Membranski procesi u prehrambenoj industriji

Bakula, Ivan

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undergraduate thesis

Membranski procesi u prehrambenoj industriji

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:068479

Bakula, Ivan

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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APA 6th Edition

Bakula, I. (2015). Membranski procesi 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:109:068479

MLA 8th Edition

Bakula, Ivan. "Membranski procesi u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:068479

Chicago 17th Edition

Harvard

Bakula, I. (2015). 'Membranski procesi u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:068479

Vancouver

Bakula I. Membranski procesi u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:068479

IEEE

I. Bakula, "Membranski procesi u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:068479

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:068479

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Metadata

Title	Membranski procesi u prehrambenoj industriji
Title (english)	Membrane filtration in food technology
Author	Ivan Bakula
Mentor	Anita Pichler (mentor)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Food Engineering) Osijek
Defense date and country	2015-10-19, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Membranski procesi u prehrambenoj industriji su separacijski procesi pomoću kojih se vrši koncentracija ili dehidratacija namirnica kroz semipermeabilnu membranu te uz primijenjeni tlak u svrhu smanjenja aktivnosti mikroorganizama i usporavanju degradativnih kemijskih reakcija, kako bi se povećala stabilnost hrane, te smanjili troškovi pakiranja, skladištenja i transporta. U membranske procese se ubrajaju slijedeći procesi: mikrofiltracija, ultrafiltracija, nanofiltracija i reverzna osmoza, koji se razlikuju po veličini pora na membrani te primijenjenom tlaku. Transport otapala ili otopljene tvari kroz membranu temelji se na selektivnoj propusnosti membrane uz određeni primijenjeni tlak. Razlikujemo dva osnovna postupka membranske filtracije ovisno o toku tečenja fluida u odnosu na membranu: „dead end“ ili statička filtracija i „cross-flow“ ili dinamička filtracija. Membrane mogu biti podijeljene u nekoliko podjela: prema fizičkoj strukturi, mehanizmu separacije, kemijskoj strukturi i geometrijskom obliku. Nadalje, modul predstavlja najmanju jedinicu koja sadrži membranu, tj on je najmanja jedinica koja je sposobna obavljati proces membranske filtracije. Moduli se dijele na: pločaste, cijevne, kapilarne, module sa šupljim vlaknima i spiralne.
Abstract (english)	Membrane filtration in food technology is a separation process. With it we can accomplish concentration or dehydration of food through semipermeable membrane and pressure to decrease microbiological activity and degradative chemical reactions to increase food stability also bringing lower packaging cost, storage and transport. Furthermore membrane filtration processes are: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. From process to process their pore size and applied pressure vary. Firstly, we differentiate two basic processes of membrane filtration depending on fluid flow through membrane: „dead end“ or static and „cross-flow“ or dynamic filtration. Secondly, membranes can be divided by few groups: by their physical structure, chemical structure, separation mechanism and geometrical shape. Finally, modules represent the smallest unit with membrane that is capable of performing membrane filtration process and can be divided into few groups: pleated flat sheet membrane, spiral wound flat sheet membrane, ceramic monolith element membrane and tubular membrane.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:068479
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-12-10 15:34:03

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