prikaz prve stranice dokumenta Utjecaj sistema za destilaciju na kakvoću destilata od jabuke
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master's thesis
Utjecaj sistema za destilaciju na kakvoću destilata od jabuke
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:496744
Prce, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Prce, M. (2012). Utjecaj sistema za destilaciju na kakvoću destilata od jabuke (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:496744

Prce, Matea. "Utjecaj sistema za destilaciju na kakvoću destilata od jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:496744

Prce, Matea. "Utjecaj sistema za destilaciju na kakvoću destilata od jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:496744

Prce, M. (2012). 'Utjecaj sistema za destilaciju na kakvoću destilata od jabuke', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:496744

Prce M. Utjecaj sistema za destilaciju na kakvoću destilata od jabuke [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:496744

M. Prce, "Utjecaj sistema za destilaciju na kakvoću destilata od jabuke", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:496744

Metadata
TitleUtjecaj sistema za destilaciju na kakvoću destilata od jabuke
Title (english)Impact of the distillation system on the apple distillates quality
AuthorMatea Prce
MentorBorislav Miličević (mentor)
Committee memberNela Nedić Tiban (predsjednik povjerenstva)
Committee memberBorislav Miličević (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberMirela Planinić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2012-11-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Intenzitet svih kemijskih reakcija koje se zbivaju tijekom destilacije, velikim dijelom ovisi o sastavu sirovine koja se destilira, tipu uređaja za destilaciju, materijalu od kojeg je uređaj izrađen, režimu destilacije... Sve ove reakcije su intenzivnije pri destilaciji primarnih fermentiranih sirovina, no pri redestilaciji sirovih destilata. Danas se u upotrebi nalaze različiti uređaji za destilaciju, na kojima se proizvode destilati različite kakvoće. Tehnološke postupke proizvodnje voćnih rakija odlikuje takvo vođenje procesa kod kojeg se naglasak stavlja na zadržavanje sortnih karakteristika arome (primarne arome). Destilati, dobiveni destilacijom fermentiranog soka jabuke u kolonskom uređaju s različitim rektifikacijskim indeksom i u jednostavnom uređaju (kazan-alambik), analizirani su kako bi se utvrdile razlike u kemijskom sastavu i organoleptičkim svojstvima. U tu svrhu primijenjene su organoleptičke metode, fizikalno-kemijske metode i plinska kromatografija.
Abstract (english)
The intensity of the chemical reactions that occur during the distilation, in large part depend on the composition of the raw material is distilled, the type of device for distillation, of the material the device is made, regime distillation... All these reactions are more intense at distillation primary fermented raw materials, but the redis-tillation raw distillate. Today are in use different devices for distillation, where distillates that are produced can have different guality. Tehnological processes of production of brandies characterized such conduct process in which the emphases is placed on maintaning varietal characteristic aroma or primary aroma. Distillates obtai-ned by distillation of fermented apple juice in a column device with different rectification index and in the simple device (alambic still), were analyzed to determine differences in the chemical composition and organoleptic properties. For this purpose, organoleptic, physical and chemical metods and gas chromatography have been applied.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:496744
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 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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 16:47:19