Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem

undergraduate thesis

• Title (english): Characteristics of PAW water obtained by continuous plasma discharge
• Author: Nikolina Krnjić
• Mentor: Tomislava Vukušić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2019-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Plazma tretman, te plazma aktivirana voda (PAW) se u novije vrijeme sve više koriste u agronomiji. Djelovanje plazme doprinosi klijavosti i dezinfekciji sjemena, rastu biljaka, zadržavanju kvalitete poljoprivrednih proizvoda i sanitaciji tla što utječe na povećanje proizvodnje hrane i na ostvarivanje održivosti. Cilj ovog rada bio je okarakterizirati i proizvesti plazma aktiviranu vodu (PAW) dobivenu kontinuiranim plazma pražnjenjem ionizacijom plinova dušika i zraka. Određeni su fizikalno kemijski parametri na uzorcima destilirane vode koja je tretirana sa dva radna plina – dušik i zrak pri frekvencijama od 60, 90 i 120 Hz. Tretiranje destilirane vode provodilo se pri atmosferskim uvjetima u trajanju od 5 i 10 minuta.

Abstract (english)

Plasma treatment and plasma activated water (PAW) are increasingly used in agronomy. Plasma contributes to germination and seed disinfection, plant growth, quality retention of agricultural products and soil sanitation, which has an impact on increasing food production and achieving sustainability. The aim of this paper was to characterize and produce plasma activated water (PAW) obtained by continuous plasma discharge trough ionization of nitrogen and air. Physical-chemical parameters were determined on the sample of distilled water treated with two working gases – nitrogen and air at frequencies of 60, 90 and 120 Hz. Treatment of distilled water was carried out at atmospheric conditions for 5 and 10 minutes.

• Keywords: plazma aktivirana voda (PAW); kontinuirano plazma pražnjenje; fizikalno - kemijska svojstva
• Language: croatian
• URN:NBN: urn:nbn:hr:159:013252
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-07-16 12:06:18