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undergraduate thesis
Proizvodnja repičinog ulja
završni rad
2014. urn:nbn:hr:109:711456
Pastuović, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Pastuović, J. (2014). Proizvodnja repičinog ulja : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:711456

Pastuović, Josipa. "Proizvodnja repičinog ulja : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:711456

Pastuović, Josipa. "Proizvodnja repičinog ulja : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:711456

Pastuović, J. (2014). 'Proizvodnja repičinog ulja : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:711456

Pastuović J. Proizvodnja repičinog ulja : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:711456

J. Pastuović, "Proizvodnja repičinog ulja : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:711456

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Metadata
TitleProizvodnja repičinog ulja : završni rad
Title (english)Production of rapeseed oil : final thesis
AuthorJosipa Pastuović
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2014-10-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Sjemenke uljarica se mogu dobro transportirati i skladištiti, za razliku od plodova uljarica. Kako bi iz sjemenki uljane repice dobili kvalitetno jestivo ulje potrebno je proći nekoliko faza pripreme sirovine: čišćenje, sušenje, ljuštenje i mljevenje sjemenki uljarice. Procesom sušenja iz sjemenki se odstranjuje voda. Ovo je vrlo važna faza pripreme sirovine za preradu jer se osušena uljarica može duže i kvalitetnije skladištiti (skladištenje vlažne sirovine pogoduje razvoju plijesni), a osim toga suha sirovina se bolje prerađuje. Za dobivanje repičinog ulja koriste se dvije metode: prešanje i ekstrakcija s organskim otapalom (heksan). Preše koje se koriste su hidrauličke i to otvorene i zatvorene te kontinuirane pužne preše kakve se koriste za dobivanje repičinog ulja. Zatim slijede postupci prerade sirovog ulja, te prerada pogače ili sačme. Dobiveno sirovo ulje se mora rafinirati kako bi se uklonili sastojci koji nepovoljno utječu na senzorska svojstva ulja i na njegovu stabilnost. Proces rafinacije uključuje postupke degumiranja, neutralizacije, bijeljenja, vinterizacije i dezodorizacije ulja nakon kojih se dobije jestivo rafinirano repičino ulje.
Abstract (english)
Oilseeds can be easily transported and stored, as opposed to oil fruits. In order to get quality edible oil from seeds, it is necessary to go through several stages of the preparation of raw materials: cleaning, drying, peeling and grinding the seeds of oil seeds. During seed drying process water is being removed. This is a very important stage in the preparation of raw material for processing, since the dried oil plants can be stored better and for longer time (storage of wet materials is suitable for development of mold), but also considering that dry raw materials can be processed better. For the preparation of rapeseed oil two methods are used: molding and extraction with an organic solvent (hexane). Presses that are used are hydraulic presses that can be opened or closed, and continuous screw presses that are used to obtain rapeseed oil. The following procedures are processing crude oil and meal processing. Obtained crude oil must be refined in order to eliminate ingredients that reduce the organoleptic properties and stability of oil. The process of refining procedures including degumming, neutralization, bleaching, winterization and deodorization of oil resulting in edible refined rapeseed oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:711456
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-22 12:41:23