20.500.12556/DKUM-90172-453ba8ca-daf8-7349-9bee-c4b7fe0fbe01 Analiza energetskega potenciala odpadne hrane diplomsko delo visokošolskega strokovnega študijskega programa I. stopnje Analysis of the energy potential of waste food Zaradi vedno večje količine odpadne hrane se pojavlja problematika odlaganja, obdelave in ponovne uporabe te hrane. Analize energetskega potenciala odpadne hrane so ključnega pomena v sodobnem svetu, saj poznavanje lastnosti odpadne hrane pomembno vpliva na njeno nadaljnjo predelavo s čimer se lahko zmanjša količina tovrstnih odpadkov in prepreči onesnaževanje okolja. V diplomi smo analizirali energetski potencial naslednjih štirih vzorcev: češnjeve koščice, konopljino pogačo, ter pogači zlatega in navadnega lana. Izbrane vzorce smo karakterizirali pred in po njihovi termični obdelavi. V prvem delu diplomske naloge smo analizirali osnovne značilnosti izbranih vzorcev, ki po predelavi v prehrambni industriji sodijo med odpadke. Določili smo njihovo vlažnost, kurilno vrednost, izračunali izgubo mase med postopkom sušenja, izvedli TGA (termogravimetrična analiza) in DTG (derivativna termogravimetrična analiza) meritve, izvedli nizkotemperaturno pirolizo v dušikovi atmosferi ter vzorce analizirali s FTIR spektroskopijo (Fourierjeva transformna infrardeča spektroskopija). Cilj tega dela je bil ugotoviti, kateri vzorec odpadne hrane ima največji potencial za energetsko izrabo . Ugotovili smo, da imata pogači zlatega lana in navadnega lana, zaradi podobne kemijske strukture in posledično podobnih mehanskih ter kemijskih lastnosti, največji potencial za energetsko izrabo odpadne hrane. Njuna visoka kurilna vrednost in stabilnost po termični obdelavi ju uvrščata med najbolj obetavne materiale za pretvorbo odpadne hrane v energijo. Na ta način lahko pomembno prispevamo k zmanjšanju odpadkov in trajnostni rabi virov, kar je ključno za varovanje okolja in zmanjšanje ekološkega odtisa. Na drugi strani so rezultati kurilnih vrednosti konopljine pogače in koščice češnje bili manj potencialni oz. nižji. Za najnižjo energetsko bogato snov oz. vzorec se je izkazala koščica češnje. Due to the increasing amount of food waste, issues regarding its disposal, treatment, and reuse are becoming more prevalent. Analyses of the energy potential of food waste are of vital importance in the modern world, as understanding the properties of food waste significantly influences its subsequent processing, which can help reduce the volume of such waste and prevent environmental pollution. In this thesis, we analyzed the energy potential of four samples: cherry pits, hemp cake, and the cakes of golden flax and common flax. We characterized the selected samples before and after thermal treatment. In the first part of the thesis, we analyzed the basic characteristics of the selected samples, which are considered waste after processing in the food industry. We determined their moisture content, calorific value, calculated mass loss during the drying process, conducted TGA (thermogravimetric analysis) and DTG (derivative thermogravimetric analysis) measurements, performed low-temperature pyrolysis in a nitrogen atmosphere, and analyzed the samples using FTIR spectroscopy (Fourier-transform infrared spectroscopy). The aim of this section was to identify which food waste sample has the highest potential for energy recovery. We found that the cakes of golden flax and common flax, due to their similar chemical structure and consequently similar mechanical and chemical properties, have the greatest potential for energy recovery from food waste. Their high calorific value and stability after thermal treatment rank them among the most promising materials for converting food waste into energy. In this way, we can significantly contribute to waste reduction and the sustainable use of resources, which is crucial for environmental protection and reducing the ecological footprint. On the other hand, the calorific value results for the hemp cake and cherry pits were lower, with the cherry pit being identified as the least energy-rich sample. izkoriščanje odpadne hrane gorivo piroliza zgornja kurilna vrednost food waste utilization fuel pyrolysis high heating value true true false [L. Gajšt] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2024-08-23 15:51:53 2024-09-05 12:15:50 2024-11-22 03:10:22 0000-00-00 00:00:00 2024 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (VIII, 48 f.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 502.174.3(043.2) 215936515 VS_Gajst_Lana_2024.pdf VS_Gajst_Lana_2024.pdf 1 EBCD5779723C699231C756B3295EDF47 de65824d79477696d273dc2d8d34484b6e440e66d3c831060418564d61318772 e594b918-6b6a-11ef-b541-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=184458 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0