prikaz prve stranice dokumenta Upravljanje zaštitom okoliša u tvornici šećera Vitro d.d.
Access restricted to students and staff of home institution
master's thesis
Upravljanje zaštitom okoliša u tvornici šećera Vitro d.d.
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:298655
Hokal, Nataša
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Hokal, N. (2012). Upravljanje zaštitom okoliša u tvornici šećera Vitro d.d. (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:298655

Hokal, Nataša. "Upravljanje zaštitom okoliša u tvornici šećera Vitro d.d.." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:298655

Hokal, Nataša. "Upravljanje zaštitom okoliša u tvornici šećera Vitro d.d.." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:298655

Hokal, N. (2012). 'Upravljanje zaštitom okoliša u tvornici šećera Vitro d.d.', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:298655

Hokal N. Upravljanje zaštitom okoliša u tvornici šećera Vitro d.d. [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 May 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:298655

N. Hokal, "Upravljanje zaštitom okoliša u tvornici šećera Vitro d.d.", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:298655

Metadata
TitleUpravljanje zaštitom okoliša u tvornici šećera Vitro d.d.
Title (english)Management of environmental protection in sugar factory Viro d.d.
AuthorNataša Hokal
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2012-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom diplomskom radu dan je i opisan temeljni koncept stalnog poboljšanja učinkovitosti sustava upravljanja okolišem kroz provođenje norme ISO 14001:2007. Prikazan je rad sustava za biološku obradu otpadnih voda tvornice šećera Viro d.d. Virovitica tijekom proizvodnje šećera iz šećerne repe (zelena kampanja). Izlaz pročišćene tehnološke vode zajednički je sa pročišćenom komunalnom otpadnom vodom te iz toga proizlazi odstupanje u vrijednostima za ukupni dušik i fosfat. Pročišćavanjem repe na polju, smanjila se potrošnja vode, te količina otpadnih voda sada iznosi 0,32 m3/t repe. Omjer emisija CO2 po toni proizvedenog šećera je u padu od 2005. godine. Od 2008. do 2011. godine može se uočiti smanjenje od 40% u omjeru potrošnje izravne energije i tone proizvedenog šećera. U tvornici šećera Viro d.d. dana je velika pozornost načinima uštede energije te se konstantno i u svim segmentima proizvodnog procesa planira i provodi optimizacija radi uštede energije što doprinosi unaprijeđenju i održavanju sustava upravljanja okolišem.
Abstract (english)
This thesis describes the basic concept of continuous improvement of the effectiveness of environmental management systems through the implementation of ISO 14001:2007. Working overview of the system for biological wastewater treatment in sugar factory Viro d.d.Virovitica during the production of sugar from sugar beet (green campaign) is described in this work. Treated process water is mixed up with purified municipal waste water which causes discrepancy in values for total nitrogen and phosphate. Purification of sugar beet in the field, decreased water consumption and wastewater volume now amounts to 0.32 m3 / t of sugar beet. The ratio of CO2 emissions per tonne of sugar has declined since 2005. year. Since 2008. by 2011. the decrease can be observed from 40% in the ratio of direct consumption of energy and tons of sugar produced.Viro d.d. sugar factory gives great attention to power saving modes and every manufacturing process is being planned and well optimized which contributes to cost savings and that improve and maintain environmental management systems.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:298655
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-08 10:43:24