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undergraduate thesis
Elementi za transport fluida cijevima i njihova primjena u prehrambenoj industriji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:563607
Konjarik, Tomislav
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials

Cite this document

Konjarik, T. (2020). Elementi za transport fluida cijevima i njihova primjena 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:109:563607

Konjarik, Tomislav. "Elementi za transport fluida cijevima i njihova primjena u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:563607

Konjarik, Tomislav. "Elementi za transport fluida cijevima i njihova primjena u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:563607

Konjarik, T. (2020). 'Elementi za transport fluida cijevima i njihova primjena u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:563607

Konjarik T. Elementi za transport fluida cijevima i njihova primjena u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:563607

T. Konjarik, "Elementi za transport fluida cijevima i njihova primjena u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:563607

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Metadata
TitleElementi za transport fluida cijevima i njihova primjena u prehrambenoj industriji
Title (english)Pipeline Fluid Transport Elements and Their Application in the Food Industry
AuthorTomislav Konjarik
MentorDarko Velić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Process Design and Construction Materials)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Elementi koji se koriste za transport fluida cjevovodnom mrežom imaju važnu ulogu u prehrambeno-tehnološkim procesima. Uz same cijevi (ravni dijelovi cjevovoda, cijevni vod), elementima cjevovodne mreže pripadaju fitinzi, kojima se cijevi spajaju, oblikuju i usmjeravaju, te cijevne armature koju sačinjavaju ventili, zasuni, zaklopke i slavine, a služe kao sigurnosni, zaporni i regulacijski elementi. Osnovni ciljevi u projektiranju cjevovodne mreže su izbor konstrukcijskog materijala, izračunavanje optimalnog promjera cijevi te kompenzacije temperaturnih dilatacija. Parametri koji se uzimaju u obzir prilikom projektiranja cjevovoda ovise o tipu fluida koji se transportira, padu tlaka, brzini strujanja i protoku, duljini cjevovoda i mjesnim gubitcima. Cijevi moraju biti adekvatno spojene te označene sukladno vrsti transportiranog fluida. S ciljem sprječavanja gubitaka topline, energetski cjevovodi se oblažu izolacijskim materijalima te po potrebi osiguravaju kompenzatorima temperaturnih dilatacija. Za projektiranje i izvedbu cjevovoda te vođenje prehrambeno tehnoloških procesa od posebne važnosti je izometrijski prikaz cjevovoda te shema cjevovoda i instrumentacije (PID).
Abstract (english)
The elements used to transport fluids through the pipeline network play an important role in food technology processes. In addition to the pipes themselves (pipeline), the elements of the pipeline network include fittings, which connect, shape and direct the pipes; as well as the different type of valves which serves as safety, shut-off and control elements. The main goals in the design of the pipeline network are the choice of construction material, calculation of the optimal pipe diameter and compensation of dilatation causing by temperature changes. The parameters are taken into account when designing pipeline depending on the type of fluid being transported, the pressure drop, the flow rate and flow, the length of the pipeline and the local losses. The pipes must be adequately connected and marked according to the type of fluid transported. In order to prevent heat loss, power pipelines are lined with insulating materials and, if necessary, provided with temperature expansion joints. Isometric representation of the pipeline as well as the piping and instrumentation diagram (P&ID) are of particular importance for the design and construction of pipelines and the management of food technological processes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:563607
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 on2020-10-27 13:51:23

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