prikaz prve stranice dokumenta Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije nanofiltracijom
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master's thesis
Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije nanofiltracijom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:883157
Smiljanić, Jelena
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

Smiljanić, J. (2013). Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije nanofiltracijom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:883157

Smiljanić, Jelena. "Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije nanofiltracijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:883157

Smiljanić, Jelena. "Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije nanofiltracijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:883157

Smiljanić, J. (2013). 'Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije nanofiltracijom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:883157

Smiljanić J. Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije nanofiltracijom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:883157

J. Smiljanić, "Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije nanofiltracijom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:883157

Metadata
TitleUtjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije nanofiltracijom
Title (english)Influence of Pressure and Temperature on Permeate Flow while Concentrating Aronia Juice by Nanofiltration
AuthorJelena Smiljanić
MentorAndrija Pozderović (mentor)
Committee memberTihomir Moslavac
Committee memberAndrija Pozderović
Committee memberAnita Pichler
Committee memberMirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2013-10-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada je bio koncentrirati sok aronije postupkom nanofiltracije uz upotrebu membrana Alfa Laval-NF i istražiti utjecaj procesnih parametara tlaka i temperature na protok permeata pri tlakovima od 50 i 55 bara, s primjenom i bez primjene hlađenja. Koncentriranje se provodilo na laboratorijskom uređaju za nanofiltraciju Lab Unit M20 s pločama i okvirima, primjenom kompozitnih membrana tipa Alfa Laval-NF. Uzorci permeata i retentata uzimani su u određenim vremenskim intervalima, svako 12 minuta. Pokusima se pokazalo da je sok aronije moguće koncentrirati procesom nanofiltracije do maksimalnog udjela suhe tvari od 26,6 %. Povećanjem koncentracije suhe tvari u retentatu tijekom procesa koncentriranja smanjuje se i protok permeata. Permeabilnost i indeks koncentriranja suhe tvari u permeatu su bili veći kod više koncentracije suhe tvari u retentatu i kod više temperature. Tijekom koncentriranja soka aronije nanofiltracijom dolazi do zagrijavanja soka aronije, od početnih 10 °C na temperaturu oko 45 °C u procesu bez primjene hlađenja, odnosno na 24 °C u procesu s primjenom hlađenja.
Abstract (english)
The aim of this study was to concentrate aronia juice by NF using membrane type Alfa Laval-NF and to investigate the influence of process parameters of pressure and temperature on the permeate flow of aronia juice at pressures of 50 and 55 bar, with or without the use of cooling. Concentration was conducted on a laboratory device for nanofiltration Lab Unit M20 with panels and mountings, using composite membrane type Alfa Laval-NF. Samples of permeate and retentate were taken at regular time intervals, every 12 minutes. Experiments showed that the increase of dry matter in the retentate decreased flow in all processes. By increasing the proportion of dry matter the index of concentration magnifies in the permeate, which is especially noticed in the use of cooling in both of the pressures tested. By rising the index of concentration in the retentate an increase in volume relation retentate appears. Permeability and concentration of dry matter in the permeate were lower in experiments with the use of cooling. During concentration by NF, the temperature of aronia juice is getting bigger and bigger, from initial 10 ⁰C to 45 °C in process without the use of cooling, or to 24°C int he process with the use of cooling.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:883157
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 on2015-12-11 16:11:52