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undergraduate thesis
Čišćenja difuznog soka u tvornici šećera „Sladorana“ u Županji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:867209
Čengija, Mladen
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Čengija, M. (2010). Čišćenja difuznog soka u tvornici šećera „Sladorana“ u Županji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:867209

Čengija, Mladen. "Čišćenja difuznog soka u tvornici šećera „Sladorana“ u Županji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:867209

Čengija, Mladen. "Čišćenja difuznog soka u tvornici šećera „Sladorana“ u Županji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:867209

Čengija, M. (2010). 'Čišćenja difuznog soka u tvornici šećera „Sladorana“ u Županji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:867209

Čengija M. Čišćenja difuznog soka u tvornici šećera „Sladorana“ u Županji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:867209

M. Čengija, "Čišćenja difuznog soka u tvornici šećera „Sladorana“ u Županji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:867209

Metadata
TitleČišćenja difuznog soka u tvornici šećera „Sladorana“ u Županji
Title (english)Diffusion juice purification in sugar factory „Sladorana“ in Županja
AuthorMladen Čengija
MentorJurislav Babić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2010-03-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Konzumni šećer jedan je od glavnih sastojaka svakodnevne prehrane, a prema „Pravilniku o šećeru i ostalim saharidima, njihovim otopinama te škrobu i škrobnim sirupima“ označava pročišćenu i kristaliziranu saharozu bijele boje vrlo visokog udjela čistoće (iznad 99,7 %). Proizvodnja šećera iz šećerne repe je kontinuirani proces koji se sastoji od slijedećih tehnoloških faza: prijem i skladištenje šećerne repe, proces difuzije saharoze iz šećerne repe, čišćenje difuznog soka, koncentriranje difuznog soka, kristalizacija saharoze i dorada kristalnog šećera. U postupku čišćenja difuznog soka uklanjaju se u što većoj mjeri otopljeni nešećeri i suspendirane nečistoće. Nečistoće u difuznom soku ometaju kristalizaciju saharoze čime znatno smanjuju količinu proizvedenog šećera (iskorištenje).
Abstract (english)
Table sugar is one of the main ingredients daily diet, and according to the „Regulations on sugar and other saccharides, their solutions as well as starch and starch syrups“ means purified and crystallized sucroze, white and very high proportion of cleanliness (above 99,7 %). Production of sugar from sugar beet is a continuous process which consists of the next technological stages: reception and storage of sugar beet, process of diffusion of sucrose from sugar beet, cleaning diffuse juice, concentration diffusion juice, crystallization of sucrose and finishing crystal sugar. In the process of cleaning the diffusion juice dissolved unsugar and suspended impurities are removed to the greatest extent possible. Impurities in the diffuse juice hinder crystallization of sucrose, thereby significantly reduce the amount of sugar produced (utilization).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:867209
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 originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-12-02 08:53:32