prikaz prve stranice dokumenta Utjecaj brzine miješanja na učinkovitost koagulacije i flokulacije
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master's thesis
Utjecaj brzine miješanja na učinkovitost koagulacije i flokulacije
2013. urn:nbn:hr:109:564835
Mikić, Gorana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Mikić, G. (2013). Utjecaj brzine miješanja na učinkovitost koagulacije i flokulacije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:564835

Mikić, Gorana. "Utjecaj brzine miješanja na učinkovitost koagulacije i flokulacije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:564835

Mikić, Gorana. "Utjecaj brzine miješanja na učinkovitost koagulacije i flokulacije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:564835

Mikić, G. (2013). 'Utjecaj brzine miješanja na učinkovitost koagulacije i flokulacije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:564835

Mikić G. Utjecaj brzine miješanja na učinkovitost koagulacije i flokulacije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:564835

G. Mikić, "Utjecaj brzine miješanja na učinkovitost koagulacije i flokulacije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:564835

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Metadata
TitleUtjecaj brzine miješanja na učinkovitost koagulacije i flokulacije
Title (english)Stirring velocity effect on the efficiency of coagulation and flocculation
AuthorGorana Mikić
MentorMirna Habuda-Stanić (mentor)
Committee memberIvica Strelec
Committee memberMirna Habuda-Stanić
Committee memberLidija Jakobek
Committee memberMirela Planinić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2013-03-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:564835
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog 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 12:10:58