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undergraduate thesis
Reološka svojstva rafiniranih, nerafiniranih i hladno prešanih ulja
2018. urn:nbn:hr:109:901786
Furundžija, Stjepan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Furundžija, S. (2018). Reološka svojstva rafiniranih, nerafiniranih i hladno prešanih ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:901786

Furundžija, Stjepan. "Reološka svojstva rafiniranih, nerafiniranih i hladno prešanih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:901786

Furundžija, Stjepan. "Reološka svojstva rafiniranih, nerafiniranih i hladno prešanih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:901786

Furundžija, S. (2018). 'Reološka svojstva rafiniranih, nerafiniranih i hladno prešanih ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:901786

Furundžija S. Reološka svojstva rafiniranih, nerafiniranih i hladno prešanih ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 April 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:901786

S. Furundžija, "Reološka svojstva rafiniranih, nerafiniranih i hladno prešanih ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:901786

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Metadata
TitleReološka svojstva rafiniranih, nerafiniranih i hladno prešanih ulja
Title (english)Rheological properties of refined, unrefined and cold pressed oils
AuthorStjepan Furundžija
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Reološka svojstva važan su čimbenik prilikom određivanja kvalitete i komercijalne vrijednosti samog jestivog biljnog ulja. Poznavanje reoloških svojstava biljnih ulja pomaže u postizanju određenih svojstava gotove hrane te unaprjeđenju vođenja samog procesa prilikom proizvodnje hrane. Cilj ovog rada bio je ispitati reološka svojstva ulja dobivenih od raznih vrsta uljarica koje su karakteristične za proizvodnju ulja na našem području. Mjerenja reoloških svojstava su provedena na temperaturi 25 °C primjenom rotacijskog viskozimetra sa koncentričnim cilindrima. Na osnovi dobivenih podataka izračunata je viskoznost svakog od deset uzoraka te je napravljena usporedba dobivenih rezultata. Rezultati istraživanja pokazali su da se viskoznost svakog pojedinog uzorka razlikuje, tj. da vrsta uljarice od koje je ulje napravljeno utječe na samu viskoznost ulja, a time i na njegovo procesiranje te korištenje u razvijanju drugih prehrambenih proizvoda u kojima se upotrebljava jestivo ulje.
Abstract (english)
Rheological properties are an important factor in determining the quality and commercial value of the edible vegetable oil. Knowledge of the rheological properties of vegetable oils helps to achieve certain characteristics of finished food and to improve the food production process. The aim of this study was to examine the rheological properties of oils obtained from various oilseeds that are characteristic of oil production in our area. Measurements of rheological properties were performed at 25 ° C using a rotational viscosimeter with concentric cylinders. Based on the obtained data, the viscosity of each of the ten samples was calculated and a comparison of the obtained results was made. The results of the research have shown that the viscosity of each sample is different, ie that the kind of oilseeds influences the oil viscosity itself, and therefore its processing and usage in the development of other food products in which edible oil is used.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:901786
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 on2018-10-18 16:11:50