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undergraduate thesis
Proces hidrogenacije biljnih ulja
2021. urn:nbn:hr:109:908407
Smolković, Josip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Smolković, J. (2021). Proces hidrogenacije biljnih ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:908407

Smolković, Josip. "Proces hidrogenacije biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:908407

Smolković, Josip. "Proces hidrogenacije biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:908407

Smolković, J. (2021). 'Proces hidrogenacije biljnih ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:908407

Smolković J. Proces hidrogenacije biljnih ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 September 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:908407

J. Smolković, "Proces hidrogenacije biljnih ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:908407

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Metadata
TitleProces hidrogenacije biljnih ulja
Title (english)The Process of Hydrogenation of Vegetable Oils
AuthorJosip Smolković
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 country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proces hidrogenacije biljnih ulja je jedna on najpoznatijih i najprimjenjivijih reakcija koja se koristi za dobivanje jestivih ulja, čvrstih i krutih masti. Takav proces se sastoji od jednostavne adicije vodika na dvostruke veze u nezasićenim masnim kiselinama. Za upotrebu dobivenih proizvoda procesa hidrogenacije, njen najvažniji učinak predstavlja promjenu intervala točke tališta biljnih ulja i masti u više područje temperature pri čemu dolazi do učvršćivanja krute strukture. Hidrogenacija se koristi za pretvaranje tekućih ulja u krute ili plastične biljne masti kao i za promjenu i poboljšanje organoleptičkih svojstava samih masti i ulja. Ovim prcesom nastaju novi proizvodi drugačijih fizikalno-kemijskih svojstava i imaju primjenu u prehrambenoj industriji.
Abstract (english)
Process of hydrogenation of vegetable oil is one of the most famous and most applicable reactions which we use to obrain edible oils and fats. This kind of process is constisted of the simple addition of hydrogen to double bonds in farry acids. For the use of this hydrogenation product , its most important effect it to change the melting interval of vegetable oils and fats to a higher temperature range, where we get solid structure. Hydrogenation is used to convert oils into solid or plastic fats aswell as to change and improve the organoleptic properties of the fats and oils themselves.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:908407
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 on2021-09-29 14:05:44