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undergraduate thesis
Membranski procesi u prehrambenoj industriji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:068479
Bakula, Ivan
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

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Bakula, I. (2015). Membranski procesi u prehrambenoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:068479

Bakula, Ivan. "Membranski procesi u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:068479

Bakula, Ivan. "Membranski procesi u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:068479

Bakula, I. (2015). 'Membranski procesi u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:068479

Bakula I. Membranski procesi u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:068479

I. Bakula, "Membranski procesi u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:068479

Metadata
TitleMembranski procesi u prehrambenoj industriji
Title (english)Membrane filtration in food technology
AuthorIvan Bakula
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2015-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Membranski procesi u prehrambenoj industriji su separacijski procesi pomoću kojih se vrši koncentracija ili dehidratacija namirnica kroz semipermeabilnu membranu te uz primijenjeni tlak u svrhu smanjenja aktivnosti mikroorganizama i usporavanju degradativnih kemijskih reakcija, kako bi se povećala stabilnost hrane, te smanjili troškovi pakiranja, skladištenja i transporta. U membranske procese se ubrajaju slijedeći procesi: mikrofiltracija, ultrafiltracija, nanofiltracija i reverzna osmoza, koji se razlikuju po veličini pora na membrani te primijenjenom tlaku. Transport otapala ili otopljene tvari kroz membranu temelji se na selektivnoj propusnosti membrane uz određeni primijenjeni tlak. Razlikujemo dva osnovna postupka membranske filtracije ovisno o toku tečenja fluida u odnosu na membranu: „dead end“ ili statička filtracija i „cross-flow“ ili dinamička filtracija. Membrane mogu biti podijeljene u nekoliko podjela: prema fizičkoj strukturi, mehanizmu separacije, kemijskoj strukturi i geometrijskom obliku. Nadalje, modul predstavlja najmanju jedinicu koja sadrži membranu, tj on je najmanja jedinica koja je sposobna obavljati proces membranske filtracije. Moduli se dijele na: pločaste, cijevne, kapilarne, module sa šupljim vlaknima i spiralne.
Abstract (english)
Membrane filtration in food technology is a separation process. With it we can accomplish concentration or dehydration of food through semipermeable membrane and pressure to decrease microbiological activity and degradative chemical reactions to increase food stability also bringing lower packaging cost, storage and transport. Furthermore membrane filtration processes are: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. From process to process their pore size and applied pressure vary. Firstly, we differentiate two basic processes of membrane filtration depending on fluid flow through membrane: „dead end“ or static and „cross-flow“ or dynamic filtration. Secondly, membranes can be divided by few groups: by their physical structure, chemical structure, separation mechanism and geometrical shape. Finally, modules represent the smallest unit with membrane that is capable of performing membrane filtration process and can be divided into few groups: pleated flat sheet membrane, spiral wound flat sheet membrane, ceramic monolith element membrane and tubular membrane.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:068479
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 originBorn digital
Access conditionsOpen access
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Created on2015-12-10 15:34:03