prikaz prve stranice dokumenta Primjena reverzne osmoze u pripremi vode za prehrambenu industriju
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undergraduate thesis
Primjena reverzne osmoze u pripremi vode za prehrambenu industriju
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:113938
Topić, Ivanka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Topić, I. (2009). Primjena reverzne osmoze u pripremi vode za prehrambenu industriju (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:113938

Topić, Ivanka. "Primjena reverzne osmoze u pripremi vode za prehrambenu industriju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:113938

Topić, Ivanka. "Primjena reverzne osmoze u pripremi vode za prehrambenu industriju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:113938

Topić, I. (2009). 'Primjena reverzne osmoze u pripremi vode za prehrambenu industriju', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:113938

Topić I. Primjena reverzne osmoze u pripremi vode za prehrambenu industriju [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:113938

I. Topić, "Primjena reverzne osmoze u pripremi vode za prehrambenu industriju", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:113938

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Metadata
TitlePrimjena reverzne osmoze u pripremi vode za prehrambenu industriju
AuthorIvanka Topić
MentorMirko Kuleš (mentor)
MBZ: 206203
MentorMirna Habuda-Stanić (pomoć pri izradi, neposredni voditelj)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2009-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Da bi dobili vodu koja je sirovina u prehrambenoj industriji kod proizvodnje piva, potrebno je sirovu vodu prethodno obraditi kako bi ona ispunjavala osnovne zahtjeve. S obzirom na različite tradicije i procese proizvodnje piva postoje i različiti zahtjevi za kvalitetom vode, stoga sirova voda koja se dobiva iz arteških bunara ne može se kao takva koristi u proizvodnji, potrebno je tu bunarsku vodu obraditi putem nekoliko tehnoloških operacija: dezinfekcija, oksidacija te taloženje i filtracija na pješčanim filterima. Glavni postupak koji slijedi jest primjena reverzne osmoze koja spada u grupu membranskih procesa. Radi na principu suprotnog protoka i najčešće je prisutna u obliku modula spiralnog namotaja. Reverzna osmoza je najbolja metoda za uklanjanje soli iz vode ali i drugih zaostalih čestica u vodi. Voda koja je prošla reverznom osmozom zove se demineralizirana, i ukupna tvrdoća joj iznosi nula (UT=0).
Abstract (english)
In order to get water which is the main raw ingredient for beer production, it is required for raw water to be processed to accomplish the main demands. Because there are different traditions and process of beer production there are and different demands for water quality, that is why that raw water derived from artesian can not be used in beer production. It is necessary for that water to be refine by some tehnological metodes which are: disinfection, oxidation, sedimentation and filtration on the sand filters. The main metod that follows is reverse osmosis which pertain to group of membrane processes. RO membranes are tipically operated in cross flow mode and are most commonly available as spiral wound modules. Reverse osmosis is the best method for salt removal and other particles from the water. Total hardness of water treated with RO amounts zero and is called desalting water.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:113938
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-12-17 10:08:11