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master's thesis
Optimizacija proizvodnje i karakterizacija voćnog octa od sibirske borovnice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:483403
Sapanjoš, Goran
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Sapanjoš, G. (2024). Optimizacija proizvodnje i karakterizacija voćnog octa od sibirske borovnice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:483403

Sapanjoš, Goran. "Optimizacija proizvodnje i karakterizacija voćnog octa od sibirske borovnice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:483403

Sapanjoš, Goran. "Optimizacija proizvodnje i karakterizacija voćnog octa od sibirske borovnice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:483403

Sapanjoš, G. (2024). 'Optimizacija proizvodnje i karakterizacija voćnog octa od sibirske borovnice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:483403

Sapanjoš G. Optimizacija proizvodnje i karakterizacija voćnog octa od sibirske borovnice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:483403

G. Sapanjoš, "Optimizacija proizvodnje i karakterizacija voćnog octa od sibirske borovnice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:483403

Metadata
TitleOptimizacija proizvodnje i karakterizacija voćnog octa od sibirske borovnice
Title (english)The Optimisation of the Production Process and Characterisation of Siberian Blueberry Vinegar
AuthorGoran Sapanjoš
MentorDarko Velić (mentor)
MentorNatalija Velić (komentor)
MentorTanja Mađarević Pavetić (pomoć pri izradi, neposredni voditelj)
Committee memberHrvoje Pavlović (predsjednik povjerenstva)
Committee memberDarko Velić (član povjerenstva)
Committee memberNatalija Velić (član povjerenstva)
Committee memberFrane Čačić Kenjerić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Process Design and Construction Materials)
Osijek
Defense date and country2024-07-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj rada bio je istražiti utjecaj vrste miješanja (trešnje) na proces proizvodnje voćnog octa sibirske borovnice (Lonicera caerulea L.) iz ekološkog uzgoja u laboratorijskom mjerilu te provesti proces uvećanja mjerila u poluindustrijskom sustavu za proizvodnju octa (acetatoru). Tijekom oba proizvodna procesa (ukupnog trajanja 20 dana) praćeno je nastajanje octene kiseline korištenjem dvije metode: standardne titracijske metode te spektrofotometrijske enzimske metode. Veći prinosi octene kiseline postignuti su primjenom orbitalnog miješanja u odnosu na linearno (recipročno) miješanje. Koncentracija octene kiseline u uzorcima dobivenim u laboratorijskom mjerilu, nakon 20 dana octene fermentacije, kretala se u rasponu od 45,34 g/L do 61,33 g/L. Dobivena biomasa octenih bakterija (tzv. matična kultura) iz eksperimenta provedenog u laboratorijskom mjerilu iskorištena je kao inokulum za proces proveden u poluindustrijskom mjerilu, odnosno acetatoru volumena 30 L. Izmjerena koncentracija octene kiseline od 59,4 g/L u voćnom octu od sibirske borovnice dobivenog u poluindustrijskom mjerilu nakon 20 dana, bila je u skladu s minimalnom zahtijevanom koncentracijom propisanom Pravilnikom o vinskom i voćnom octu (NN 121/05).
Abstract (english)
The aim of the study was to investigate the influence of the mixing method (shaking) on the production process of fruit vinegar from organically grown Siberian blueberry (Lonicera caerulea L.) on a laboratory scale and to scale up the process to a semi-industrial vinegar production system (Acetator). During both production processes (total duration of 20 days), acetic acid formation was monitored using two methods: the standard titration method and the spectrophotometric enzymatic method. Higher yields of acetic acid were obtained with orbital shaking than with linear (reciprocal) shaking. The concentration of acetic acid in the laboratory-scale samples obtained after 20 days of acetic acid fermentation ranged from 45.34 g/L to 61.33 g/L. The biomass of acetic acid bacteria obtained on a laboratory scale (the so-called vinegar mother) was used as inoculum for the process carried out on a semi-industrial scale, i.e. in a 30-litre acetator. The measured acetic acid concentration of 59.4 g/L in the fruit vinegar from Siberian blueberries produced on a semi-industrial scale after 20 days corresponded to the minimum concentration prescribed in the Ordinance on Wine and Fruit Vinegar (OG 121/05).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:483403
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka procesnog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-07-11 09:05:54