje, hlađenje i skladištenje, također je detaljno opisan i plasman gotovog proizvoda na tržište.
Abstract (english)
Brandy is a strong alcoholic drink, obtained by distillation of pomace of fermented fruits. The alcohol in brandy is around 40%, but homemade brandies can be stronger, from 50 to 60%. Since ancient times, brandy has been considered the national drink in many countries. The most famous type of fruit brandy is plum brandy and apple brandy. The production of apple brandy is described, with a detailed description of each production stage and each part of the production equipment. The production process begins with the preparation of the materials (picking and washing the fruits, chopping and crushing), followed by alcoholic fermentation, distillation, maturation of the distillate and formation of the distillate. Alcoholic fermentation takes place in three phases, after which there is a separation of volatile substances that condense into distillate in the distillation process. Also, during production, it is necessary to provide a good firebox and boiler. Whichever process of brandy production we choose, the final processes in the production of brandy are packaging, cooling and storage, and placing the finished product on the market is also described in detail.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:106042
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-10-12 08:50:20