Optimiranje procesa ultrafiltracije sirutke pri 40°C

Mihić, Dragana

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master's thesis

Optimiranje procesa ultrafiltracije sirutke pri 40°C

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:528689

Mihić, Dragana

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

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APA 6th Edition

Mihić, D. (2012). Optimiranje procesa ultrafiltracije sirutke pri 40°C (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:528689

MLA 8th Edition

Mihić, Dragana. "Optimiranje procesa ultrafiltracije sirutke pri 40°C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:528689

Chicago 17th Edition

Harvard

Mihić, D. (2012). 'Optimiranje procesa ultrafiltracije sirutke pri 40°C', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:528689

Vancouver

Mihić D. Optimiranje procesa ultrafiltracije sirutke pri 40°C [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:528689

IEEE

D. Mihić, "Optimiranje procesa ultrafiltracije sirutke pri 40°C", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:528689

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:528689

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Metadata

Title	Optimiranje procesa ultrafiltracije sirutke pri 40°C
Title (english)	Optimizing of the whey ultrafiltration at the 40°C
Author	Dragana Mihić
Mentor	Rajka Božanić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Technology of Milk and Milk Products) Zagreb
Defense date and country	2012-09-20, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Svrha ovoga rada bila je optimiranje procesa ultrafiltracije pri temperaturi od 40°C u smislu određivanja optimalnog transmembranskog tlaka i protoka ulazne sirutke kroz modul. Preliminarnim pokusom odabrane su dvije vrijednosti transmembranskog tlaka i ulaznog protoka od 0,8 bara i 0,6 L/min, odnosno 1,2 bara i 1L/min. U daljnjim pokusima pri tim uvjetima ultrafiltrirana je sirutka i analiziran sastav dobivenih koncentrata. Začepljivanje membrane je bilo značajno pri oba pokusa, a zabilježeno je nešto manje začepljenje pri blažim uvjetima filtracije. Udio ostalih komponenata u koncentratu (laktoze, masti, suhe tvari i mineralnih tvari) bio je podjednak pri oba procesna uvjeta.
Abstract (english)	The aim of this work was optimizing of the whey ultrafiltration at the 40 °C regarding determination of the optimal transmembrane pressure and the flow inlet of whey through the module. After preliminary experiments, two values of transmembrane pressure and flow inlet were chosen: 0.8 bar and 0.6 L/min as well as 1.2 bar and 1 L/min. In further experiments at those conditions the whey is ultrafiltered, and composition of whey concentrate is analysed. Higher factor of concentration (4,79) was achieved at higher flow inlet and transmembrane pressure in comparison with 4,64 at the lower process conditions. Membrane clogging was significant at both experiments, and was a little bit lower at lower conditions. Share of the other components (lactose, fats, dray matter and minerals) in the concentrate were approximately the same in both process conditions.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:528689
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-05-09 08:17:47

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