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undergraduate thesis
Karakterizacija plazma reaktora s kombiniranim pražnjenjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:178556
Kuljak, Natalija
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

Kuljak, N. (2019). Karakterizacija plazma reaktora s kombiniranim pražnjenjem (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:178556

Kuljak, Natalija. "Karakterizacija plazma reaktora s kombiniranim pražnjenjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:178556

Kuljak, Natalija. "Karakterizacija plazma reaktora s kombiniranim pražnjenjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:178556

Kuljak, N. (2019). 'Karakterizacija plazma reaktora s kombiniranim pražnjenjem', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:178556

Kuljak N. Karakterizacija plazma reaktora s kombiniranim pražnjenjem [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:178556

N. Kuljak, "Karakterizacija plazma reaktora s kombiniranim pražnjenjem", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:178556

Metadata
TitleKarakterizacija plazma reaktora s kombiniranim pražnjenjem
Title (english)Characterization of the plasma reactor with combined discharge
AuthorNatalija Kuljak
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
Cilj ovog rada bio je proizvesti plazma aktiviranu vodu (PAW) dobivenu primjenom visokonaponskog plazma pražnjenja te okarakterizirati plazma reaktor s kombiniranim pražnjenjem. Tijekom procesa određivani su fizikalno-kemijski parametri destilirane vode tretirane hibridnom plazmom. Uzorak vode tretiran je pri različitim frekvencijama (60 Hz, 90 Hz i 120 Hz) uz upuhivanje dvije vrste radnog plina: argon i kisik. Također, parametri su mjereni u različitim vremenskim intervalima od 5 i 10 minuta. Najviše vrijednosti temperature (46,2 ℃) i pH (2,60) dobivene su pri 120 Hz nakon 10 minuta tretmana kada se kao radni plin koristio argon, dok je najveća električna provodljivost (220,7 μScm-1) izmjerena nakon 10 min tretiranja pri 60 Hz. Koncentracije vodikova peroksida, nitrita i nitrata imale su veće vrijednosti u tretmanu tijekom kojeg se upuhivao kisik.
Abstract (english)
The aim of this study was to produce plasma activated water (PAW) obtained by applying high-voltage plasma discharge and to characterize the plasma reactor with combined discharge. During the process, physico-chemical parameters of distilled water treated with hybrid plasma were determined. The water sample was treated at different frequencies (60 Hz, 90 Hz and 120 Hz) with two types of working gas: argon and oxygen. Also, the parameters were measured at different time intervals of 5 and 10 minutes. The highest temperature values (46,2 ℃) and pH (2,60) were obtained at 120 Hz after 10 minutes of treatment when argon was used as working gas, while the highest electrical conductivity (220,7 μScm-1) was measured after 10 min of treatment at 60 Hz. Hydrogen peroxide, nitrite and nitrate concentrations had higher values in treatment during which oxygen was injected.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:178556
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-07-16 13:02:52