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master's thesis
Pročišćavanje otpadne vode konditorske industrije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:324362
Pfeifer, Alma
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

Pfeifer, A. (2024). Pročišćavanje otpadne vode konditorske industrije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:324362

Pfeifer, Alma. "Pročišćavanje otpadne vode konditorske industrije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:324362

Pfeifer, Alma. "Pročišćavanje otpadne vode konditorske industrije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:324362

Pfeifer, A. (2024). 'Pročišćavanje otpadne vode konditorske industrije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:324362

Pfeifer A. Pročišćavanje otpadne vode konditorske industrije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:324362

A. Pfeifer, "Pročišćavanje otpadne vode konditorske industrije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:324362

Metadata
TitlePročišćavanje otpadne vode konditorske industrije
Title (english)The Treatment of Confectionery Industry Wastewater
AuthorAlma Pfeifer
MentorMirna Habuda-Stanić (mentor)
Committee memberDajana Gašo-Sokač (predsjednik povjerenstva)
Committee memberMirna Habuda-Stanić (član povjerenstva)
Committee memberMarija Stjepanović (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 country2024-04-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U postrojenjima konditorske industrije nastaju značajne količine otpadnih voda koje karakterizira biorazgradivost, visoke vrijednosti KPK i BPK5 te niske razine hranjivih tvari. Industrijski pogoni priključeni na sustav javne odvodnje uglavnom imaju izgrađene uređaje za pročišćavanje otpadnih voda. Na taj način se karakteristike industrijskih izjednačavaju s karakteristikama komunalnih otpadnih voda te se one zajedno pročišćavaju na uređajima za pročišćavanje komunalnih otpadnih voda. U ovom radu analizirano je pročišćavanje otpadne vode konditorske industrije u sustavu koji se sastoji od mehaničkog predtretmana, spremnika za egalizaciju, anaerobnog UASB reaktora i aerobnog biološkog reaktora. Učinkovitost pročišćavanja određena je analizom sljedećih parametara: pH, kemijska potrošnja kisika, biokemijska potrošnja kisika, ukupna ulja i masti, anionski tenzidi, neionski tenzidi, ukupni dušik i ukupni fosfor.
Abstract (english)
Confectionery industry plants are significant producers of wastewater. These wastewaters are classified as biodegradable and are characterized by high values of COD and BOD along with low levels of nutrients. Industrial plants connected to the public sewage system generally have their own wastewater treatment system. In this way, the quality of industrial effluents is matched with the quality of municipal wastewater, allowing them to be treated together at municipal facilities. This paper analyzes the treatment of wastewater from the confectionery industry in a system consisting of mechanical pre-treatment, an equalization tank, an anaerobic UASB reactor, and an aerobic biological reactor. The efficiency of the treatment was determined by analyzing the following parameters: pH, chemical oxygen demand, biochemical oxygen demand, total oils and fats, anionic surfactants, nonionic surfactants, total nitrogen, and total phosphorus.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:324362
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a 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
Public notePomoć pri izradi: Marijana Sabljić, univ. spec. oecol.
Created on2024-05-07 13:03:59