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master's thesis
Razaranje aktivnog mulja ultrazvukom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:413533
Karalić, Marko
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

Karalić, M. (2012). Razaranje aktivnog mulja ultrazvukom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:413533

Karalić, Marko. "Razaranje aktivnog mulja ultrazvukom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:413533

Karalić, Marko. "Razaranje aktivnog mulja ultrazvukom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:413533

Karalić, M. (2012). 'Razaranje aktivnog mulja ultrazvukom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:413533

Karalić M. Razaranje aktivnog mulja ultrazvukom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:413533

M. Karalić, "Razaranje aktivnog mulja ultrazvukom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:413533

Metadata
TitleRazaranje aktivnog mulja ultrazvukom
Title (english)Ultrasonic desintegration of activated sludge
AuthorMarko Karalić
MentorMarin Matošić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Water Technology)
Zagreb
Defense date and country2012-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu su praćene fizkalno-kemijske karakteristike mulja prije i nakon tretmana ultrazvukom. Tretman ultrazvukom se provodio pri različitim amplitudama i vremenima tretiranja. Tretman ultrazvukom uspješno je razarao mulj i pospješio otapanje suspendirane organske tvari što je opaženo kroz povećanje koncentracije otopljenog dušika i fosfora, povećanje udjela otopljenog i koloidnog KPK te kroz redukciju veličine čestica mulja. Pri dužem vremenu tretiranja primijećeno je bolje razaranje mulja, ali uz pojavu reflokulacije. Tretman ultrazvukom pri višim amplitudama uspješnije razara mulj nego pri dužem vremenu tretiranja za istu utrošenu energiju, ali je pri višim amplitudama primijećena reflokulacija čestica mulja.
Abstract (english)
In this work physical and chemical characteristics of activated sludge treated with ultrasound were observed. Treatment with ultrasound was conducted with different range of amplitudes and time intervals of sonification. Ultrasound treatment of sludge had successfully disintegrated sludge and enhanced solubility of suspended organic matter which was observed through increment of concentration of solute nitrogen and phosphorus, increase in ratio of solute and colloidal COD and reduction of particle size of the sludge. With longer treatment of sludge better disintegration of sludge was observed, but with occurrence of re-flocculation. Ultrasonic treatment with higher amplitudes was more successful in sludge disintegration then with longer treatment time with same energy consumption, but in sludge treated with higher amplitudes re-flocculation was observed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:413533
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-09 08:23:06