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undergraduate thesis
Primjena membranskih procesa u tehnologiji pripreme pitke vode
2009. urn:nbn:hr:109:345994
Bilić, Blanka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Bilić, B. (2009). Primjena membranskih procesa u tehnologiji pripreme pitke vode (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:345994

Bilić, Blanka. "Primjena membranskih procesa u tehnologiji pripreme pitke vode." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:345994

Bilić, Blanka. "Primjena membranskih procesa u tehnologiji pripreme pitke vode." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:345994

Bilić, B. (2009). 'Primjena membranskih procesa u tehnologiji pripreme pitke vode', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:345994

Bilić B. Primjena membranskih procesa u tehnologiji pripreme pitke vode [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:345994

B. Bilić, "Primjena membranskih procesa u tehnologiji pripreme pitke vode", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:345994

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Metadata
TitlePrimjena membranskih procesa u tehnologiji pripreme pitke vode
Title (english)Application of membrane technology in the process of preparation of drinking water
AuthorBlanka Bilić
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2009-09-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U posljednje vrijeme sve više na važnosti dobivaju membranski postupci obrade vode. Osnova procesa je prisustvo membrana koje rastavljaju ulaznu struju na permeat koji sadrži dijelove materijala koji mogu proći kroz pore membrane i retentat čiji dijelovi se zadržavaju na porama membrane. Membrane mogu biti anorganskog i organskog porijekla (organski polimeri). U tehnologiji vode koriste se membranski procesi: mikrofiltracija, ultrafiltracija, nanofiltracija i reverzna osmoza. Membranski procesi imaju veliku važnost pri uklanjanju željeza, mangana, amonijaka, organskih tvari te arsena koji često u vodama na području istočne Hrvatske prelaze dopuštene granice.
Abstract (english)
Membrane water treatment processes are becoming very important in recent years. Process is based on existance of membrane which divide the feed stream to permeate which contain parts of materials that can pass through the porous membrane and retentate whose components are retained in the pores of the membrane. Membranes can be inorganic and organic origin (organic polymers). Membrane processes used in water technology are: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. Membrane processes have great importance in removing iron, manganese, ammonium, organic matter and arsenic which often in the waters of the eastern Croatia exceeds the limit.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:345994
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
Created on2015-11-02 12:01:21