diplomsko delo univerzitetnega študijskega programa
Severina Aleksić (Author), Andreja Goršek (Mentor), Darja Pečar (Co-mentor)

Abstract

V diplomskem delu opisujemo postopek razvoja matematičnega modela za sproščanje ogljikovega dioksida med nastajanjem probiotičnega produkta. Eksperimentalni del je potekal v šaržnem reaktorju pri dveh optimalnih procesnih pogojih (vrtilna frekvenca mešala, temperatura). Šaržni reaktor smo opremili z merilnikom CO2, kateri je meril količino ogljikovega dioksida v plinu, ter z iono selektivno CO2 elektrodo, s katero smo določali vsebnost ogljikovega dioksida v tekočem mediju. Vsi eksperimenti so potekali 24 h. Eksperimenti so bili sestavljeni iz treh sklopov. V prvem smo proučevali vpliv temperature fermentiranja na prirast kefirnih zrn, proizvodnost CO2, maksimalno končno koncentracijo CO2 in dolžino lag faze. S spreminjanjem vrtilne hitrosti mešanja smo nato v drugi fazi raziskav ugotavljali njen vpliv na že prej omenjene kinetične parametre. V zadnjem sklopu smo na osnovi eksperimentalnih podatkov izbrali najprimernejši kinetični model. Ugotovili smo, da lahko hitrost in količino proizvedenega CO2 najbolje opišemo z Gompertzovim modelom. Te ugotovitve nam omogočajo dimenzioniranje industrijskega biofermentorja.

Keywords

kefir;kefirna zrna;fermentacija;CO2;kinetika;šaržni bioreaktor;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: [S. Aleksić]
UDC: 541.127:66.098(043.2)
COBISS: 17479446 Link will open in a new window
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Other data

Secondary language: English
Secondary title: DEVELOPMENT OF MATHEMATICAL MODEL FOR CARBON DIOXIDE GENERATION DURING THE PRODUCTION OF PROBIOTIC PRODUCT
Secondary abstract: In this thesis we describe a development of mathematical model for carbon dioxide generation during the production of probiotic product. The experimental work was carried out in a batch reactor at two optimal process conditions (mixing speed, temperature). Batch reactor was equipped with CO2 meter, which measures the amount of carbon dioxide in the gas, and with the ion selective CO2 electrode, that measures the carbon dioxide content in the liquid medium. All the experiments were recorded and carried out for 24 h. The experiments consisted of three parts. In the first one, we studied the effect of fermenting temperature on the growth of kefir grains, productivity of CO2, the maximum CO2 concentration reached and duration of the lag phase. By changing the frequency of the stirrer in a second part of the study we investigated its influence on the kinetic parameters, which were previously mentioned. In the last section we selected the appropriate kinetic model based on our previous experimental data. We found that the rate and amount of CO2 produced is best described by Gompertz model. Based on these finding, the design of an industrial biofermentor would be possible.
Secondary keywords: kefir;kefir grains;fermentation;CO2;batch bioreactor;
URN: URN:SI:UM:
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages: 58 str.
ID: 8727097