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master's thesis
Napredne oksidacijske metode u obradi otpadne vode iz proizvodnje maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:498752
Perić, Katarina
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

Perić, K. (2018). Napredne oksidacijske metode u obradi otpadne vode iz proizvodnje maslinovog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:498752

Perić, Katarina. "Napredne oksidacijske metode u obradi otpadne vode iz proizvodnje maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:498752

Perić, Katarina. "Napredne oksidacijske metode u obradi otpadne vode iz proizvodnje maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:498752

Perić, K. (2018). 'Napredne oksidacijske metode u obradi otpadne vode iz proizvodnje maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:498752

Perić K. Napredne oksidacijske metode u obradi otpadne vode iz proizvodnje maslinovog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:498752

K. Perić, "Napredne oksidacijske metode u obradi otpadne vode iz proizvodnje maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:498752

Metadata
TitleNapredne oksidacijske metode u obradi otpadne vode iz proizvodnje maslinovog ulja
Title (english)Advanced oxidation methods for the treatment of olive mill wastewater
AuthorKatarina Perić
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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Nove i inovativne napredne oksidacijske metode obrade otpadne vode su u fazi razvoja i procjene uspješne implementacije u industriji te trenutno predmet istraživanja brojnih znanstvenika. Cilj ovog rada bio je ispitati utjecaj tretmana hladnom plazmom, ultrazvukom i UV zračenjem u kombinaciji s katalizatorima H2O2, TiO2, FeCl3x 6H2O na degradaciju kompleksnih organskih spojeva otpadne vode iz proizvodnje maslinovog ulja. Uzorci su tretirani hladnom plazmom u trajanju od 30 minuta pri frekvencijama: 60 i 120 Hz te uz upuhivanje plinova: kisika, dušika i zraka, UV zračenjem tijekom 30 minuta te 10 minutnim tretmanima ultrazvukom visokog intenziteta. Određivani su fizikalno-kemijski pokazatelji kakvoće, boja i ukupni otopljeni ugljik. Rezultati pokazuju kako je do promjene boje i ukupnog otopljenog ugljika došlo u svim tretiranim uzorcima i to najviše uz dodatak FeCl3x 6H2O. Tretman UV zračenjem i ultrazvukom pokazao se kao najefikasnija metoda obrade rezultirajući redukcijom organskog opterećenja nakon 10 minutnog tretmana u pojedinim uzorcima i do 50%.
Abstract (english)
New and innovative advanced oxidative wastewater treatment processes are currently in the focus of scientific research and development for possible industrial implantation. The main aim of this study was to investigate the effect of cold plasma treatment, high intensity ultrasound and UV radiation with addition of H2O2, TiO2, FeCl3x 6H2O on degradation and removal of complex organic compounds from olive mill wastewater. The samples were treated with under process conditions as follows: 30 minutes with cold plasma at frequencies of 60 and 120 Hz using gases: oxygen, nitrogen and air; 30 minutes of UV radiation and respectively 10 minutes by high intensity ultrasound. Physicochemical indicators of quality, color and total dissolved carbon were determined. Results showed that reduction of color and total dissolved carbon comes in all treated samples, most with the addition of FeCl3x 6H2O. Treatment with UV radiation and ultrasound proved to be the most efficient method of treatment resulting in the 50 % reduction of organic compounds after 10-minute treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:498752
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-11-14 12:24:38