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undergraduate thesis
Pregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom
Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology, 2020. urn:nbn:hr:149:169462
Belak, Karlo
University of Zagreb
Faculty of Chemical Engineering and Technology

Institutional repository: Repository of Faculty of Chemical Engineering and Technology University of Zagreb

Cite this document

Belak, K. (2020). Pregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:149:169462

Belak, Karlo. "Pregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom." Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:149:169462

Belak, Karlo. "Pregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom." Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:149:169462

Belak, K. (2020). 'Pregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom', Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:149:169462

Belak K. Pregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology; 2020 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:149:169462

K. Belak, "Pregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom", Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:149:169462

Metadata
TitlePregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom
Title (english)Overview of the latest research on safety of application stainless steel in contact with food
AuthorKarlo Belak
MentorSanja Martinez (mentor)
Committee memberSanja Martinez (predsjednik povjerenstva)
Committee memberLidija Furač (član povjerenstva)
Committee memberJozefina Katić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Chemical Engineering and Technology
Zagreb
Defense date and country2020-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
U ovom radu dan je teorijski pregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom. Nehrđajući čelici su sve više korišteni u današnjem svijetu, a vrlo je bitno znati ih razlikovati i donijeti pravilan odabir vrste prilikom korištenja s hranom da ne bi došlo do štetnih utjecaja. U radu su pregledana četiri novija znanstvena rada na temu nehrđajućih čelika u kontaktu s hranom. U njima je opisano ponašanje nehrđajućeg čelika pri različitim uvjetima te u kontaktu s različitim vrstama hrane. U ovom radu su komentirani ispitivani materijali, eksperimentalni uvjeti ispitivanja i eksperimentalne tehnike ispitivanja korišteni u proučenim znanstvenim radovima, te su doneseni zaključci o ponašanju pojedinih nehrđajućih čelika na osnovu usporedbe rezultata, uzevši u obzir specifičnosti pojedinih ispitivanja. Glavna stavka pri utvrđivanju sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom je korozijsko ponašanje čelika, odnosno količina ispuštenih metala, posebice kroma i nikla.
Abstract (english)
This thesis provides a theoretical overview on the latest research on safety of application stainless steel in contact with food. Stainless steels are more and more used in today's world, but it is very important to know how to distinguish them and to make a right choice while picking the one to use in contact with food in order to avoid harmful effects. This paper reviews four newer scientific papers on the subject of stainless steels in contact with food. In them, the behaviour of stainless steel under different conditions and in contact with different food is described. This paper comments on the tested materials, experimental test conditions and experimental test techniques used in the studied scientific papers, and draws conclusions about the behavior of individual stainless steels based on a comparison of results, taking into account the specifics of individual tests. The main point in determining the safety of application stainless steel in contact with food is corrosive behaviour of stainless steels, i.e. the amount of released metals, especially chromium and nickel.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:149:169462
Study programmeTitle: Applied Chemistry - Undergraduate study; specializations in: Environmental chemistry and green technologies, Advanced materials and technologies, Applied organic chemistry
Course: Advanced materials and technologies
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) primijenjene kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) primijenjene kemije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2023-05-02 11:38:17