master's thesis
Influence type of oil degumming on rheological properties of crude sunflower oil

Štefica Rusman (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja
AuthorŠtefica Rusman
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Proces rafinacije sirovog ulja provodi se zbog uklanjanja nepoželjnih sastojaka koji umanjuju stabilnost i održivost ulja te utječu na senzorska svojstva (okus, miris, boja i dr.) ulja. Deguminacija (predrafinacija) ulja je postupak uklanjanja nepoželjnih negliceridnih sastojaka iz sirova ulja kao što su fosfolipidi, lipoproteini, proteini i drugi spojevi koji uzrokuju visoke rafinacijske gubitke. Cilj rada je istražiti utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja dobivenog metodom prešanja te izračunavanje prinosa i gubitka ulja tijekom raznih vrsta deguminacija. Istraživanja reoloških svojstava provedena su primjenom rotacijskog viskozimetra RHEOMAT 15T pri sobnoj temperaturi 23 °C. Iz dobivenih podataka određeni su reološki parametri ulja: smično naprezanje i viskoznost degumiranog suncokretovog ulja. Određivanjem reoloških svojstava degumiranog ulja i udjela fosfora provedena je analiza uspješnosti procesa deguminacije. Rezultati istraživanja pokazuju da je degumirano suncokretovo ulje Newtonska tekućina. Postupak degumiranja utječe na reološka svojstva ulja te na udio zaostalog fosfora u ulju. Vodenom deguminacijom u sirovu suncokretovu ulju zaostaje veći udio fosfolipida (fosfora) jer se ne izdvajaju nehidratibilni fosfolipidi iz ulja. Odvajanjem taloga fosfolipida iz degumiranog ulja postupkom centrifugiranja postižu se bolji rezultati nego primjenom lijevka za odijeljivanje tijekom 24 sata.
Keywordsoil sunflower oil degumming organic acids electrolyts rheological properties
Parallel title (English)Influence type of oil degumming on rheological properties of crude sunflower oil
Committee MembersDamir Magdić
Tihomir Moslavac
Antonija Perl Pirički
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-06-29
Parallel abstract (English)
Refining process is carried out to remove undisarible components wich decrase viability and sensor properties (scent, flavour, color etc.) of the oil. Oil degumming (prerefining) is a treatment of elimination undisarible components from crude oil such as phosphatides, lipoproteins, proteins and other compounds that cause high rafination losses. Aim of this work is to explore the influence of type of degumming on rheological properties of crude sunflower oil provided with pressing method and calculatin of gains and loss of oil durring various types of degumming processes. Rhelogical properties research were conducted by rotational viscosmeter RHEOMAT 15T on room temperature 23 °C. From obtained data rheological parameters, shear stresss and viscosy of degumiminated sunflower oil were calculated. Determining of rheological properties share of degummed oil and phosphorus was conducted efficiency analysis of degumming process. Research results showed that degumminated sunflower oil is a Newton type of fluid. Degumming process influences the rheological properties of oil and the proportion of phosphorus retained in the oil. Water degumming in crude sunflower oil behind bigger phospholipids (phosphorus), because it is not allocated nonhydratible phospholipids from the oil.
Parallel keywords (Croatian)ulje suncokretovo ulje deguminacija organske kiseline elektroliti reološka svojstva
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:109:771786
CommitterSanda Hasenay