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Scientific paper - Original scientific paper
Analiza posuđa od nehrđajućeg čelika
In: Proceeding book of 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY. / Babić, Jurislav; Kučić Grgić, Dajana; Ocelić Bulatović, Vesna (Ed.). Osijek, Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek; Croatian Society of Chemical Engineers (CSCE), 2023. pp. 27-35. urn:nbn:hr:115:672876
Marić, Martina; Štrkalj, Anita; Glavaš, Zoran

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Marić, M., Štrkalj, A. & Glavaš, Z. (2023). Analiza posuđa od nehrđajućeg čelika. In J. Babić, (Ed.), D. Kučić Grgić, (Ed.), V. Ocelić Bulatović, (Ed.), Proceeding book of 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY (pp. 27-35). Osijek, Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek; Croatian Society of Chemical Engineers (CSCE). Retrieved from https://urn.nsk.hr/urn:nbn:hr:115:672876

Marić, Martina, et al. "Analiza posuđa od nehrđajućeg čelika." Proceeding book of 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY, edited by Jurislav Babić, edited by Dajana Kučić Grgić, edited by Vesna Ocelić Bulatović, Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek; Croatian Society of Chemical Engineers (CSCE), 2023, pp. 27-35. https://urn.nsk.hr/urn:nbn:hr:115:672876

Marić, Martina, Anita Štrkalj and Zoran Glavaš. "Analiza posuđa od nehrđajućeg čelika." In Proceeding book of 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY, 27-35. Osijek, Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek; Croatian Society of Chemical Engineers (CSCE), 2023. Accessed 2024 November 23. https://urn.nsk.hr/urn:nbn:hr:115:672876

Marić, M., Štrkalj, A. and Glavaš, Z. (2023) 'Analiza posuđa od nehrđajućeg čelika', in Babić, J. (ed.), Kučić Grgić, D. (ed.), Ocelić Bulatović, V. (ed.), Proceeding book of 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY, Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek; Croatian Society of Chemical Engineers (CSCE), Osijek, Zagreb, pp. 27-35. Available at: https://urn.nsk.hr/urn:nbn:hr:115:672876 (Accessed 23 November 2024)

Marić M, Štrkalj A, Glavaš Z. Analiza posuđa od nehrđajućeg čelika. In: J. Babić, ed., D. Kučić Grgić, ed., V. Ocelić Bulatović, ed. Proceeding book of 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY. Osijek, Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek; Croatian Society of Chemical Engineers (CSCE); 2023. Pp. 27-35. [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:115:672876

M. Marić, A. Štrkalj and Z. Glavaš, "Analiza posuđa od nehrđajućeg čelika", Proceeding book of 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY, J. Babić, D. Kučić Grgić and V. Ocelić Bulatović, Eds. Osijek, Zagreb: Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek; Croatian Society of Chemical Engineers (CSCE), 2023. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:115:672876 [Accessed: 23 November 2024]

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Metadata
Title (croatian)Analiza posuđa od nehrđajućeg čelika
AuthorMartina Marić
AuthorAnita Štrkalj
AuthorZoran Glavaš
EditorJurislav Babić
EditorDajana Kučić Grgić
EditorVesna Ocelić Bulatović
Author's institutionUniversity of Zagreb
Faculty of Metallurgy
(Department of Process Metallurgy)
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Metallurgy
Abstract (croatian)
Od prapovijesnih dana pa sve do danas posuđe je korišteno za pripremu, čuvanje i posluživanje hrane. Nekada se izrađivalo od materijala koji su pronađeni u prirodi. Danas nove tehnologije omogućavaju izradu posuđa od sofisticiranih materijala koji su otporni na visoke temperature, oštećenja, osiguravaju neprianjanje hrane prilikom termičke obrade i sl. Sve navedeno ujedno donosi i određene opasnosti koje se odnose na migraciju elemenata iz posuđa u hranu. U ovom radu istraživana je migracija iona As, Cd, Cr, Ni, Pb i Zn iz posuđa od nehrđajućeg čelika u ovisnosti o vremenu, a uslijed kontakta posuđa s hranom. Istraživanja su provedena korištenjem dvije modelne otopine koje su simulirale kiselu hranu. Otopine i posuđe bili su u kontaktu 2 h, 24 h, 4 dana i 10 dana pri sobnoj temperaturi. Dobiveni rezultati su pokazali da dolazi do migracije nikla i kroma ovisno o vremenu kontakta posuđa s hranom, ali i o starosti posuđa. Koncentracije iona koji su migrirali bile su u rasponu od 0, 0040 do 0, 0130 mg/l za krom, odnosno od 0, 0011 do 0, 0372 mg/l za nikal.
Keywords (croatian)
Languagecroatian
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceeding book of 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY
Numberingpp. 27-35
e-ISSN2671-0668
URN:NBNurn:nbn:hr:115:672876
Publication2023
ConferenceTitle: 9. International conference Ružička days Today science-tomorrow industry
Location: Vukovar, Croatia
Start date: 2022-09-21
End date: 2022-09-23
Assembly type: Lecture
Type of resourceText
PublisherFaculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek; Croatian Society of Chemical Engineers (CSCE)
Publishing placeOsijek, Zagreb
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-04-30 10:18:20