Jezik: | Slovenski jezik |
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Leto izida: | 2013 |
Tipologija: | 2.11 - Diplomsko delo |
Organizacija: | UM FKKT - Fakulteta za kemijo in kemijsko tehnologijo |
Založnik: | [N. Borinc] |
UDK: | 662.324.6:663.953.031.4(043.2) |
COBISS: | 17478934 |
Št. ogledov: | 1580 |
Št. prenosov: | 144 |
Ocena: | 0 (0 glasov) |
Metapodatki: |
Sekundarni jezik: | Angleški jezik |
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Sekundarni naslov: | THE INFLUENCE OF CULTIVATION CONDITIONS OF NATURAL STARTER CULTURE ON PRODUCED CARBON DIOXIDE CONTENT |
Sekundarni povzetek: | 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. |
Sekundarne ključne besede: | kefir;fermentation;produced carbon dioxide content;kinetic model; |
URN: | URN:SI:UM: |
Vrsta dela (COBISS): | Diplomsko delo/naloga |
Komentar na gradivo: | Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo |
Strani: | VII, 46 str. |
ID: | 8727942 |