master's thesis
Stirring velocity effect on the efficiency of coagulation and flocculation

Gorana Mikić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology
Metadata
TitleUtjecaj brzine miješanja na učinkovitost koagulacije i flokulacije
AuthorGorana Mikić
Mentor(s)Mirna Habuda-Stanić (thesis advisor)
Abstract
Najvažniji izvori vode za piće na području istočne Hrvatske su podzemne vode koje karakterizira visoka tvrdoća i povišene koncentracije željeza, mangana, arsena i organskih tvari što se očituje u organoleptičkim svojstvima vode i zdravstvenoj ispravnosti vode za piće. Poboljšanje kakvoće vode za piće često se postiže metodom koagulacije i flokulacije s filtracijom. Na učinkovitost navedene metode utječu čimbenici poput karakteristika sirove vode, fizikalno-kemijskih karakteristika organskih tvari, brzina i trajanje miješanja, te doza i vrsta koagulanata. U ovom je istraživanju ispitan utjecaj brzine i trajanja miješanja na učinak uklanjanja organskih tvari pomoću tri željezova koagulanta (FeCl3, Fe(NO3)3, i FeSO4) u podzemnoj vodi s tri izvorišta na području istočne Hrvatske (Antin, Osijek i Valpovo). Istraživanje je provedeno pri pH-vrijednosti 7,5, a ukupna dodana koncentracija željeza iznosila je 4 mg/L. Miješanje je provođeno u dvije faze, u različitim kombinacijama brzina i trajanja te su potom uzorci profiltrirani. Rezultati provedenih istraživanja ukazuju da je najučinkovitija prerada vode, neovisno o izvorištu i vrsti koagulanta, postignuta miješanjem gdje je prva faza trajala 1 minutu pri miješanju na 200 okr/min, a druga 10 minuta pri 15 okr/min. Najveća učinkovitost uklanjanja željeza postignuta u sva tri uzorka vode miješanjem pri čemu prva faza traje 2 minute te se provodi pri 90 okr/min, a druga 10 minuta pri 30 okr/min.
Keywordsgroundwater coagulation flocculation removal of organic compounds iron
Parallel title (English)Stirring velocity effect on the efficiency of coagulation and flocculation
Committee MembersIvica Strelec
Mirna Habuda-Stanić
Lidija Jakobek
Mirela Planinić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeProcess Engineering
Academic title abbreviationmag. ing. proc.
Genremaster's thesis
Language Croatian
Defense date2013-03-08
Parallel abstract (English)
Groundwater is most important source of drinking water in eastern Croatia, characterized with high water hardness and elevated concentrations of iron, manganese, arsenic and natural organic matter. That affects organoleptic properties and health safety of drinking water. Quality improvement of drinking water can be achieved by coagulation and flocculation processes followed by filtration. Efficiency of this method is influenced by characteristics of raw water, physico-chemical characteristics of organic compounds, velocity and duration of stirring, dose and type of coagulant. In this research, effect of velocity and duration of stirring on efficiency of organic compounds with three coagulant type (FeCl3, Fe(NO3)3 and FeSO4) in groundwater obtained from three different water wels was investigated. pH was conducted at 7,5, and coagulants were dosed at total iron concentration of 4 mg/L. Samples were stirred in two steps, in different combination od velocity and duration of mixing and then filtered. The best average efficiency is achieved by mixing first one minute at 200 rpm, then 10 minutes at 15 rpm. Most efficiency in iron removal was mixing first 2 minutes at 90 rpm, then 10 minutes at 30 rpm.
Parallel keywords (Croatian)podzemne vode koagulacija flokulacija brzina miješanja uklanjanje organskih tvari
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:564835
CommitterIvana Šuvak