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undergraduate thesis
FIZIKALNO-KEMIJSKE ANALIZE POLUGOTOVOG I GOTOVOG PROIZVODA U PIVARSTVU
Karlovac: Karlovac University of Applied Sciences, 2024. urn:nbn:hr:128:856933
Šeketa, Ivana
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Institutional repository: Repository of Karlovac University of Applied Sciences

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Šeketa, I. (2024). FIZIKALNO-KEMIJSKE ANALIZE POLUGOTOVOG I GOTOVOG PROIZVODA U PIVARSTVU (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:856933

Šeketa, Ivana. "FIZIKALNO-KEMIJSKE ANALIZE POLUGOTOVOG I GOTOVOG PROIZVODA U PIVARSTVU." Undergraduate thesis, Karlovac University of Applied Sciences, 2024. https://urn.nsk.hr/urn:nbn:hr:128:856933

Šeketa, Ivana. "FIZIKALNO-KEMIJSKE ANALIZE POLUGOTOVOG I GOTOVOG PROIZVODA U PIVARSTVU." Undergraduate thesis, Karlovac University of Applied Sciences, 2024. https://urn.nsk.hr/urn:nbn:hr:128:856933

Šeketa, I. (2024). 'FIZIKALNO-KEMIJSKE ANALIZE POLUGOTOVOG I GOTOVOG PROIZVODA U PIVARSTVU', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 05 September 2024, https://urn.nsk.hr/urn:nbn:hr:128:856933

Šeketa I. FIZIKALNO-KEMIJSKE ANALIZE POLUGOTOVOG I GOTOVOG PROIZVODA U PIVARSTVU [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2024 [cited 2024 September 05] Available at: https://urn.nsk.hr/urn:nbn:hr:128:856933

I. Šeketa, "FIZIKALNO-KEMIJSKE ANALIZE POLUGOTOVOG I GOTOVOG PROIZVODA U PIVARSTVU", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:128:856933

Metadata
TitleFIZIKALNO-KEMIJSKE ANALIZE POLUGOTOVOG I GOTOVOG PROIZVODA U PIVARSTVU
Title (english)PHYSICO-CHEMICAL ANALYSIS OF SEMI-FINISHED AND FINISHED PRODUCTS IN BREWERY
AuthorIvana Šeketa
MentorJasna Halambek (mentor)
Committee memberElizabeta Zandona (predsjednik povjerenstva)
Committee memberInes Cindrić (član povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2024-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tema ovog rada bila je opisati najvažnije i najčešće korištene fizikalno – kemijske analize u pivarstvu, jer upravo te analize omogućuju proizvođačima kontrolu procesa i svih parametra kao što je alkohol, CO2, boja, gorčina, pjena, bistrina i dr. Kroz analize sladovine, kao i piva u fazi vrenja i odležavanja, može se pratiti proces i intervenirati prema potrebi na vrijeme. Konstantnom kontrolom svakog dijela procesa, osiguravaju se proizvodi visoke kvalitete koji zadovoljavaju zahtjeve potrošača. Uz fizikalno- kemijske analize u radu je opisana i metoda plinske kromatografije i spektroskopija. Plinska kromatrografija se koristi se za identifikaciju spojeva u uzorcima. S obzirom da pruža precizne i brze rezultate, ubraja se u važnije i neophodne analize u brojnim područjima kao što su farmacija, klinička ispitivanja i prehrambena industrija. Spektroskopija se također koristi u raznim područjima i prehrambenim industrijama, a u pivarstvu ima važnu ulogu u kontroli kvalitete i najčešće se primjenjuje za određivanje boje, gorčine i koncentracije polifenola u uzorcima piva.
Abstract (english)
The aim of this study was to describe the most important and commonly used physico-chemical analyses in brewing, as these analyses enable producers to control the process and all parameters such as alcohol, CO2, color, bitterness, foam, clarity, etc. Through analyses of wort, as well as beer from fermentation and beer from maturation, the process can be monitored, and interventions can be made as needed in a timely manner. By constantly controlling each part of the process, high-quality products that meet consumer requirements are ensured. In addition to other physicochemical analyses, the study elaborates on gas chromatography and spectroscopy. Gas chromatography is employed for compound identification within samples. Given its capability to deliver precise and rapid outcomes, it is deemed one of the pivotal and indispensable analyses across numerous domains, including pharmaceuticals, clinical investigations, and the food industry. Spectroscopy is also used in various fields and in the food industry, and in brewing it plays an important role in quality control and is most often used to determine the colour, bitterness and concentration of polyphenols in beer samples
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:856933
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Brewing industry
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-08-20 11:55:25