prikaz prve stranice dokumenta Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem
  Download
PDF 895.28 KB
undergraduate thesis
Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:013252
Krnjić, Nikolina
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

Krnjić, N. (2019). Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:013252

Krnjić, Nikolina. "Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:013252

Krnjić, Nikolina. "Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:013252

Krnjić, N. (2019). 'Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:013252

Krnjić N. Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:013252

N. Krnjić, "Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:013252

Metadata
TitleKarakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem
Title (english)Characteristics of PAW water obtained by continuous plasma discharge
AuthorNikolina Krnjić
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 country2019-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Plazma tretman, te plazma aktivirana voda (PAW) se u novije vrijeme sve više koriste u agronomiji. Djelovanje plazme doprinosi klijavosti i dezinfekciji sjemena, rastu biljaka, zadržavanju kvalitete poljoprivrednih proizvoda i sanitaciji tla što utječe na povećanje proizvodnje hrane i na ostvarivanje održivosti. Cilj ovog rada bio je okarakterizirati i proizvesti plazma aktiviranu vodu (PAW) dobivenu kontinuiranim plazma pražnjenjem ionizacijom plinova dušika i zraka. Određeni su fizikalno kemijski parametri na uzorcima destilirane vode koja je tretirana sa dva radna plina – dušik i zrak pri frekvencijama od 60, 90 i 120 Hz. Tretiranje destilirane vode provodilo se pri atmosferskim uvjetima u trajanju od 5 i 10 minuta.
Abstract (english)
Plasma treatment and plasma activated water (PAW) are increasingly used in agronomy. Plasma contributes to germination and seed disinfection, plant growth, quality retention of agricultural products and soil sanitation, which has an impact on increasing food production and achieving sustainability. The aim of this paper was to characterize and produce plasma activated water (PAW) obtained by continuous plasma discharge trough ionization of nitrogen and air. Physical-chemical parameters were determined on the sample of distilled water treated with two working gases – nitrogen and air at frequencies of 60, 90 and 120 Hz. Treatment of distilled water was carried out at atmospheric conditions for 5 and 10 minutes.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:159:013252
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
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-07-16 12:06:18