| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

Show document

Title:Quantitative examination of process parameters during kefir grain biomass production
Authors:Goršek, Andreja (Author)
Tramšek, Marko (Author)
Files:URL http://www.bepress.com/ijcre/vol5/S8
 
Language:English
Work type:Unknown ()
Typology:1.03 - Short Scientific Article
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:This article examines the propagation of kefir grains in fresh HTP whole fat cows' milk, with some additions (glucose and bakers yeast). The objective of our work was an experimental determination of the various process parameters relative influence on the propagation and daily kefir grain increase mass, using the Taguchi method for experimental design. The effects of medium temperature, glucose mass concentration, bakers yeast mass concentration and the rotational frequency of the stirrer at four levels were studied. Orthogonal array layout of L16 was selected for the proposed experimental design. All experiments were performed in an automated laboratory reaction calorimeter RC1 (Mettler-Toledo) with the same milk (3.5 % fat). The gravimetric method was used to determine daily kefir grain mass increases. Relative contributions of the proposed influencing process parameters on the daily kefir grains increase mass were estimated by analysis of the variance (ANOVA). The highest increase (51.5 %) was found at the rotational frequency of the stirrer 90 (1/min), at glucose mass concentration 20 g/L, and at mediumtemperature 24 °C. Within the observed range of yeast mass concentrationthis process parameter was found to be insignificant compared to others. The rotational frequency of the stirrer has the highest relative influence on the daily kefir grains increase mass (37.3 %) while glucose mass concentration and medium temperature have lower ones, 18.8 % and 9.9 %, respectively. The remaining fraction represents error influence. The main reason for its relatively high value (34.0 %) is that kefir grains are bulky and awkward to handle. This fact confirms the importance of optimal kefir grains production management.
Keywords:chemical processing, milk products, kefir, kefir grain growth, process parameters, design of experiments, Taguchi method, RC1
Year of publishing:2007
UDC:66.01:637.1
ISSN on article:1542-6580
COBISS_ID:11728150 Link is opened in a new window
NUK URN:URN:SI:UM:DK:QFDEIWRL
Views:1671
Downloads:33
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:Misc.
:
  
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.
Share:AddThis
AddThis uses cookies that require your consent. Edit consent...

Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Record is a part of a journal

Title:International journal of chemical reactor engineering
Shortened title:Int. j. chem. react. eng.
Publisher:Berkeley Electronic Press
ISSN:1542-6580
COBISS.SI-ID:11726614 New window

Secondary language

Language:English
Keywords:kemijska procesna tehnika, mlečni izdelki, kefir, rast kefirjevih zrn, procesni parametri, procesni parametri, metoda Taguchi, RC1


Comments

Leave comment

You have to log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back
Logos of partners University of Maribor University of Ljubljana University of Primorska University of Nova Gorica