Priprema tehnološke vode za farmaceutsku industriju

master's thesis

• Title (english): Preparation of process water for pharmaceutical industry
• Author: Tomislav Horvat
• Mentor: Marin Matošić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2011-05-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je ispitivan utjecaj procesnih parametara na pročišćavanje vodovodne vode reverznom osmozom na višestupanjskom postrojenju za proizvodnju demineralizirane vode tvrtke Belupo. Izvedeni su pokusi s tri različite pH vrijednosti ulazne vode (8.5, 8.9 i 9.3), a najbolja kvaliteta permeata dobivena je pri pH 8,9. Najveći utjecaj na kvalitetu permeata (elektriĉnu vodljivost) imala je koncentracija soli u ulaznoj vodi. Prije postupka reverzne osmoze voda se mekšala da bi se spriječilo taloženje kamenca na membrani, a pritom je omekšana voda imala neznatno veći osmotski tlak i električnu provodnost od sirove vode. Učinkovitost uklanjanja soli mjerenih kao električna provodnost bila je između 5 i 13 µS/cm ovisno o sastavu i pH ulazne vode, a izraĉunati faktor separacije membrane 0,989 pri protoku permeata 1250 L/h, iskorištenju procesa 75% i tlaku 15,5 bara. Izraĉunata vrijednost permeabilnosti membrane (K) bila je 1,78 L/m2 h bar, a procijenjeni koeficijent permeabilnosti (B) membrane za filtriranu tvar izraţenu preko elektriĉne provodnosti 3 x 10 -4 m/h.

Abstract (english)

In this paper the impact of process parameters on purification of tap water by multistage reverse osmosis facility for production of demineralised water in company Belupo was examined. The experiments were performed with three different pH values of incoming water (8.5, 8.9 i 9.3), and the best quality of permeate was obtained at pH 8.9. The greatest impact on permeate quality (electrical conductivity) had the concentration of salt in the incoming water. Before reverse osmosis, the water was softened to prevent the sedimentation of scale on the membrane, where softened water had slightly higher osmotic pressure and electrical conductivity than raw water. The efficacy of removing salt, measured as electrical conductivity, was between 5 and 13 S/cm, depending on the composition and pH of incoming water, and calculated separation factor of the membrane was 0.989 at the membrane permeate flow 1250 L / h, yield of the process of 75% and pressure of 15.5 bar. The calculated value of membrane permeability (K) was 1.78 h L/m2 bar, and estimated permeability coefficient (B) of the membrane for filtered substance expressed as electrical conductivity of 3 x 10 -4 m / h.

• Keywords: proĉišćena voda; reverzna osmoza; osmotski tlak; membrane
• Keywords (english): Purified water; Reverse osmosis; Osmotic pressure; Membranes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:456916
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 11:15:23