prikaz prve stranice dokumenta Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice
  Download
PDF 1.43 MB
master's thesis
Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:977423
Vojvoda, Jelena
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

Vojvoda, J. (2019). Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:977423

Vojvoda, Jelena. "Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:977423

Vojvoda, Jelena. "Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:977423

Vojvoda, J. (2019). 'Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:977423

Vojvoda J. Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:977423

J. Vojvoda, "Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:977423

Metadata
TitleUtjecaj plazmom aktivirane vode na klijavost ječma i rotkvice
Title (english)Effect of plasma activated water on germination of barley and radish
AuthorJelena Vojvoda
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 country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Hladna plazma nova je tehnologija koja se primjenjuje u agronomiji za poboljšanje klijanja te rast i razvoj biljki. Primjena hladne plazme odvija se direktnim tretmanima visokonaponskim pražnjenjem u plinu pri čemu se induciraju promjene na površini sjemena ili indirektnim tretmanom tekućeg medija koji se koristi za daljnju primjenu na sjemenu. Cilj ovog istraživanja bio je usporediti utjecaj plazmom aktivirane vode (PAW) na klijavost ječma i rotkvice. PAW voda aktivirana je u hibridnom reaktoru (HVED plazma), plazmom jet i mikrovalnom plazmom. Tretman mikrovalnom plazmom s argonom kao radnim plinom pokazao se najpogodnijim za formiranje PAW vode u svrhu poticanja procesa klijavosti rotkvice i ječma. Za rast i razvoj stabljike boljim se pokazala PAW voda formirana HVED plazmom i dušikom kao radnim plinom. Zahvaljujući formiranim nitratima zaustavila se dormancija te potaknuo proces klijanja sjemena. Primijenjenim plazma tretmanima formirani su kisikovi i dušikovi radikali uzrokovavši pad pH vrijednosti te povišenje temperature i električne vodljivosti PAW vode.
Abstract (english)
Cold plasma is a novel technology used in agriculture for germination enhancement. Cold plasma can be generated directly by high-pressure gas discharge treatment, which induces changes on the seed surface or by indirect treatment of the liquid that is used for further applications to the seed. The aim of this study was to compare the effect of plasma activated water (PAW) on germination of barley and radish. PAW water is activated by HVED plasma, jet plasma and microwave plasma. Microwave plasma treatment with argon as a working gas is best solution for activation of PAW water in order to enhance the germination of radish and barley while HVED plasma treatment with nitrogen as a working gas for the growth and development of the stem. Due to the nitrates formed by cold plasma, dormancy was stopped and the seed germination process was initiated. Plasma treatment induced creation of radicals in PAW causing low pH, temperature and conductivity rise.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:977423
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-02-03 10:53:09