prikaz prve stranice dokumenta Ekspanzija duhanskog rebra ukapljenim CO2 dobivenim alkoholnom fermentacijom kukuruzne krupice
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master's thesis
Ekspanzija duhanskog rebra ukapljenim CO2 dobivenim alkoholnom fermentacijom kukuruzne krupice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. urn:nbn:hr:159:605461
Stojanov, Romino
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering

Cite this document

Stojanov, R. (2009). Ekspanzija duhanskog rebra ukapljenim CO2 dobivenim alkoholnom fermentacijom kukuruzne krupice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:605461

Stojanov, Romino. "Ekspanzija duhanskog rebra ukapljenim CO2 dobivenim alkoholnom fermentacijom kukuruzne krupice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:605461

Stojanov, Romino. "Ekspanzija duhanskog rebra ukapljenim CO2 dobivenim alkoholnom fermentacijom kukuruzne krupice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:605461

Stojanov, R. (2009). 'Ekspanzija duhanskog rebra ukapljenim CO2 dobivenim alkoholnom fermentacijom kukuruzne krupice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:605461

Stojanov R. Ekspanzija duhanskog rebra ukapljenim CO2 dobivenim alkoholnom fermentacijom kukuruzne krupice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:605461

R. Stojanov, "Ekspanzija duhanskog rebra ukapljenim CO2 dobivenim alkoholnom fermentacijom kukuruzne krupice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:605461

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Metadata
TitleEkspanzija duhanskog rebra ukapljenim CO2 dobivenim alkoholnom fermentacijom kukuruzne krupice
Title (english)Expansion of tobacco stem by liquefied CO2 produced in alcohol fermentation of corn grits
AuthorRomino Stojanov
MentorZorislav Đaković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
Zagreb
Defense date and country2009-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ekspanzija duhanskog rebra jedan je od najviše istraživanih postupaka u duhanskoj industriji, zbog toga što se ekspanzijom povećava volumen duhanskog rebra, a ujedno i smanjuje udio štetnih tvari u duhanskim proizvodima. Usporedbom eksperimentalnih rezultata moguće je vidjeti da se ekspanzijom duhanskog rebra „moć punjenja“ povećava za čak 3 puta. Postupak dobivanja alkohola i CO2 iz kukuruzne krupice koristan je zbog toga što se CO2 nastao kao nusprodukt u navedenoj fermentaciji može iskoristiti kao agens za ekspanziju duhanskog rebra. Alkoholnom fermentacijom sa kvascem Saccharomyces cerevisiae u semiaerobnim uvjetima iz ošećerene kukuruzne krupice dobiveno je oko 50 g/L CO2, vrijednog nusprodukta za ekspanziju duhanskog rebra.
Abstract (english)
Expansion of tobacco stem is one of the most researched procedures in tobacco industry, because the expansion increases volume of tobacco stem, and at the same time it reduces the share of harmful matter in tobacco products. By comparing experimental results, it can be noticed that with the expansion of tobacco stem the “filling capacity” is increased by no less than 3 times. The procedure of producing alcohol and CO2 from corn grits is useful because CO2 produced as by-product in the aforementioned fermentation can be used as agent in tobacco stem expansion. Alcohol fermentation with yeast Saccharomyces cerevisiae in semi-aerobic conditions from sugared corn grits has produced approximately 50 g/L CO2 of useful by-product for tobacco stem expansion.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:605461
Study programmeTitle: Food Technology; specializations in: Food Engineering
Course: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-08-30 10:32:56

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