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Title:EKSPERIMENTALNO DOLOČANJE VPLIVA PROCESNIH PARAMETROV PROIZVODNJE KEFIRNIH ZRN S STATISTIČNO METODO
Authors:ID Rauter, Aleksander (Author)
ID Goršek, Andreja (Mentor) More about this mentor... New window
ID Leitgeb, Maja (Comentor)
Files:.pdf UNI_Rauter_Aleksander_2009.pdf (1,49 MB)
MD5: DC8C4867E47E35B3C4F518326B7727F2
PID: 20.500.12556/dkum/acbfddd2-094d-49bd-ad0b-2427cd2b53d6
 
Language:Slovenian
Work type:Undergraduate thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
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, kefirno zrno, optimiranje rasti, Taguchi-jeva metoda, procesni parametri
Place of publishing:Maribor
Publisher:[A. Rauter]
Year of publishing:2009
PID:20.500.12556/DKUM-11696 New window
UDC:66.01:637.1(043.2)
COBISS.SI-ID:14053398 New window
NUK URN:URN:SI:UM:DK:1N86NYWS
Publication date in DKUM:22.12.2009
Views:3530
Downloads:315
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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Secondary language

Language:English
Title:EXPERIMENTAL DETERMINATION OF THE INFLUENCE OF PROCESS PARAMETERS IN KEFIR GRAIN PRODUCTION WITH A STATISTICAL METHOD
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.
Keywords:kefir, kefir grain, growth optimisation, Taguchi’s method, process parameters


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