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undergraduate thesis
Proizvodnja suncokretovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:451765
Stuparić, Maria
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Stuparić, M. (2010). Proizvodnja suncokretovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:451765

Stuparić, Maria. "Proizvodnja suncokretovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:451765

Stuparić, Maria. "Proizvodnja suncokretovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:451765

Stuparić, M. (2010). 'Proizvodnja suncokretovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:451765

Stuparić M. Proizvodnja suncokretovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:451765

M. Stuparić, "Proizvodnja suncokretovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:451765

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Metadata
TitleProizvodnja suncokretovog ulja
Title (english)Production of sunflower oil
AuthorMaria Stuparić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2010-10-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U odnosu na plodove uljarica, sjemenke uljarica se mogu dobro transportirati i skladištiti, pa kod dobivanja biljnih ulja iz sjemenki postoji nekoliko faza pripreme sirovine: čišćenje, sušenje, ljuštenje i mljevenje. Sušenjem se općenito odstranjuje voda, i to je vrlo važna faza pripreme sirovine za preradu jer se osušena sjemena mogu duže čuvati (skladištenje vlažne sirovine pogoduje razvoju plijesni), a osim toga i bolje se prerađuje od vlažne sirovine. Postoje dvije metode dobivanja biljnih ulja, prešanjem i ekstrakcijom s organskim otapalima. Nakon njih vrši se prerada ulja/miscele, te prerada sačme. Hidrauličke preše koje se koriste mogu biti otvorene i zatvorene, a osim njih koriste se i kontinuirane pužne preše. Dobiveno sirovo ulje potrebno je rafinirati kako bi se uklonili sastojci koji umanjuju senzorska svojstva i stabilnost ulja. Postupkom kemijske rafinacije sirovog ulja efikasno se dobije rafinirano jestivo suncokretovo ulje.
Abstract (english)
In relation to the fruits of oil plants, oil crops seeds can be transported and stored well, and in obtaining oil from seeds, there are several stages within preparation of raw materials: cleaning, drying, peeling and grinding. Drying generally implies removing the water, so this is a very important phase in preparation of raw materials for processing, because the dried seeds can be stored longer (wet storage of raw materials is suitable for the mold development), and better processing than wet materials. There are two methods of obtaining oil, pressing and extracting with organic solvents. After that comes the processing of oil/miscella and meal processing. Hydraulic presses that are used can be opened and closed, and besides that, continuous screw presses can also be used. Obtained crude oil must be refined to eliminate ingredients that reduce the organoleptic properties and stability of oil. The chemical refining of crude oils efficiently obtain refined edible sunflower oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:451765
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-22 09:03:12