diplomsko delo univerzitetnega študijskega programa 1. bolonj. st.
Natalija Borinc (Author), Andreja Goršek (Mentor), Darja Pečar (Co-mentor)

Abstract

Z raziskavami smo določali vpliv bioprocesnih parametrov na proizvodnost celokupnega CO2 med fermentacijo kefirja. Eksperimente smo izvajali v laboratorijskem šaržnem reaktorju RC1, opremljenim z merilnikoma koncentracije CO2 v tekoči in plinski fazi. Posamezna fermentacija je trajala 48 h. Naše eksperimentalno delo je bilo sestavljeno iz treh delov. V prvem in drugem delu smo merili koncentracijo CO2 v plinu in tekočem mediju pri različnih temperaturah ter vrtilnih frekvencah mešala. Nato smo izračunali celokupno koncentracijo CO2. V tretjem delu smo izbrali najprimernejši kinetični model ter proučevali vpliv temperature in mešanja fermentacijskega medija na potencialno maksimalno koncentracijo CO2, maksimalno proizvodnost CO2 ter trajanje lag faze. Kinetične parametre smo izračunali za plinsko in tekočo fazo ter za celokupni proizvedeni CO2. Pri vseh eksperimentih smo beležili prirast mase kefirnih zrn. Določili smo matematično zvezo odvisnosti koncentracije celokupnega CO2 od dveh bioprocesnih parametrov, temperature in vrtilne frekvence mešala. Model nam omogoča nadzorovan potek fermentacije in s tem uravnavanje koncentracije CO2 na želen nivo.

Keywords

kefir;fermentacija;celokupna proizvodnost CO2;kinetični modeli;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: [N. Borinc]
UDC: 662.324.6:663.953.031.4(043.2)
COBISS: 17478934 Link will open in a new window
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Other data

Secondary language: English
Secondary title: THE INFLUENCE OF CULTIVATION CONDITIONS OF NATURAL STARTER CULTURE ON PRODUCED CARBON DIOXIDE CONTENT
Secondary abstract: The aim of this study was to examine the influence of bio processing parameters on the produced carbon dioxide content during the fermentation of kefir. The experiments were performed in the RC1 batch reactor, equipped with CO2 content measurement instruments. The reactor was connected to the personal computer and to the measurement instruments of CO2 content in liquid and gas phase. Each fermentation lasted 48 hours. The experiment had three phases. In the first and the second phase, gas and liquid medium CO2 content at various temperatures and different rotational frequencies of the stirrer was measured. Afterwards we estimated the total CO2 content. In the third phase, the most appropriate kinetic model was selected and the influence of the temperature and the stirring of the fermentation on the potential maximal CO2 content and maximal production of the CO2 and the duration of lag phase were assessed. Next to the total CO2 content, kinetic parameters for gas and liquid phase were estimated. Kefir grain mass increase was observed during all experiments. We estimated the mathematical connection between total CO2 content and the two bio processing parameters – temperature and the rotational frequency of the stirrer. This model allows us to controll the process of fermentation and regulation of the CO2 content to the desired level.
Secondary keywords: kefir;fermentation;produced carbon dioxide content;kinetic model;
URN: URN:SI:UM:
Type (COBISS): Bachelor thesis/paper
Thesis comment: Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages: VII, 46 str.
ID: 8727942