master's thesis
Effect of transmembrane pressure on water quality during nanofiltration

Matej Rukavina (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology
Metadata
TitleUtjecaj transmembranskog tlaka na kakvoću vode obrađene nanofiltracijom
AuthorMatej Rukavina
Mentor(s)Mirna Habuda-Stanić (thesis advisor)
Abstract
Tlačni membranski procesi, prije svega nanofiltracija i reverzna osmoza, svrstavaju se u najmodernije tehnologije obrade vode, ponajviše zbog visoke separacijske učinkovitosti i ekološke prihvatljivosti. Riječ je o ionskim/molekulskim separacijama koje pripadaju tercijarnim postupcima obrade voda. Time membranske tehnologije postaju sve konkurentnije pri izboru optimalnih tehnologija pročišćavanja voda. U ovom radu praćena je kakvoća vode obrađene nanofiltracijom u ovisnosti o transmembranskom tlaku. Učinkovitost obrade praćena je određivanjem vrijednosti parametara pokazatelja kakvoće vode za ljudsku potrošnju prije i nakon obrade. Rezultati ovog istraživanja pokazali su da porastom primijenjenog transmembranskog tlaka membrana slabije zadržava pojedine komponente. Unatoč smanjenju faktora separacije porastom transmembranskog tlaka nanofiltracija je vrlo učinkovita metoda obrade vode.
Keywordswater drinking water membrane processes nanofiltration
Parallel title (English)Effect of transmembrane pressure on water quality during nanofiltration
Committee MembersAnita Pichler
Mirna Habuda-Stanić
Dajana Gašo-Sokač
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 programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-02-18
Parallel abstract (English)
Membrane processes, especially reverse osmosis and nanofiltration, are recognized as the leading water treatment technologies because of their high separation effectiveness and environmental acceptability. Reverse osmosis and nanofiltration process water based on ion/molecule separation and presents up-to-date water treatments which makes them primary between water treatment technologies. In this work the effect of transmembrane pressure on drinking water quality during nanofiltration were observed. Effectiveness of the treatment was determined due to initial and final values of drinking water quality parameters. Experimental results showed that the increase of transmembrane pressure reduces membrane retention. Despite reduction of the membrane separation factor owing to increase of transmembrane pressure, nanofiltration is a highly effective method for water treatment.
Parallel keywords (Croatian)voda voda za piće membranski procesi nanofiltracija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:997015
CommitterIvana Šuvak