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undergraduate thesis
Procesi modifikacije biljnih ulja
2021. urn:nbn:hr:109:621693
Rakitovac, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Rakitovac, N. (2021). Procesi modifikacije biljnih ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:621693

Rakitovac, Nikolina. "Procesi modifikacije biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:621693

Rakitovac, Nikolina. "Procesi modifikacije biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:621693

Rakitovac, N. (2021). 'Procesi modifikacije biljnih ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:621693

Rakitovac N. Procesi modifikacije biljnih ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 February 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:621693

N. Rakitovac, "Procesi modifikacije 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:109:621693

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Metadata
TitleProcesi modifikacije biljnih ulja
Title (english)Processes of Modification of Vegetable Oils
AuthorNikolina Rakitovac
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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog završnog rada je objasniti procese modifikacije ulja i masti koji uključuju frakcioniranje, polimerizaciju i izomerizaciju masti i ulja. Tako se frakcioniranjem može postići odvajanje masnih kiselina na temelju stupnja nezasićenosti ili na temelju broja ugljikovih atoma u lancu ovisno o primijenjenoj metodi. Polimerizacijom se dobivaju ugušćena ulja koja se mogu koristiti kao sušiva ulja ili za proizvodnju linoleuma. A izomerizacijom prirodne cis- konfiguracije masnih kiselina u trans- konfiguraciju ulja postaju otpornija na oksidaciju.
Abstract (english)
The aim of this final paper is to explain the processes of modification of oils and fats which include fractionation, polymerization and isomerization of fats and oils. Fractionation can result in the separation of fatty acids based on the degree of unsaturation or on the number of carbon atoms in the chain depending on the method used. Polymerization produces thickened oils that can be used as protective coatings or for the production of linoleum. And by isomerization of the natural cis configuration into trans, the oil configuration becomes more resistant to oxidation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:621693
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 on2021-10-05 08:03:27