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master's thesis
Utjecaj transmembranskog tlaka na kakvoću vode obrađene nanofiltracijom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:997015
Rukavina, Matej
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

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Rukavina, M. (2016). Utjecaj transmembranskog tlaka na kakvoću vode obrađene nanofiltracijom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:997015

Rukavina, Matej. "Utjecaj transmembranskog tlaka na kakvoću vode obrađene nanofiltracijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:997015

Rukavina, Matej. "Utjecaj transmembranskog tlaka na kakvoću vode obrađene nanofiltracijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:997015

Rukavina, M. (2016). 'Utjecaj transmembranskog tlaka na kakvoću vode obrađene nanofiltracijom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:997015

Rukavina M. Utjecaj transmembranskog tlaka na kakvoću vode obrađene nanofiltracijom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:997015

M. Rukavina, "Utjecaj transmembranskog tlaka na kakvoću vode obrađene nanofiltracijom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:997015

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Metadata
TitleUtjecaj transmembranskog tlaka na kakvoću vode obrađene nanofiltracijom
Title (english)Effect of transmembrane pressure on water quality during nanofiltration
AuthorMatej Rukavina
MentorMirna Habuda-Stanić (mentor)
Committee memberAnita Pichler
Committee memberMirna Habuda-Stanić
Committee memberDajana Gašo-Sokač
Committee memberMirela Planinić
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 country2016-02-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Tlačni membranski procesi, prije svega nanofiltracija i reverzna osmoza, svrstavaju se u najmodernije tehnologije obrade vode, ponajviše zbog visoke separacijske učinkovitosti i ekološke prihvatljivosti. Riječ je o ionskim/molekulskim separacijama koje pripadaju tercijarnim postupcima obrade voda. Time membranske tehnologije postaju sve konkurentnije pri izboru optimalnih tehnologija pročišćavanja voda. U ovom radu praćena je kakvoća vode obrađene nanofiltracijom u ovisnosti o transmembranskom tlaku. Učinkovitost obrade praćena je određivanjem vrijednosti parametara pokazatelja kakvoće vode za ljudsku potrošnju prije i nakon obrade. Rezultati ovog istraživanja pokazali su da porastom primijenjenog transmembranskog tlaka membrana slabije zadržava pojedine komponente. Unatoč smanjenju faktora separacije porastom transmembranskog tlaka nanofiltracija je vrlo učinkovita metoda obrade vode.
Abstract (english)
Membrane processes, especially reverse osmosis and nanofiltration, are recognized as the leading water treatment technologies because of their high separation effectiveness and environmental acceptability. Reverse osmosis and nanofiltration process water based on ion/molecule separation and presents up-to-date water treatments which makes them primary between water treatment technologies. In this work the effect of transmembrane pressure on drinking water quality during nanofiltration were observed. Effectiveness of the treatment was determined due to initial and final values of drinking water quality parameters. Experimental results showed that the increase of transmembrane pressure reduces membrane retention. Despite reduction of the membrane separation factor owing to increase of transmembrane pressure, nanofiltration is a highly effective method for water treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:997015
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 conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2016-02-25 11:52:24

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