Pregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom

undergraduate thesis

• Title (english): Overview of the latest research on safety of application stainless steel in contact with food
• Author: Karlo Belak
• Mentor: Sanja Martinez (mentor)
• Committee member: Sanja Martinez (predsjednik povjerenstva)
• Committee member: Lidija Furač (član povjerenstva)
• Committee member: Jozefina Katić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Chemical Engineering and Technology; Zagreb
• Defense date and country: 2020-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: NATURAL SCIENCES; Chemistry

Abstract

U ovom radu dan je teorijski pregled najnovijih istraživanja sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom. Nehrđajući čelici su sve više korišteni u današnjem svijetu, a vrlo je bitno znati ih razlikovati i donijeti pravilan odabir vrste prilikom korištenja s hranom da ne bi došlo do štetnih utjecaja. U radu su pregledana četiri novija znanstvena rada na temu nehrđajućih čelika u kontaktu s hranom. U njima je opisano ponašanje nehrđajućeg čelika pri različitim uvjetima te u kontaktu s različitim vrstama hrane. U ovom radu su komentirani ispitivani materijali, eksperimentalni uvjeti ispitivanja i eksperimentalne tehnike ispitivanja korišteni u proučenim znanstvenim radovima, te su doneseni zaključci o ponašanju pojedinih nehrđajućih čelika na osnovu usporedbe rezultata, uzevši u obzir specifičnosti pojedinih ispitivanja. Glavna stavka pri utvrđivanju sigurnosti primjene nehrđajućeg čelika u kontaktu s hranom je korozijsko ponašanje čelika, odnosno količina ispuštenih metala, posebice kroma i nikla.

Abstract (english)

This thesis provides a theoretical overview on the latest research on safety of application stainless steel in contact with food. Stainless steels are more and more used in today's world, but it is very important to know how to distinguish them and to make a right choice while picking the one to use in contact with food in order to avoid harmful effects. This paper reviews four newer scientific papers on the subject of stainless steels in contact with food. In them, the behaviour of stainless steel under different conditions and in contact with different food is described. This paper comments on the tested materials, experimental test conditions and experimental test techniques used in the studied scientific papers, and draws conclusions about the behavior of individual stainless steels based on a comparison of results, taking into account the specifics of individual tests. The main point in determining the safety of application stainless steel in contact with food is corrosive behaviour of stainless steels, i.e. the amount of released metals, especially chromium and nickel.

• Keywords: nehrđajući čelik; korozija; ispuštanje metala; krom; nikal; hrana
• Keywords (english): stainless steel; corrosion; release of metals; chromium; nickel; food
• Language: croatian
• URN:NBN: urn:nbn:hr:149:169462
• Study programme: Title: Applied Chemistry - Undergraduate study; specializations in: Environmental chemistry and green technologies, Advanced materials and technologies, Applied organic chemistry; Course: Advanced materials and technologies; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) primijenjene kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) primijenjene kemije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2023-05-02 11:38:17