undergraduate thesis
Hydrogenation of oil

Marika Drčec (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleHidrogenacija ulja
AuthorMarika Drčec
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Hidrogenacija masti je najrasprostranjenija pojedinačna reakcija u industriji jestivih ulja i masti, a sastoji se od direktne adicije vodika na dvostruke veze u lancu masnih kiselina. Hidrogenacija masti sastoji se od nekoliko operacija koje čine samu hidrogenaciju u užem smislu. Osim procesa hidrogenacije kao prateći procesi dolaze dobivanje vodika, priprema katalizatora, suspendiranje katalizatora u ulju i konačno odvajanje katalizatora iz hidrogenirane masti. Hidrogenirane masti se moraju nakon hidrogenacije rafinirati kako bi se izdvojio katalizator, zatim da se odstrane eventualno nastale slobodne masne kiseline kao i neugodan miris hidrogenacije. Hidrogenacija služi u velikoj mjeri u industriji sapuna, tehničkih ulja i industriji jestivih masti za pretvaranje ulja u krute ili plastične masti i za poboljšanje održivosti masti i ulja na oksidaciju i reverziju mirisa.
Keywordsoil hydrogenation refining
Parallel title (English)Hydrogenation of 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 date2009-10-23
Parallel abstract (English)
Hydrogenation of fats is most widely used single reaction in the industry of eadible oils and fats and it consists of direct adition of hydrogen on double bonds in fatty acid chain. Hydogenation of fats is consisted with a couple of operations witch make hydrogenation in closer sense. Exept hydrogenation process, there are few processes that come with it like extraction of hydrogen, preparation of catalysts, suspending the catalyst in oil, and final separation of catalyst from hidrogenation fats. Hydrogenationed fats have to be refined so that the catalyst can be extracted, and to remove eventually created free fatty acids and the bad smell of hydrogenation. Hydrogenation is most widely used in soap industry, tehnical oils, eadible fat industry, and for transformation of oils in solid or plastic fats and to amplify the resistance of fats and oils to oxydation and change of smell.
Parallel keywords (Croatian)ulje hidrogenacija rafinacija
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:109:813900
CommitterIvana Šuvak