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master's thesis
Karakterizacija plazma reaktora pri proizvodnji plazma aktivirane vode
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:292442
Vranić, Kristina
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

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Vranić, K. (2019). Karakterizacija plazma reaktora pri proizvodnji plazma aktivirane vode (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:292442

Vranić, Kristina. "Karakterizacija plazma reaktora pri proizvodnji plazma aktivirane vode." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:292442

Vranić, Kristina. "Karakterizacija plazma reaktora pri proizvodnji plazma aktivirane vode." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:292442

Vranić, K. (2019). 'Karakterizacija plazma reaktora pri proizvodnji plazma aktivirane vode', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:292442

Vranić K. Karakterizacija plazma reaktora pri proizvodnji plazma aktivirane vode [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:292442

K. Vranić, "Karakterizacija plazma reaktora pri proizvodnji plazma aktivirane vode", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:292442

Metadata
TitleKarakterizacija plazma reaktora pri proizvodnji plazma aktivirane vode
Title (english)Characterization of plasma reactors in plasma activated water production
AuthorKristina Vranić
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 country2019-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Najčešće korišteni plazma reaktori za tretman tekućina pulsirajućim visokonaponskim plazma pražnjenjem su korona reaktori. U ovom radu prikazana je njihova karakterizacija te eksperimentalna primjena u tretiranju destilirane vode. Uzorci vode tretirani su u volumenima od 100, 200 i 500 mL u vremenskom trajanju od 10 i 20 minuta pri naponu pražnjenja od 30 kV, a korišteni reaktori bili su u plinskoj i hibridnoj izvedbi. Prije i nakon svakog eksperimenta provedena su mjerenja fizikalno – kemijskih svojstva kako bi se utvrdio utjecaj korona pražnjenja na njihovu promjenu. Mjerena fizikalna svojstva su: temperatura, pH i električna vodljivost. Od nastalih reaktivnih kemijskih vrsta praćena je koncentracija vodikovog peroksida, nitrata i nitrita. Također, određena je i stabilnost H2O2 molekula u plazma aktiviranoj destiliranoj vodi skladištenoj pri različitim uvjetima čuvanja. Rezultati eksperimenta ukazuju na značajnu promjenu svojstava tretiranih uzoraka vode čiji intenzitet promjene ovisi o tipu korištenog reaktora.
Abstract (english)
The most commonly used plasma reactors for liquid treatment with pulsed high voltage discharges are corona reactors. This paper presents characterization of such reactors and experimental application in treatment of distilled water. Water samples were treated in volumes of 100, 200 and 500 mL for 10 and 20 minutes at voltage of 30 kV in reactors designed as gas or hybrid ones. Before and after each experiment, physico – chemical properties were measured to determine the influence of corona discharge on their change. Physical properties that have been monitored were: temperature, pH and electrical conductivity. Of the reactive chemical species formed, the concentration of hydrogen peroxide, nitrates and nitrites were monitored. Also, the stability of H2O2 molecules was determined in the plasma-activated distilled water stored at different conditions. Experimental results indicate a significant change in the properties of treated water samples whose change in intensity depends on the type of used reactor.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:292442
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 on2019-12-04 13:45:15