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undergraduate thesis
KOROZIJA NEHRĐAJUĆEG ČELIKA U TAMNOM PIVU TIJEKOM SKLADIŠTENJA
2020. urn:nbn:hr:128:117443
Krnjak, Tea
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Krnjak, T. (2020). KOROZIJA NEHRĐAJUĆEG ČELIKA U TAMNOM PIVU TIJEKOM SKLADIŠTENJA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:117443

Krnjak, Tea. "KOROZIJA NEHRĐAJUĆEG ČELIKA U TAMNOM PIVU TIJEKOM SKLADIŠTENJA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:117443

Krnjak, Tea. "KOROZIJA NEHRĐAJUĆEG ČELIKA U TAMNOM PIVU TIJEKOM SKLADIŠTENJA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:117443

Krnjak, T. (2020). 'KOROZIJA NEHRĐAJUĆEG ČELIKA U TAMNOM PIVU TIJEKOM SKLADIŠTENJA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 15 February 2025, https://urn.nsk.hr/urn:nbn:hr:128:117443

Krnjak T. KOROZIJA NEHRĐAJUĆEG ČELIKA U TAMNOM PIVU TIJEKOM SKLADIŠTENJA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2020 [cited 2025 February 15] Available at: https://urn.nsk.hr/urn:nbn:hr:128:117443

T. Krnjak, "KOROZIJA NEHRĐAJUĆEG ČELIKA U TAMNOM PIVU TIJEKOM SKLADIŠTENJA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:128:117443

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Metadata
TitleKOROZIJA NEHRĐAJUĆEG ČELIKA U TAMNOM PIVU TIJEKOM SKLADIŠTENJA
Title (english)CORROSION OF STAINLES STEEL DURING STORAGE IN DARK BEER
AuthorTea Krnjak
MentorJasna Halambek (mentor)
Committee memberInes Cindrić (predsjednik povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2020-11-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Korozija je neželjeni proces koji je uzrokovan kemijskom ili elektrokemijskom reakcijom metala s njegovom okolinom pri čemu nastaju fizikalno-kemijske promjene na metalu. Nehrđajući čelici imaju vrlo raširenu uporabu u prehrambenoj industriji, a posebice u pivarstvu. Glavni razlog je njihova izvanredna otpornost na koroziju, zajedno s njihovom snagom i izdržljivošću, njihovom sposobnošću da se lako očiste i steriliziraju bez oštećenja, korištenjem širokog spektra sustava za čišćenje i činjenici da ne utječu na okus i boju hrane. Cilj ovog rada bio je ispitati korozijsko ponašanje nehrđajućeg čelika X6CrNiTi18-10 u kontaktu s uzorcima crnog piva i crnog piva s dodatkom soka od višnje tzv. radlera. Brzina korozije nehrđajućeg čelika odredila se gravimetrijskom metodom nakon što su uzorci čelika bili izloženi djelovanju crnog piva i crnog piva s dodatkom soka od višnje tijekom 150 dana na 25°C. U ispitivanim uzorcima piva spektrofotometrijski je određen i sadržaj željeza (mg/L) prije i nakon izlaganja čeliku od 150 dana i to ASBC metodom.
Abstract (english)
Corrosion is an unwanted process caused by the chemical or electrochemical reaction of a metal with its environment, resulting in physico-chemical changes in the metal. Stainless steels have a very widespread use in the food industry, and especially in brewing. The main reason is their outstanding corrosion resistance, along with their strength and durability, their ability to be easily cleaned and sterilized without damage using a wide range of cleaning systems and the fact that they do not affect the taste and color of food. The aim of this study was to examine the corrosion behavior of stainless steel X6CrNiTi18-10 in contact with samples of dark beer and dark beer with the addition of cherry juice so-called. radler. The corrosion rate of stainless steel was determined by gravimetric method after steel samples were exposed to the action of dark beer and dark beer with the addition of cherry juice for 150 days at 25 ° C. In the tested beer samples, the iron content (mg / L) before and after exposure to steel for 150 days was determined spectrophotometrically by the ASBC method
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:117443
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
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 on2025-02-06 14:09:55