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undergraduate thesis
Primjena ozona u prehrambenoj industriji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:505860
Tuzla, Barbara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Water Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Tuzla, B. (2022). Primjena ozona u prehrambenoj industriji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:505860

Tuzla, Barbara. "Primjena ozona u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:505860

Tuzla, Barbara. "Primjena ozona u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:505860

Tuzla, B. (2022). 'Primjena ozona u prehrambenoj industriji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:505860

Tuzla B. Primjena ozona u prehrambenoj industriji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 August 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:505860

B. Tuzla, "Primjena ozona u prehrambenoj industriji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:505860

Metadata
TitlePrimjena ozona u prehrambenoj industriji
Title (english)Application of ozone in the food industry
AuthorBarbara Tuzla
MentorJosip Ćurko (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Water Technology)
Zagreb
Defense date and country2022-09-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ozon omogućava dobro antimikrobno djelovanje, a pritom ne umanjuje kvalitetu proizvoda te se kao takav može koristiti u prehrambenoj industriji, počevši od same dezinfekcije postrojenja za proizvodnju pa do njegove upotrebe pri dezinfekciji različitih namirnica i proizvoda. Cilj rada je prikazati fizikalno-kemijska svojstava ozona, načine njegovog generiranja te upotrebe u prehrambenoj industriji. U eksperimentalnom dijelu rada prikazane su kemijsko-fizikalne karakteristike vode nakon tretiranja ribe vodom u kojoj su bile otopljene tri različite doze ozona (1, 3 i 5 mgO₃L⁻¹) tijekom 5, 10 i 15 minuta. Mjereni parametri vode nakon tretiranja ribe su pH-vrijednost, električna provodnost, kemijska potrošnja kisika (KPK), biološka potrošnja kisika (BPK₅), koeficijent spektralne apsorpcije pri 254 nm (SAC) i ukupna suspendirana tvar (TSS). Izmjerene vrijednosti parametara vode bili su vrijednosti unutar dopuštenih granica za ispust otpadnih voda u površinske vode.
Abstract (english)
Ozone provides good antimicrobial activity without affecting the quality of the product, and can therefore be used in the food industry, from the disinfection of production equipment to the disinfection of various foods and products. The aim of the work is to show the physical and chemical properties of ozone, the possibilities of its production and its use in the food industry. In the experimental part of the work, the chemical-physical properties of water were presented after treating fish with water in which three different doses of ozone (1, 3 and 5 mgO₃L⁻¹) were dissolved for 5, 10 and 15 minutes. The water parameters measured after fish treatment were pH, electrical conductivity, chemical oxygen consumption (COD), biological oxygen consumption (BOD), spectral absorption coefficient at 254 nm (SAC), and total suspended solids (TSS). The measured values of the water parameters were within the permissible limits for the discharge of wastewater into surface waters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:505860
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-22 10:05:45