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undergraduate thesis
Obrada i kontrola kvalitete vode za proizvodnju piva Carlsberg Croatia d.o.o.
2016. urn:nbn:hr:128:397400
Carević, Neda
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Carević, N. (2016). Obrada i kontrola kvalitete vode za proizvodnju piva Carlsberg Croatia d.o.o. (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:397400

Carević, Neda. "Obrada i kontrola kvalitete vode za proizvodnju piva Carlsberg Croatia d.o.o.." Undergraduate thesis, Karlovac University of Applied Sciences, 2016. https://urn.nsk.hr/urn:nbn:hr:128:397400

Carević, Neda. "Obrada i kontrola kvalitete vode za proizvodnju piva Carlsberg Croatia d.o.o.." Undergraduate thesis, Karlovac University of Applied Sciences, 2016. https://urn.nsk.hr/urn:nbn:hr:128:397400

Carević, N. (2016). 'Obrada i kontrola kvalitete vode za proizvodnju piva Carlsberg Croatia d.o.o.', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 21 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:397400

Carević N. Obrada i kontrola kvalitete vode za proizvodnju piva Carlsberg Croatia d.o.o. [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2016 [cited 2024 November 21] Available at: https://urn.nsk.hr/urn:nbn:hr:128:397400

N. Carević, "Obrada i kontrola kvalitete vode za proizvodnju piva Carlsberg Croatia d.o.o.", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:128:397400

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Metadata
TitleObrada i kontrola kvalitete vode za proizvodnju piva Carlsberg Croatia d.o.o.
AuthorNeda Carević
MentorInes Cindrić (mentor)
Committee memberInes Cindrić (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberJasna Sabljarić (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2016-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pivo predstavlja jedno od najstarijih i najpopularnijih alkoholnih pića koje se dobiva alkoholnim vrenjem vodenog ekstrakta slada uz dodatak hmelja i kvasca te, po potrebi, neslađenih sirovina. Spada u slaba alkoholna pića, s 0,5-12 % alkohola. U tehnologiji piva voda je jedna od osnovnih sirovina, jer služi za ukomljavanje slada i proizvodnju sladovine. No, koristi se i za druge svrhe: za močenje ječma, transport namočenog ječma iz močionika u klijalište, pranje pogona, opreme i ambalaže, hlađenje sladovine, pa se za svaku upotrebu postavljaju drugačiji zahtjevi kvalitete vode. Voda ima važnu ulogu u patologiji čovjeka jer se pomoću nje mogu prenijeti mnoge zarazne bolesti a takve pojave su posljedica nepravilne obrade sirove vode. Voda mora biti oslobođena uzročnika zaraznih bolesti te je upravo zbog toga vrlo bitno da voda koja se koristi za proizvodnju piva bude jednako kontrolirana kao i sama voda za piće. U tu svrhu vrši se kondicioniranje vode različitim fizikalno-kemijskim metodama, i to najčešće kemijskim zbog primarne efikasnosti i naknadnog djelovanja.
Abstract (english)
Beer represents one of the oldest and most popular alcoholic beverages, made through the process of alcohol fermentation of malt extract with the addition of hops and beer yeast and, if necessary, unsweetened raw materials. The beverage contains low alcohol volume, between 0,5 and 12 %. In beer technology water is one of the basic materials, because it is used for malt mashing and wort production. It is also being used for other purposes: barley soaking, transporting soaked barley to the hotbed, washing production facilities, equipment and packaging, wort cooling, so for every purpose different requirements for water quality are being determined. Water plays an important role in human patology because it can transmit various illnesses due to incorrect processing of raw water. Water must be free of all infectious disease agents, and this is why it is very important that the water used for beer production is equally monitored and controlled as drinking water. In that sense, water conditioning with various physical-chemical methods should be carried out, oftently chemical methods due to its primary efficiency and after-effect.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:397400
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Brewing industry
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-02-24 11:39:53