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undergraduate thesis
Proizvodnja i stabilizacija hladno prešanog suncokretovog ulja
završni rad
2014. urn:nbn:hr:109:013650
Stuparić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Stuparić, A. (2014). Proizvodnja i stabilizacija hladno prešanog suncokretovog 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:109:013650

Stuparić, Ana. "Proizvodnja i stabilizacija hladno prešanog suncokretovog ulja : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:013650

Stuparić, Ana. "Proizvodnja i stabilizacija hladno prešanog suncokretovog ulja : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:013650

Stuparić, A. (2014). 'Proizvodnja i stabilizacija hladno prešanog suncokretovog ulja : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:013650

Stuparić A. Proizvodnja i stabilizacija hladno prešanog suncokretovog ulja : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:013650

A. Stuparić, "Proizvodnja i stabilizacija hladno prešanog suncokretovog 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:109:013650

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Metadata
TitleProizvodnja i stabilizacija hladno prešanog suncokretovog ulja : završni rad
Title (english)Production and stabilization of cold pressed sunflower oil : final thesis
AuthorAna Stuparić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2014-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Hladno prešano suncokretovo ulje proizvodi se prešanjem najkvalitetnijih suncokretovih sjemenki. Postoji nekoliko faza pripreme sirovine: čišćenje, sušenje, ljuštenje i mljevenje. Sušenjem se odstranjuje voda, to je vrlo važna faza pripreme sirovine za preradu jer se osušene sjemenke mogu duže čuvati (skladištenje vlažne sirovine pogoduje razvoju plijesni), a osim toga i bolje se prerađuje od vlažne sirovine. Nakon pripreme sirovine, sirovo ulje se iz sjemenki cijedi prešanjem, a zatim se čisti kako bi se očuvala dobra senzorska svojstva ulja. Dobiveno ulje se može kvariti zbog brojnih utjecaja, od kojih je najčešće kvarenje uzrokovano oksidacijskim procesom. Kako bi se produljila trajnost hladno prešanog ulja i spriječila autooksidacija, primjenjuju se antioksidansi i sinergisti, koji usporavaju oksidacijsko kvarenje ulja. Za stabilizaciju biljnih ulja koriste se prirodni i sintetski antioksidansi. Danas se prednost daje prirodnim antioksidansima (ekstrakti začinskih biljaka).
Abstract (english)
Cold-pressed sunflower oil is produced by pressing of the finest sunflower seeds. There are several stages in the preparation of raw materials: cleaning, drying , peeling and grinding. Drying implies removing the water, so this is a very important phase in preparation of raw materials for processing, because the dried seeds can be stored longer (wet storage of raw materials is suitable for the mold development), and better processing than wet materials. After preparation of raw materials, crude oil is squeezed by pressing the seeds, and then cleaned in order to maintain its good sensory properties. The resulting oil can spoil due to numerous influences, and the most common spoilage is caused by the oxidation process. To prolong the shelf life of the cold pressed oil and prevent autoxidation, producers apply antioxidants and synergists, which inhibit oil deterioration. The natural or synthetic antioxidants are used for stabilization of vegetable oils. The natural antioxidants are preferred today (extracts of herbs).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:013650
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
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Created on2015-09-22 12:54:05