diplomska naloga
Aleksander Rauter (Author), Andreja Goršek (Mentor), Maja Leitgeb (Co-mentor)

Abstract

V diplomskem delu opisujemo eksperimentalni potek določanja optimalnih procesnih parametrov za proizvodnjo kefirnih zrn in določitev prispevka posameznih procesnih parametrov pri optimalnih rastnih pogojih za kefirna zrna. Vse poizkuse smo opravljali v laboratorijskem šaržnem reaktorju (reakcijski kalorimeter RC1e). Sledeč strokovni literaturi smo za optimizacijske parametre izbrali temperaturo rastnega medija, masno koncentracijo glukoze in kvasa, ter vrtilno frekvenco mešala. S pomočjo Taguchi-jeve metode smo načrtovali parcialni faktorialni eksperiment z navedenimi optimizacijskimi kriteriji. Vsak poizkus je potekal 24 ur. Eksperimentalne rezultate smo obdelali z analizo variance, s katero smo pri idealnih rastnih pogojih kefirnih zrn določili prispevek posameznih optimizacijskih kriterijev. V drugem delu eksperimentalnega dela smo preverili še vpliv različnih vrst kravjega mleka na prirast kefirnih zrn pri zgoraj določenih optimalnih pogojih. V strokovni literaturi smo glede tega zasledili le študije odvisnosti prirastka kefirnih zrn od vsebnosti mlečnih maščob. Rezultatov teh ugotovitev z našimi eksperimenti nismo mogli potrditi.

Keywords

kefir;kefirna zrna;optimiranje rasti;Taguchijeva metoda;procesni parametri;

Data

Language: Slovenian
Year of publishing:
Source: Maribor
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: [A. Rauter]
UDC: 66.01:637.1(043.2)
COBISS: 14053398 Link will open in a new window
Views: 2741
Downloads: 250
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Secondary title: Experimental determination of the influence of process parameters in kefir grain production with a statistical method
Secondary abstract: In this diploma work the experimental determination of the optimum process parameters for kefir grain production, as well as the determination of the contribution of the process parameters at the optimal conditions for kefir grains is described. All experiments have bean carried out in a laboratory batch reactor (reaction calorimeter RC1e). According to scientific, data we have chosen for the optimization parameters the temperature of the growth medium, the mass concentration of glucose and yeasts as well as the degree of agitation. According to Taguchi’s principles we have planed a partial factorial experiment with the above mentioned optimization criteria. Every trail took 24 hours. The experimental results have been processed with the analysis of variance which has, at optimal conditions for kefir grain growth, given the contribution of the separate optimization criteria. In the second part of the experimental work we have evaluated the influence of different cow milk types on kefir grain growth at the above determined conditions. Scientific data indicated a correlation between kefir grain growth and the milk fat content. But we have been unable to confirm such a correlation.
Secondary keywords: kefir grain;growth optimisation;Taguchi's method;process parameters;
URN: URN:SI:UM:
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages: 59 f.
Keywords (UDC): applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;chemical technology;chemical and related industries;kemijska tehnologija;kemijske in sorodne industrije;fundamentals of chemical engineering;osnove kemijskega inženirstva;applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;agriculture and related sciences and techniques;forestry;farming;wildlife exploitation;kmetijstvo ter sorodne vede in tehnologije;produce of domestic (farmyard) animals and game;proizvodi domačih živali in divjadi;
ID: 987519