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Embargo period 2025-11-14
undergraduate thesis
Utjecaj vremena mljevenja na djelotvornost usitnjavanja natrijevog klorida u kugličnom mlinu
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2023. urn:nbn:hr:167:635551
Šolić, Ana Katarina
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry
Department of Chemical Engineering

Institutional repository: Repository of the Faculty of chemistry and technology

Cite this document

Šolić, A. K. (2023). Utjecaj vremena mljevenja na djelotvornost usitnjavanja natrijevog klorida u kugličnom mlinu : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:635551

Šolić, Ana Katarina. "Utjecaj vremena mljevenja na djelotvornost usitnjavanja natrijevog klorida u kugličnom mlinu : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:635551

Šolić, Ana Katarina. "Utjecaj vremena mljevenja na djelotvornost usitnjavanja natrijevog klorida u kugličnom mlinu : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:635551

Šolić, A. K. (2023). 'Utjecaj vremena mljevenja na djelotvornost usitnjavanja natrijevog klorida u kugličnom mlinu : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:635551

Šolić AK. Utjecaj vremena mljevenja na djelotvornost usitnjavanja natrijevog klorida u kugličnom mlinu : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2023 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:167:635551

A. K. Šolić, "Utjecaj vremena mljevenja na djelotvornost usitnjavanja natrijevog klorida u kugličnom mlinu : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:167:635551

Metadata
TitleUtjecaj vremena mljevenja na djelotvornost usitnjavanja natrijevog klorida u kugličnom mlinu : završni rad
Title (english)Effect of grinding time on the milling efficiency of sodium chloride in a ball mill : bachelor thesis
AuthorAna Katarina Šolić
MentorNenad Kuzmanić (mentor)
Committee memberMiroslav Labor (predsjednik povjerenstva)
Committee memberMarija Ćosić (član povjerenstva)
Committee memberNenad Kuzmanić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
(Department of Chemical Engineering)
Split
Defense date and country2023-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu sagledan je utjecaj vremena mljevenja na proces usitnjavanja natrijevog klorida namijenjenog za komercijalnu uporabu u kugličnom mlinu. Mljevenje je provedeno s dvije različite početne veličinske frakcije natrijevog klorida (x sr = 650 µm i x sr = 2500 µm) i to u vremenskim intervalima od 3 minute, a u sveukupnom trajanju procesa od 15 minuta. Po završetku svakog ciklusa mljevenja izvršena je granulometrijska analiza usitnjenog produkta metodom prosijavanja. Iz rezultata provedenih granulometrijskih analiza uočena je izrazita multimodalnost dobivenih funkcija gustoća raspodjele. Ta multimodalnost se ne mijenja s vremenom mljevenja, ali primjetno je izrazito smanjenje udjela većih frakcija čestica tretiranog partikulskog sustava, odnosno porast udjela onih finijih. Vrijednosti stupnja usitnjavanja značajno se povećavaju s vremenom mljevenja. To se potom odražava na smanjenje vrijednosti srednjeg masenog promjera analiziranog materijala, odnosno na povećanje širine raspodjele, kao i njegove specifične površine.
Abstract (english)
In this thesis the influence of grinding time on the process of size reduction of sodium chloride for commercial use in a ball mill has been examined. Grinding was conducted with two fractions of different initial size of sodium chloride (x sr = 650 µm and x sr = 2500 µm) in time intervals of 3 minutes, for a total process duration of 15 minutes. At the end of each grinding cycle, a granulometric analysis of the milled product was performed using the sieving method. From the results of the granulometric analysis, a noticeable multimodality of the obtained density distribution functions was observed. This multimodality does not change with the grinding time, but a significant decrease of larger particle fractions in the treated particle system, i.e. an increase of the finer ones, is noticeable. The values of the degree of size reduction increase significantly with the grinding time. This is then reflected in the decrease in the value of the mean mass diameter of the analyzed material, i.e. in the increase in the span of particle size, as well as its specific surface area.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:635551
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
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Embargo expiration date: 2025-11-14
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Created on2023-11-14 08:30:08