prikaz prve stranice dokumenta Utjecaj vrste sirove vode na učinkovitost smanjenja THMPF metodom koagulacije i flokulacije
  Download
PDF 1.91 MB
master's thesis
Utjecaj vrste sirove vode na učinkovitost smanjenja THMPF metodom koagulacije i flokulacije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:192795
Lendić, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Lendić, B. (2023). Utjecaj vrste sirove vode na učinkovitost smanjenja THMPF metodom koagulacije i flokulacije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:192795

Lendić, Barbara. "Utjecaj vrste sirove vode na učinkovitost smanjenja THMPF metodom koagulacije i flokulacije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:192795

Lendić, Barbara. "Utjecaj vrste sirove vode na učinkovitost smanjenja THMPF metodom koagulacije i flokulacije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:192795

Lendić, B. (2023). 'Utjecaj vrste sirove vode na učinkovitost smanjenja THMPF metodom koagulacije i flokulacije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:192795

Lendić B. Utjecaj vrste sirove vode na učinkovitost smanjenja THMPF metodom koagulacije i flokulacije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:192795

B. Lendić, "Utjecaj vrste sirove vode na učinkovitost smanjenja THMPF metodom koagulacije i flokulacije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:192795

Metadata
TitleUtjecaj vrste sirove vode na učinkovitost smanjenja THMPF metodom koagulacije i flokulacije
Title (english)The Influence of the Raw Water Type on the THMPF Reduction Using the Coagulation and Flocculation Method
AuthorBarbara Lendić
MentorMirna Habuda-Stanić (mentor)
Committee memberDajana Gašo-Sokač (predsjednik povjerenstva)
Committee memberMirna Habuda-Stanić (član povjerenstva)
Committee memberMaja Molnar (član povjerenstva)
Committee memberValentina Bušić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2023-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Prirodne organske tvari, željezo, karbonati i drugi spojevi prisutni su u podzemnim i površinskim vodama te u velikim količinama narušavaju kvalitetu vode za piće. U svrhu pročišćenja vode i postizanja parametara kvalitete prihvatljivih za konzumaciju, voda se obrađuje različitim procesima. Jedan od učestalih procesa jest koagulacija s flokulacijom. Procesom koagulacije mogu se ukloniti neželjene tvari, ali i smanjiti potencijal nastanka trihalometana, odnosno dezinfekcijskih nusprodukata. Ova fizikalno-kemijska metoda temelji se na destabilizaciji i aglomeriranju čestica u vodi pomoću koagulanata te filtraciji obrađene vode u svrhu izdvajanja navedenih čestica. Na učinkovitost koagulacije utječu parametri poput pH i tvrdoće, ali i pravilan odabir koagulanta. U ovome su diplomskom radu korištena tri koagulanta: \(FeCl_{3} \), \(FeNO_{3} \) te \(FeSO_{4} \). Usporedba njihove učinkovitosti promatrana je mjerenjem sljedećih parametara: pH, vodljivost, ukupna tvrdoća, utrošak \(KMnO_{4}\), koncentracija ukupnog željeza, UV apsorbancija (203 i 254 nm) te potencijal nastanka trihalometana. Navedeni parametri mjereni su na šest različitih uzoraka vode korištenjem navedena tri koagulanta.
Abstract (english)
Natural organic substances, iron, carbonates and other compounds are present in groundwater and surface water and, in large quantities, impair the quality of drinking water. For the purpose of purifying water and achieving quality parameters acceptable for consumption, water is treated by various processes. One of the common processes is coagulation with flocculation. The coagulation process can remove unwanted substances, but also reduce trihalomethane formation potential, i.e. disinfectant by-products. This physico-chemical method is based on destabilization and agglomeration of particles in water using coagulants and filtration of treated water for the purpose of extracting these particles. The effectiveness of coagulation is influenced by parameters such as pH and hardness, but also by the correct selection of coagulants. Three coagulants were used in making of this thesis: \(FeCl_{3} \), \(FeNO_{3} \) and \(FeSO_{4} \). The comparison of their efficiency was observed by measuring the following parameters: pH, conductivity, hardness, consumption of \(KMnO_{4}\), total iron concentration, UV absorbance (203 and 254 nm) and the trihalomethane formation potential. These parameters were measured on six different water samples using the three coagulants listed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:192795
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-09-19 07:50:27