prikaz prve stranice dokumenta Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije reverznom osmozom
Access restricted to students and staff of home institution
master's thesis
Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije reverznom osmozom
2013. urn:nbn:hr:109:218061
Tomić, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Tomić, I. (2013). Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije 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:109:218061

Tomić, Ivana. "Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije reverznom osmozom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:218061

Tomić, Ivana. "Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije reverznom osmozom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:218061

Tomić, I. (2013). 'Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije reverznom osmozom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:218061

Tomić I. Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije reverznom osmozom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:218061

I. Tomić, "Utjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije reverznom osmozom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:218061

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj temperature i tlaka na protok permeata kod koncentriranja soka aronije reverznom osmozom
Title (english)Influence of pressure and temperature on permeate flow while concentrating aronia juice by reverse osmosis
AuthorIvana Tomić
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 country2013-10-10, 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 protok permeata pri tlakovima od 50 i 55 bara, s primjenom i 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 revezne osmoze do maksimalnog udjela suhe tvari od 25,6 %. Povećanjem koncentracije suhe tvari u retentatu tijekom procesa koncentriranja smanjuje se i protok permeata. 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 of 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 showed that the increase of dry matter in the retentate decreased flow in all processes. By increasing the proportion of dry matter the index of concentration magnifies in the permeate, which is especially noticed in the use of cooling in both of the pressures tested. By rising the index of concentration in the retentate an increase in volume relation retentate appears. During concentration by reverse osmosis, the temperature of aronia juice is getting bigger and bigger, from initial 10 ⁰C 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:109:218061
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 on2015-12-11 09:08:08