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undergraduate thesis
Primjena visokonaponskoga plazma pražnjenja u razgradnji fenolnih spojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:644921
Jerečić, Margareta
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Jerečić, M. (2021). Primjena visokonaponskoga plazma pražnjenja u razgradnji fenolnih spojeva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:644921

Jerečić, Margareta. "Primjena visokonaponskoga plazma pražnjenja u razgradnji fenolnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:644921

Jerečić, Margareta. "Primjena visokonaponskoga plazma pražnjenja u razgradnji fenolnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:644921

Jerečić, M. (2021). 'Primjena visokonaponskoga plazma pražnjenja u razgradnji fenolnih spojeva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:644921

Jerečić M. Primjena visokonaponskoga plazma pražnjenja u razgradnji fenolnih spojeva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:644921

M. Jerečić, "Primjena visokonaponskoga plazma pražnjenja u razgradnji fenolnih spojeva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:644921

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Metadata
TitlePrimjena visokonaponskoga plazma pražnjenja u razgradnji fenolnih spojeva
Title (english)Application of high voltage electrical discharge plasma in phenolic compounds degradation
AuthorMargareta Jerečić
MentorVišnja Stulić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2021-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je istražiti utjecaj hladne plazme na modelnu otopinu fenola te definirati najpovoljnije procesne uvjete za njegovu razgradnju. Modelna otopina fenola tretirana je visokonaponskim plazma pražnjenjem pri frekvenciji 60 Hz, upuhivanim plinovima kisikom i dušikom, naponima 30 i 40 kV te vremenu tretiranja od 30 min. Učinkovitost odabranih procesnih uvjeta ispitana je određivanjem fizikalno-kemijskih parametara: pH, električne provodljivosti i koncentracije fenola. Rezultati pokazuju kako se najuspješnija razgradnja fenola, praćena porastom električne provodljivosti, postiže tretmanom pri pH 10 neovisno o primijenjenom plinu i naponu, dok se u jako alkalnim i kiselim otopinama stupanj razgradnje ne mijenja značajno. Najbolji učinak razgradnje fenola 56,9% pokazao se pri tretmanu napona 40 kV i pH 10 uz upuhivanje kisika.
Abstract (english)
This study aimed to investigate the influence of high-voltage electrical discharge plasma treatment on the model phenol solution as well as on the most favorable process conditions for its degradation. The model phenol solution was treated with high-voltage electrical discharge plasma at a frequency of 60 Hz, injected gases oxygen and nitrogen, voltages of 30 and 40 kV, and treatment time of 30 min. The efficiency of the selected process conditions was evaluated by determining the physico-chemical parameters: pH, electrical conductivity, and phenol concentration. The results show that the most successful decomposition of phenols, followed by an increase in electrical conductivity, is achieved by treatment at pH 10 regardless of the applied gas and voltage, while in strongly alkaline and acidic solutions the degree of phenol decomposition changes is not significant. The best phenol degradation effect of 56.9% was determined in the treatment of 40 kV and pH 10 with oxygen injection.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:644921
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
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2021-07-14 09:46:49

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