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undergraduate thesis
Koloidni sustavi
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:294732
Lacković, Mario
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods

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Lacković, M. (2016). Koloidni sustavi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:294732

Lacković, Mario. "Koloidni sustavi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:294732

Lacković, Mario. "Koloidni sustavi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:294732

Lacković, M. (2016). 'Koloidni sustavi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:294732

Lacković M. Koloidni sustavi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:294732

M. Lacković, "Koloidni sustavi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:294732

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Metadata
TitleKoloidni sustavi
Title (english)Colloidal systems
AuthorMario Lacković
MentorLidija Jakobek (mentor)
Committee memberLidija Jakobek (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Koloidni disperzni sustavi su podvrsta disperznih sustava u kojima čestice ne možemo odijeliti filtracijom. Koloidni sustavi dijele se na koloidne otopine ili solove, emulzije, pjene, gelove te tekuće ili krute aerosolove, a po strukturi na liofilne i liofobne koloide. Znanje o priređivanju određenih vrsta stabilnih koloidnih sustava te isto tako izdvajanje koloidnih čestica iz sustava vrlo je bitno za različite industrijske grane, a posebno za prehrambenu industriju. Cilj ovog rada bio je opdenito opisati koloidne sustave, objasniti osnovna svojstva koloida (optička svojstva, Brownovo gibanje, sedimentacija, električna svojstva), strukturu (liofilni, liofobni), priređivanje pojedinih koloidnih sustava te metode izdvajanja koloidnih čestica. Navedeni su i primjeri koloida u prehrambenoj industriji.
Abstract (english)
Colloidal systems are a subgroup of dispersed systems in which particles can not be separated by filtration. Colloids can be classified as colloidal solutions or sols, emulsions, foams, gels and liquid or solid aerosols. When it comes to the structure, they can be classified as lyophilic and lyophobic colloids. Knowledge of both, the preparation of stable colloidal systems and the separation of colloidal particles, is crucial for many industries and especially for food industry. The main goal of this work was to: describe colloidal systems, explain some basic properties of colloids (optical properties, Brownian motion, sedimentation and electrical properties ), explain their structure (lyophilic, lyophobic ), the preparation of colloids and also the separation of colloidal particles. Some examples of colloids from food industry are also presented.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:294732
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 In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2016-12-14 07:54:28

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