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undergraduate thesis
Deguminacija sirovog ulja
2012. urn:nbn:hr:109:707083
Škof, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Škof, B. (2012). Deguminacija sirovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:707083

Škof, Barbara. "Deguminacija sirovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:707083

Škof, Barbara. "Deguminacija sirovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:707083

Škof, B. (2012). 'Deguminacija sirovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:707083

Škof B. Deguminacija sirovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:707083

B. Škof, "Deguminacija sirovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:707083

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Metadata
TitleDeguminacija sirovog ulja
Title (english)Degumming of crude oil
AuthorBarbara Škof
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2012-10-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Masti i ulja su esteri trovalentnog alkohola glicerola i triju masnih kiselina, oni mogu sadržavati i manje količine negliceridnih sastojaka kao što su fosfolipidi, karotenoidi, liposolubilni vitamini, steroli, pigmenti, voskovi, tragovi metala i druge sastojke. Uljarice su biljke čiji su plodovi, sjemenke, a i drugi biljni organi nosioci većih količina masti. Ulje iz uljarica izolira se primjenom dviju osnovnih metoda: prešanjem i ekstrakcijom. Iscijeđeno sirovo biljno ulje ide na proces... More rafinacije koji se sastoji od nekoliko faza: deguminacija, neutralizacija, dekoloracija, vinterizacija, dezodorizacija, hlađenje i bistrenje. Deguminacijom se iz sirovog ulja uklanjaju sluzne tvari, prvenstveno fosfolipidi, bjelančevine, lipoproteini i dr.spojevi. Proces se provodi na nekoliko načina: kiselinskom obradom, kiselinsko-alkalnom obradom, enzimskom obradom, obrada pomoću EDTA i ultrafiltracijom. Postupkom hidratacije iz nekih biljnih ulja dobiva se lecitin koji se koristi kao prirodni emulgator u proizvodnji margarina, čokolade i tjestenine. Less
Abstract (english)
Fats and oils are esters of trivalent alcohol glycerol and three fatty acids, they can also contain small amounts of non-glyceride compounds such as phospholipids, carotenoids, liposoluble vitamins, sterols, pigments, waxes, metal traces and other compounds. Oilseeds are plants whose fruits, seeds and other plant organs are holders of large quantities of fat. Oil from oilseeds is isolated using two basics mathods: pressing and solvent extraction. Pressed crude vegetable oil undergoes the... More refining process which consists of several stages: degumming, neutralization, decolourization, winterization, deodorization, cooling and clarification. By degumming mucous substances, primarily phospholipids, proteins, lipoproteins, and other compounds, are removed from crude oil. The process is carried out in several ways: by acid treatment, by acid alkaline treatment, enzymatic treatment, EDTA treatment and ultrafiltration. By hidratation process we get from some vegetable oils lecithin, which is used as a natural emulsifier in the production of margarine, chocolate and pasta. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:707083
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 on2015-10-06 10:59:38
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