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undergraduate thesis
Rafinacija biljnih ulja
2021. urn:nbn:hr:109:611043
Kelemen, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Kelemen, K. (2021). Rafinacija biljnih ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:611043

Kelemen, Kristina. "Rafinacija biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:611043

Kelemen, Kristina. "Rafinacija biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:611043

Kelemen, K. (2021). 'Rafinacija biljnih ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:611043

Kelemen K. Rafinacija biljnih ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 December 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:611043

K. Kelemen, "Rafinacija 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:109:611043

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Metadata
TitleRafinacija biljnih ulja
Title (english)Vegetable Oil Refining
AuthorKristina Kelemen
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 country2021-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rafinacija je proces uklanjanja nepoželjnih negliceridnih sastojaka različitog sastava iz sirovog ulja nastalog prešanjem ili ekstrakcijom, kako bi se očuvala senzorska svojstva i održivost ulja. Osim nepoželjnih sastojaka, uklanjaju se i poželjni sastojci poput vitamina, provitamina, antioksidansa i dr. Kako bi se tijekom prerade ulja sačuvali ovi sastojci, postupak rafinacije potrebno je provoditi što kraće vrijeme, na nižim temperaturama pri visokom vakuumu. Osim kvalitete proizvoda, postupkom rafinacije povećava se i iskorištenje proizvoda, a samim time i ekonomičnost proizvodnje dobivenog ulja. Metodologijom proučavanja znanstvene i stručne literature u radu se opisuje tehnološki proces rafinacije ulja koji se sastoji od sljedećih faza: deguminacija, neutralizacija, dekolorizacija, vinterizacija, dezodorizacija i bistrenje ulja.
Abstract (english)
Refining is the process of removing undesirable non-glyceride ingredients of different composition from crude oil formed by pressing or extraction, to preserve the sensory properties and sustainability of the oil. In addition to undesirable ingredients, desirable ingredients such as vitamins, provitamins, antioxidants, etc. are also removed. To preserve these ingredients during oil processing, the refining process should be carried put as short as possible, at lower temperatures at high vacuum. In addition to the quality of the product, the refining process also increases the yield of the product, and thus the economy of production of the obtained oil. The methodology of studying the scientific and professional literature in this paper describes the technological process of oil refining, which consists of the following phases: degumifiaction, neutralization, decolorization, winterization, deodorization and clarification of oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:611043
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 on2021-10-01 15:45:34