prikaz prve stranice dokumenta Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom
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master's thesis
Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom
2014. urn:nbn:hr:109:093326
Blažević, Petar
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Blažević, P. (2014). Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević, Petar. "Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević, Petar. "Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević, P. (2014). 'Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević P. Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:093326

P. Blažević, "Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:093326

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Metadata
TitleUtjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom
Title (english)Influence of Pressure and Temperature on the Quality of Aronia Juice Concentrate by Reverse Osmosis
AuthorPetar Blažević
MentorAndrija Pozderović (mentor)
Committee memberTihomir Moslavac
Committee memberAndrija Pozderović
Committee memberAnita Pichler
Committee memberMirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2014-02-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada je bio koncentrirati sok aronije postupkom reverzne osmoze uz upotrebu membrana Alfa Laval-RO98pHt i istražiti utjecaj procesnih parametara tlaka i temperature na kakvoću soka pri tlakovima od 50 i 55 bara, s primjenomi bez primjene hlađenja. Koncentriranje se provodilo na laboratorijskom uređaju za reverznu osmozu LabUnit M20 s pločama i okvirima,primjenom kompozitnih membrana tipa Alfa Laval-RO98pHt. Uzorci permeata i retentata uzimani su u određenim vremenskim intervalima, svakih 12 minuta. Pokusima se pokazalo da je sok aronije moguće koncentrirati procesom reverzne osmoze do maksimalnog udjela suhe tvari od 25,6 %. Koncentriranjem soka aronije RO ne dolazi do značajnih promjena kemijskog sastava soka. Tijekom koncentriranja soka aronije reverznom osmozom dolazi do zagrijavanja soka aronije, od početnih 10 °C na temperaturu oko 46 °C u procesu bez primjene hlađenja, odnosno na 25 °C u procesu s primjenom hlađenja.
Abstract (english)
The aim of this study was to concentrate aronia juice by reverse osmosis using membrane type Alfa Laval - RO98pHt and to investigate the influence of process parameters of pressure and temperature on the permeate flow of aronia juice at pressures 50 and 55 bar, with or without the use of cooling. Concentration was conducted on a laboratory device for reverse osmosis LabUnit M20 with panels and mountings, using composite membrane type Alfa Laval- RO98pHt. Samples of permeate and retentate were taken at regular time intervals, every 12 minutes. Experiments shoved that the juice of aronia can be concentrated during the process of reverse osmosis to a maximum amount of dry matter (25,6%). Concentration of aronia juice does not lead to significant changes in the chemical composition of juice. During concentration by reverse osmosis, the temperature od aronia juice is getting bigger and bigger, from initial 10 °C to 46 °C in process without the use of cooling, or to 25 °C in the process with the use of cooling.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:093326
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-22 11:54:44