| | SLO | ENG | Piškotki in zasebnost

Večja pisava | Manjša pisava

Izpis gradiva

Naslov:Quantitative examination of process parameters during kefir grain biomass production
Avtorji:Goršek, Andreja (Avtor)
Tramšek, Marko (Avtor)
Datoteke:URL http://www.bepress.com/ijcre/vol5/S8
 
Jezik:Angleški jezik
Vrsta gradiva:Neznano ()
Tipologija:1.03 - Kratki znanstveni prispevek
Organizacija:FKKT - Fakulteta za kemijo in kemijsko tehnologijo
Opis: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.
Ključne besede:chemical processing, milk products, kefir, kefir grain growth, process parameters, design of experiments, Taguchi method, RC1
Leto izida:2007
UDK:66.01:637.1
COBISS_ID:11728150 Novo okno
ISSN pri članku:1542-6580
NUK URN:URN:SI:UM:DK:QFDEIWRL
Število ogledov:1994
Število prenosov:38
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
Področja:Ostalo
:
  
Skupna ocena:(0 glasov)
Vaša ocena:Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.
Objavi na:AddThis
AddThis uporablja piškotke, za katere potrebujemo vaše privoljenje.
Uredi privoljenje...

Postavite miškin kazalec na naslov za izpis povzetka. Klik na naslov izpiše podrobnosti ali sproži prenos.

Gradivo je del revije

Naslov:International journal of chemical reactor engineering
Skrajšan naslov:Int. j. chem. react. eng.
Založnik:Berkeley Electronic Press
ISSN:1542-6580
COBISS.SI-ID:11726614 Novo okno

Sekundarni jezik

Jezik:Angleški jezik
Ključne besede:kemijska procesna tehnika, mlečni izdelki, kefir, rast kefirjevih zrn, procesni parametri, procesni parametri, metoda Taguchi, RC1


Komentarji

Dodaj komentar

Za komentiranje se morate prijaviti.

Komentarji (0)
0 - 0 / 0
 
Ni komentarjev!

Nazaj
Logotipi partnerjev Univerza v Mariboru Univerza v Ljubljani Univerza na Primorskem Univerza v Novi Gorici