prikaz prve stranice dokumenta Uloga filtracije u proizvodnji piva
  Download
PDF 1.15 MB
undergraduate thesis
Uloga filtracije u proizvodnji piva
2016. urn:nbn:hr:128:249898
Kušter, Dragutin
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Kušter, D. (2016). Uloga filtracije u proizvodnji piva (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:249898

Kušter, Dragutin. "Uloga filtracije u proizvodnji piva." Undergraduate thesis, Karlovac University of Applied Sciences, 2016. https://urn.nsk.hr/urn:nbn:hr:128:249898

Kušter, Dragutin. "Uloga filtracije u proizvodnji piva." Undergraduate thesis, Karlovac University of Applied Sciences, 2016. https://urn.nsk.hr/urn:nbn:hr:128:249898

Kušter, D. (2016). 'Uloga filtracije u proizvodnji piva', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 09 December 2024, https://urn.nsk.hr/urn:nbn:hr:128:249898

Kušter D. Uloga filtracije u proizvodnji piva [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2016 [cited 2024 December 09] Available at: https://urn.nsk.hr/urn:nbn:hr:128:249898

D. Kušter, "Uloga filtracije u proizvodnji piva", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:128:249898

Please login to the repository to save this object to your list.
Metadata
TitleUloga filtracije u proizvodnji piva
AuthorDragutin Kušter
MentorSandra Zavadlav (mentor)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pivo je proizvod alkoholnog vrenja pivske sladovine, pjenušavo slabo alkoholno piće gorkog okusa i hmeljne arome. Proizvod je potpuno prirodan i biološki uravnotežen stoga se s pravom smatra "tekućom hranom". Energetska vrijednost jedne litre standardnog piva odgovara energetskoj vrijednosti jedne litre punomasnog mlijeka. Da bi se dobio bistar proizvod potrebno je u procesu proizvodnje primijeniti tehnološku operaciju filtracije. Filtracija je najučinkovitija metoda izdvajanja većih čvrstih čestica i stanica kvasca iz dovrelog piva. U procesu proizvodnje razlikuju se dvije filtracije - filtracija sladovine i filtracija gotovog proizvoda. Filtracija gotovog proizvoda vrši se kada se iz njega žele ukloniti zaostale čestice kvasca i druge tvari koje se tamo mogu naći. Tokom filtracije u pivo se dodaju arome, aditivi i boja u svrhu što boljeg krajnjeg proizvoda. Cilj ovog rada bio je prikazati tehnološki proces filtracije piva, te usporediti rezultate parametara kvalitete nefiltriranog svijetlog lager piva s rezultatima nakon filtracije svijetlog lager piva, piva donjeg vrenja.
Abstract (english)
The beer is fizzy low-alcohol beverage bitter taste and with hop aroma. The product is the alcoholic fermentation beer worth. Beer is entirely natural and biologically balanced product, and it is rightly considered "liquid food". The energy value of one liter of standard beer is equal to the energy value of one liter of whole milk. Filtration is the most effective method of allocation of larger solid particles and yeast cells from beer. There are two filtration - filtration of the worth filtration and the final product. Filtration of beer is performed on the finished product when it goes through a wish to remove residual yeast particles and other substances that can be found there. During filtration in beer are added flavors, some additives, colors, all in order to achieve the best end product. The aim of this study was to demonstrate the technological process of filtration of beer, and compare the results parameters unfiltered light lager beer with the results of the filtration of light lager beer, "beer of the lower boiling point."
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:249898
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 11:53:12