undergraduate thesis
Neutralization of crude oil

Ljiljana Vinko (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleNeutralizacija sirovog ulja
AuthorLjiljana Vinko
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Masti i ulja su trigliceridi- esteri masnih kiselina i alkohola glicerola, sadrže i manje količine negliceridnih sastojaka. Trigliceridi (triacilgliceroli) su po kemijskom sastavu esteri trihidroksi alkohola glicerola i masnih kiselina. Neutralizacijom se iz sirovog ulja uklanjaju slobodne masne kiseline, koje su nastale hidrolizom triacilglicerola, obično još u samom sjemenu. Proces neutralizacije se može provesti: lužinom, esterifikacijom, destilacijom, povezivanjem u komplekse soli, ekstrakcijom. Postupak neutralizacije može biti: diskontinuirani i kontinuirani. Diskontinuirani postupak: dodatak 5-15 % NaOH u ulje, stvaranje sapuna, uklanjanje sapunice, pranje vodom, sušenje u vakuumu. Saponifikacija je reakcija kojom nastaju alkalne soli ili sapuni. Natrijevi sapuni su netopljivi u ulju i vizualno ih vidimo kao pahuljice. Kontinuirani postupak provodi se pomoću centrifugalnih separatora. Postoji dva tipa kontinuirane neutralizacije: De Laval ( Stockholm ) i Sharples ( Philadelphia ). De Laval primjenjuje postupak „Short Mix“ ( kratko miješanje ), a Sharples „Low loss“ ( mali gubitak ).
Keywordsoil crude oil neutralization free fatty acids triglycerides
Parallel title (English)Neutralization of crude oil
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2009-10-16
Parallel abstract (English)
Fats and oils are triglycerides- esters of fatty acids and alcohol glycerol, and containing small quantities of unglycerides ingredients. Triglycerides by the chemical composition are threehydroxy esters of glycerol and fatty acids. Neutralization from crude oil to remove free fatty acids, wich are incurred hydrolises triglycerides, usually still in the seed. Neutralization can be implemented: bases, esterification, destillation, linking the complexes of salt, extraction. Discontinuous process: plug 5-15% NaOH in oil, create a soap, remove soap opera, washing water, drying in vacuum. Saponification is reaction that occur alcalic salts or soaps. Na- soaps are insoluble in oil and visually see them as flakes. Continuous proces is carried out using centrifugal separator. There are two types of continuous neutralization: De Laval ( Stockholm ) and Sharples ( Philadelphia ). De Laval apply process „Short Mix“ and Sharples „Low loss“.
Parallel keywords (Croatian)ulje sirovo ulje neutralizacija slobodne masne kiseline trigliceridi
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:025047
CommitterIvana Šuvak