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undergraduate thesis
Neutralizacija sirovog ulja
2009. urn:nbn:hr:109:025047
Vinko, Ljiljana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Vinko, Lj. (2009). Neutralizacija sirovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:025047

Vinko, Ljiljana. "Neutralizacija sirovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:025047

Vinko, Ljiljana. "Neutralizacija sirovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:025047

Vinko, Lj. (2009). 'Neutralizacija sirovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:025047

Vinko Lj. Neutralizacija sirovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:025047

Lj. Vinko, "Neutralizacija sirovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:025047

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Metadata
TitleNeutralizacija sirovog ulja
Title (english)Neutralization of crude oil
AuthorLjiljana Vinko
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 country2009-10-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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 ).
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“.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:025047
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
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Created on2015-11-05 09:55:38