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undergraduate thesis
Obrada vode za piće koagulacijom i filtracijom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. urn:nbn:hr:109:007930
Kovač, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Kovač, M. (2008). Obrada vode za piće koagulacijom i filtracijom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:007930

Kovač, Maja. "Obrada vode za piće koagulacijom i filtracijom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:007930

Kovač, Maja. "Obrada vode za piće koagulacijom i filtracijom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:007930

Kovač, M. (2008). 'Obrada vode za piće koagulacijom i filtracijom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:007930

Kovač M. Obrada vode za piće koagulacijom i filtracijom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:007930

M. Kovač, "Obrada vode za piće koagulacijom i filtracijom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:007930

Metadata
TitleObrada vode za piće koagulacijom i filtracijom
AuthorMaja Kovač
MentorMirko Kuleš (mentor)
MentorMirna Habuda-Stanić (pomoć pri izradi, neposredni voditelj)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Voda - H20 je anorganska tvar koja je u prirodi prisutna u tri agregatna stanja. Da bi se mogla koristiti kao voda za piće potrebno ju je pročistiti što uključuje razne mehaničke, fizikalne i kemijske postupke. Koloidi su nakupine atoma ili molekula koje se zbog male veličine i istovrsnog naboja odbijaju te se ne mogu taložite. Koagulacija je postupak u kojem se negativan naboj koloidnih čestica neutralizira dodatkom koagulanata, najčešće anorganskih spojeva aluminija i željeza ili dugolančanih molekula tzv. polielektrolita i pri tome je potrebno žustro miješanje a tokom flokulacije i sporog miješanja dolazi do nastanka flokula koje nakon što dosegnu optimalnu veličinu padaju na dno i talože se u obliku mulja. Ta dva procesa odvijaju se u akceleratorima. Iz akceleratora se bistra voda odvodi na sustav filtera, a mulj se zbrinjava uz dodatno pročišćavanje.
Abstract (english)
Water is an inorganic substance found in nature in liquid, solid and gaseous form. For normal body function water is crucial just as food or air. Before using it for drinking purposes there must be mechanical, physical and chemical treatment. Colloids are agglomerates of atoms or molecules whose small sizes and the same negative charge prevent settling down. Coagulation is the unit process of applying inorganic ferric or alum salts or polyelectrolytes for the purpose of negative charge neutralization. Process flows with rapid mixing. As flocculations proceed, smaller flocs build into larger sizes until they reach an optimal point and settle in the form of sludge. Device for coagulation and flocculation is called an accelerator. As flocculation is finished, clean water must be filtered through filter systems while sludge is properly provided.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:007930
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-12-09 13:57:08