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undergraduate thesis
Hladna plazma kao metoda dezinfekcije
2023. urn:nbn:hr:109:697497
Buček, Monika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Buček, M. (2023). Hladna plazma kao metoda dezinfekcije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:697497

Buček, Monika. "Hladna plazma kao metoda dezinfekcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:697497

Buček, Monika. "Hladna plazma kao metoda dezinfekcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:697497

Buček, M. (2023). 'Hladna plazma kao metoda dezinfekcije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:697497

Buček M. Hladna plazma kao metoda dezinfekcije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 February 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:697497

M. Buček, "Hladna plazma kao metoda dezinfekcije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:697497

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Metadata
TitleHladna plazma kao metoda dezinfekcije
Title (english)Cold Plasma as a Method of Disinfection
AuthorMonika Buček
MentorĐurđica Ačkar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2023-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
U ovom završnom radu dan je pregled hladne plazme kao nove tehnologije u prehrambenom procesiranju pri niskim temperaturama i kratkom vremenu. Hladna plazma nastaje ionizacijom molekula plina koji struji između dvije elektrode, stvarajući reaktivne spojeve koji inaktiviraju mikroorganizme i mijenjaju svojstva nekih površina kako bi olakšali njihovo čišćenje. Vrsta i udaljenost izvora hladne plazme, svojstva tretiranog materijala i svojstva mikroorganizama bitni su čimbenici učinkovitosti tretmana hladnom plazmom.
Abstract (english)
This pregraduate thesis gives an overview of cold plasma as a novel technology in food processing at low temperatures in short time. It is generated by the molecule ionization of the gas flowing between two electrodes, forming reactive species which inactivate microorganisms and modify the properties of some surfaces to facilitate their cleaning. The sort and the distance of the cold plasma source, properties of the treated material and properties of microorganisms are important factors of efficiency of cold plasma treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:697497
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 on2023-09-27 15:14:08