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undergraduate thesis
Upotreba ozona u obradi vode za ljudsku potrošnju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:855783
Vuksan-Ćusa, Andrea
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

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Vuksan Ćusa, A. (2023). Upotreba ozona u obradi vode za ljudsku potrošnju (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:855783

Vuksan Ćusa, Andrea. "Upotreba ozona u obradi vode za ljudsku potrošnju." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:855783

Vuksan Ćusa, Andrea. "Upotreba ozona u obradi vode za ljudsku potrošnju." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:855783

Vuksan Ćusa, A. (2023). 'Upotreba ozona u obradi vode za ljudsku potrošnju', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:855783

Vuksan Ćusa A. Upotreba ozona u obradi vode za ljudsku potrošnju [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:855783

A. Vuksan Ćusa, "Upotreba ozona u obradi vode za ljudsku potrošnju", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:855783

Metadata
TitleUpotreba ozona u obradi vode za ljudsku potrošnju
Title (english)Use of ozone in the treatment of water for human consumption
AuthorAndrea Vuksan-Ćusa
MentorMarin Matošić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Water Technology)
Zagreb
Defense date and country2023-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ozon (O₃) je veoma nestabilna i reaktivna molekula koja teži gubljenju trećeg atoma kisika što ju čini jednim od najjačih oksidacijskih sredstva. U obradi vode se zbog velikog oksidacijskog potencijala koristi za dezinfekciju vode, razgradnju i oksidaciju organskih tvari, uklanjanje i taloženje mangana i željeza, smanjenje ili uklanjanje obojenja te poboljšanje mirisa i okusa. Nedostaci ozoniranja su visoka cijena proizvodnje i stvaranje toksičnih nusprodukata bromata zbog čega je od izuzetne važnosti optimirati parametre procesa, prvenstveno dozu ozona. Kako bi se ispitala efikasnost različitih doza pri različitom trajanju ozoniranja i utvrdili optimalni uvjeti obrade vode za ljudsku potrošnju, proveden je niz eksperimenata na vodi iz akumulacije Butoniga u Istri. Eksperimenti su se sastojali od tri dijela: predozoniranja, flokulacije i glavnog ozoniranja, a rezultati su pokazali da su manje doze ozona dovoljno učinkovite u rješavanju svih ustanovljenih nedostataka vode, a pritom ne dolazi do značajnog nastanka bromata kao kod većih.
Abstract (english)
Ozone (O₃) is a very unstable and reactive molecule that tends to lose the third oxygen atom, which makes it one of the strongest oxidizing agents. In water treatment, due to its high oxidation potential, it is used for water disinfection, decomposition and oxidation of organic matter, removal of manganese and iron, removal of colour and improvement of smell and taste. The disadvantages of ozonation are the high cost of production and the creation of toxic bromate byproducts, which is why it is extremely important to optimize the process parameters, primarily the ozone dose. To test the effectiveness of different doses at different durations of ozonation and determine the optimal conditions for treatment of water for human consumption, a series of experiments was conducted on water from the Butoniga reservoir in Istria. The experiments consisted of three parts: pre-ozonation, flocculation and main ozonation. The results showed that smaller doses of ozone are sufficiently effective in solving all identified water deficiencies, while there is no significant formation of bromate as there is with larger ones.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:855783
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 on2024-04-24 11:21:27