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undergraduate thesis
Proces rafinacije biljnih ulja
2017. urn:nbn:hr:109:275695
Matić, Dajana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Matić, D. (2017). Proces rafinacije biljnih ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:275695

Matić, Dajana. "Proces rafinacije biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:275695

Matić, Dajana. "Proces rafinacije biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:275695

Matić, D. (2017). 'Proces rafinacije biljnih ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:275695

Matić D. Proces rafinacije biljnih ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:275695

D. Matić, "Proces rafinacije biljnih ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:275695

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Metadata
TitleProces rafinacije biljnih ulja
Title (english)Vegetable oil raffination process
AuthorDajana Matić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proces kojim se iz sirovog ulja uklanjaju nepoželjni negliceridni sastojci različitog sastava, radi očuvanja kvalitete i svojstva samog ulja, zove se rafinacija ulja. Raznim postupcima rafinacije ulja osim što utječemo na kvalitetu samog proizvoda, također se povećava njegovo iskorištenje a samim time i ekonomičnost proizvodnje dobivenog ulja. Osim nepoželjnih sastojaka, djelomično se uklanjaju i vrijedni sastojci sirovog ulja kao što su vitamini, provitamini, proteini, antioksidansi, fosfolipidi, steroli i dr. Zbog gubitaka poželjnih svojstava procese rafinacije ulja provodimo u kraćem vremenskom periodu, pri nižoj temperaturi i visokom vakuumu.
Abstract (english)
The process by which undesirable ingredients of different origins are removed from crude oil, in order to preserve the quality and characteristics of the oil, is called oil refining. Various methods of refining oil, besides affecting the quality of the product itself , also increase its utilization and thereby the economy value of the obtained oil. Other then undesirable, partially are also removed some of the valuable components of the crude oil, such as vitamins, proteins, antioxidants, phospholipids, sterols and others . Because of the loss of desirable components, oil refining process is contucted in shorter time period, at lower temperatures and high vacuum.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:275695
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-01-15 12:14:33