prikaz prve stranice dokumenta KOROZIJA ALUMINIJA U OTOPINAMA ORGANSKIH KISELINA S DODATKOM PRAHA ROGAČA
  Download
PDF 2.36 MB
undergraduate thesis
KOROZIJA ALUMINIJA U OTOPINAMA ORGANSKIH KISELINA S DODATKOM PRAHA ROGAČA
2020. urn:nbn:hr:128:494000
Perić, Kristijan
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Perić, K. (2020). KOROZIJA ALUMINIJA U OTOPINAMA ORGANSKIH KISELINA S DODATKOM PRAHA ROGAČA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:494000

Perić, Kristijan. "KOROZIJA ALUMINIJA U OTOPINAMA ORGANSKIH KISELINA S DODATKOM PRAHA ROGAČA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:494000

Perić, Kristijan. "KOROZIJA ALUMINIJA U OTOPINAMA ORGANSKIH KISELINA S DODATKOM PRAHA ROGAČA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:494000

Perić, K. (2020). 'KOROZIJA ALUMINIJA U OTOPINAMA ORGANSKIH KISELINA S DODATKOM PRAHA ROGAČA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:494000

Perić K. KOROZIJA ALUMINIJA U OTOPINAMA ORGANSKIH KISELINA S DODATKOM PRAHA ROGAČA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2020 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:128:494000

K. Perić, "KOROZIJA ALUMINIJA U OTOPINAMA ORGANSKIH KISELINA S DODATKOM PRAHA ROGAČA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:128:494000

Please login to the repository to save this object to your list.
Metadata
TitleKOROZIJA ALUMINIJA U OTOPINAMA ORGANSKIH KISELINA S DODATKOM PRAHA ROGAČA
Title (english)CORROSION OF ALUMINIUM IN ORGANIC ACID SOLUTIONS WITH ADDITION OF CAROB POWDER
AuthorKristijan Perić
MentorJasna Halambek (mentor)
Committee memberSandra Zavadlav (predsjednik povjerenstva)
Committee memberInes Cindrić (član povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2020-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aluminij se dugi niz godina upotrebljava za proizvodnju ambalaže u prehrambenoj industriji i kao takav manje ili više, podliježe koroziji, a pogotovu u prisustvu kiselina ili otopina soli. Zbog tih razloga upotreba metalne ambalaže ograničena je na pakiranje namirnica koje ne uzrokuju koroziju ili se metalna ambalaža mora posebnim postupcima zaštititi. Umjesto organskih premaza, postoji veliko zanimanje za upotrebu različitih biljnih polisaharida, tj. biopolimera poput pektina, karagenana itd. kao i njihova upotreba u proizvodnji inhibitora korozije. U ovom radu ispitan je utjecaj organskih kiselina koje se često koriste u prehrambenoj industriji (3% octena, mliječna i limunska) na koroziju aluminija bez i s dodatkom različitih koncentracija praha rogača. Brzine korozije aluminija određene su gravimetrijskom metodom na 4°C i 25°C nakon 30 dana izlaganja uzoraka aluminija u ispitivanim otopinama, dok su površine uzoraka aluminija snimljene optičkim metalografskim mikroskopom. Prah rogača dodavan je u otopine kiselina u koncentracijama od 5g/L, 10 g/L, 15 g/L, 20 g/L i 25 g/L nakon čega se provela ekstrakcija aktivnih komponenti na 60°C.
Abstract (english)
Aluminum has been used for many years for the packaging production in the food industry and as such is more or less subject to corrosion, especially in the presence of acids or salt solutions. For these reasons, the use of metal packaging is limited to the packaging of non-corrosive foodstuffs or metal packaging must be protected by special procedures. Instead of organic coatings, there is great interest in the use of various plant polysaccharides, i.e. biopolymers such as pectin, carrageenan, etc. as well as their use in the production of corrosion inhibitors. In this paper, the influence of organic acids often used in the food industry (3% acetic, lactic and citric) on the corrosion of aluminum without and with the addition of different concentrations of carob powder was investigated. Aluminum corrosion rates were determined by gravimetric method at 4°C and 25°C after 30 days of exposure of aluminum samples in the tested solutions, while the surfaces of aluminum samples were recorded with an optical metallographic microscope. Carob powder was added to acid solutions in concentrations of 5 g / L, 10 g / L, 15 g / L, 20 g / L and 25 g / L after which the active components were extracted at 60°C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:494000
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-11-10 13:45:58