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undergraduate thesis
Učinkovitost online mjerenja kakvoće površinske vode
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:201290
Knaus, Dora
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

Knaus, D. (2023). Učinkovitost online mjerenja kakvoće površinske vode (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:201290

Knaus, Dora. "Učinkovitost online mjerenja kakvoće površinske vode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:201290

Knaus, Dora. "Učinkovitost online mjerenja kakvoće površinske vode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:201290

Knaus, D. (2023). 'Učinkovitost online mjerenja kakvoće površinske vode', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:201290

Knaus D. Učinkovitost online mjerenja kakvoće površinske vode [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:201290

D. Knaus, "Učinkovitost online mjerenja kakvoće površinske vode", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:201290

Metadata
TitleUčinkovitost online mjerenja kakvoće površinske vode
Title (english)Effectiveness of online measurement of surface water quality
AuthorDora Knaus
MentorJosip Ćurko (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Water Technology)
Zagreb
Defense date and country2023-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Obrađena površinska voda koristi se kao voda za ljudsku potrošnju, no bitna je kvaliteta površinske vode prije ulaska u postrojenje za kondicioniranje jer može sadržavati organske nečistoće, mutnoću ili biti previsoke temperature. Sve su to parametri koji utječu na kvalitetu obrade vode za piće te je bitnija njihova pravovremena detekcija kako bi se proces obrade mogao prilagoditi. Do sada su se uglavnom koristile konvencionalne metode mjerenja parametara koje mogu zahtijevati puno vremena, no u novije vrijeme pojavile su se online metode mjerenja koje su brze te imaju učestalija mjerenja neovisna o čovjeku. U ovome radu uspoređivali su se rezultati analize neobrađene vode akumulacije Butoniga dobiveni mjerenjem online metodom pomoću sonde Memosens Wawe CAS80E te rezultati dobiveni konvencionalnim metodama u laboratoriju. Uspoređivane su temperatura, mutnoća, nitrati i ukupni organski ugljik. Online mjerenje sondom pokazalo se kao učinkovita metoda za temperaturu, mutnoću i ukupni organski ugljik, te kao manje učinkovita za nitrate. Također, online mjerenje se pokazalo kao pouzdana metoda mjerenja kvalitete neprerađene vode, no najučinkovitije je korištenje sonde usporedno s konvencionalnim metodama.
Abstract (english)
Treated surface water is used as water for human consumption, but the quality of the surface water before it enters the treatment plant is important because it may contain organic impurities, be turbid, or have too high temperature. All these are parameters that affect the quality of drinking water treatment, and their timely detection is even more important so that the treatment process can be adjusted. Until now, mainly conventional methods have been used to measure the parameters, which can take a lot of time. Recently, however, online measurement methods have emerged that are fast and take more frequent measurements independently of humans. In this paper, the results of the analysis of the raw water of Butoniga reservoir obtained by measuring with the online method using the probe Memosens Wawe CAS80E were compared with the results obtained by conventional methods in the laboratory. Temperature, turbidity, nitrates, and total organic carbon were compared. Online probe measurement proved to be an effective method for temperature, turbidity, and total organic carbon, and less effective for nitrates. Online measurement also proved to be a reliable method for measuring raw water quality, but the most efficient use of a probe is compared to conventional methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:201290
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-NonCommercial 4.0 International (CC BY-NC 4.0) icon
Created on2024-04-24 08:56:17