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undergraduate thesis
Primjena plinskog plazma pražnjenja u proizvodnji PAW vode
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:856918
Grgić, Tomislava
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Grgić, T. (2018). Primjena plinskog plazma pražnjenja u proizvodnji PAW vode (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:856918

Grgić, Tomislava. "Primjena plinskog plazma pražnjenja u proizvodnji PAW vode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:856918

Grgić, Tomislava. "Primjena plinskog plazma pražnjenja u proizvodnji PAW vode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:856918

Grgić, T. (2018). 'Primjena plinskog plazma pražnjenja u proizvodnji PAW vode', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:856918

Grgić T. Primjena plinskog plazma pražnjenja u proizvodnji PAW vode [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:856918

T. Grgić, "Primjena plinskog plazma pražnjenja u proizvodnji PAW vode", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:856918

Metadata
TitlePrimjena plinskog plazma pražnjenja u proizvodnji PAW vode
Title (english)Application of gas plasma discharge in PAW production
AuthorTomislava Grgić
MentorTomislava Vukušić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bila je proizvesti i okarakterizirati plazma aktiviranu vodu (PAW) dobivenu primjenom visokonaponskog plazma pražnjenja. Korištenjem četiri radna plina (argon, kisik, dušik te zrak) pri atmosferskim uvjetima te varijacijama frekvencije (60, 90 i 120 Hz) i vremena tretmana (10 i 20 minuta) na destiliranoj vodi volumena 500 mL, provedena je usporedba fizikalno-kemijskih parametara dobivene PAW vode s obzirom na korišteni plin i vrijeme tretiranja. Dobivene su najviše vrijednosti pri frekvenciji od 120 Hz tijekom 20 minuta tretmana: električne provodljivosti (220,30 μ/cm) nakon tretmana plinskom plazmom sa zrakom, temperature (41,4°C) kada se kao radni plin koristi dušik te koncentracije vodikova peroksida (8,86 mg/L) kada se kao radni plin koristi kisik te zasićenosti kisikom (>300%). Kod ostala tri radna plina (N2, Ar i zrak) postotak zasićenosti kisikom se nakon 20 minuta pri 120 Hz smanjuje. Tijekom tretmana sa svim radnim plinovima osim s dušikom zabilježen je najveći pad pH vrijednosti pri 60 Hz. Dobiveni rezultati potvrđuju ovisnost fizikalno-kemijskih parametara PAW vode o primijenjenom radnom plinu, kao i buduću primjenu dobivene PAW vode.
Abstract (english)
The purpose of this study was to produce and characterize plasma activated water (PAW) produced by high-voltage plasma discharge. In research were used four working gases (argon, oxygen, nitrogen and air) at atmospheric conditions, with frequency variations of (60, 90, 120 Hz) and different treatment times (10 and 20 minutes) on 500 mL volume of distilled water. The highest values were achieved at frequency of 120 Hz during 20 minutes of treatment: electrical conductivity (220,30 μS/cm) after gas plasma treatment with air, temperature (41,4°C) with nitrogen as working gas, hydrogen peroxide concentration (8,86 mg/L) and oxygen saturation (>300%) were associated with oxygen discharge. Using other working gases (Ar, N2 and air) oxygen saturation reduces after 20 minutes at frequency of 120 Hz. During the treatment with all working gases, except nitrogen, the highest decrease in pH value occurs at frequency of 60. The obtained results confirm that physico-chemical properties of PAW are in dependence of applied working gas. In addition, plasma activated due to its characteristics may play a major role for various application in the future.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:856918
Study programmeTitle: Food Technology
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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Created on2018-09-11 07:05:59