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undergraduate thesis
Bijeljenje repičinog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:907198
Petrović, Ines
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Petrović, I. (2012). Bijeljenje repičinog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:907198

Petrović, Ines. "Bijeljenje repičinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:907198

Petrović, Ines. "Bijeljenje repičinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:907198

Petrović, I. (2012). 'Bijeljenje repičinog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:907198

Petrović I. Bijeljenje repičinog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:907198

I. Petrović, "Bijeljenje repičinog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:907198

Metadata
TitleBijeljenje repičinog ulja
Title (english)Bleaching of rapeseed oil
AuthorInes Petrović
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2012-07-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Bijeljenjem se iz ulja uklanjaju prvenstveno pigmenti, klorofili i karotenoidi, ali i fosfolipidi, tragovi metala, hidroperoksidi. Pigmenti su spojevi koji određuju boju ulja i moraju se ukloniti u procesu bijeljenja prvenstveno zbog navike potrošača da su jestiva ulja svijetlo žute boje. Cilj ovoga rada bio je utvrditi utjecaj procesa bijeljenja na udio pigmenata repičinog ulja te na boju ulja. Prema dobivenim rezultatima u ovom radu može se zaključiti da je proces bijeljenja dobro proveden. Udio klorofila se procesom neutralizacije i bijeljenja smanjio na 0,55 mg feofitina a kg-1, što je unutar granica preporučenih literaturom. Udio karotenoida i indeks boje neutralizacijom i bijeljenjem smanjeni su za približno 85% u odnosu na sirovo ulje.
Abstract (english)
Bleaching is primarily used for reducing the amount of pigments of the oil, but also phospholipids, metal traces and hydroperoxides. Pigments are compounds that determine the color of the oil and they must be removed in the process of bleaching primarily because the consumers are used to the fact that edible oils are light yellow. The aim of this study was to determine the effect of the bleaching process on the amount of pigments and, consequently, on the color of the oil. By the results obtained in this final paper one could conclude that processes of neutralization and bleaching were efficient in pigment removal. By those two processes chlorophyll content was reduced at value of 0,55 pheophytin a kg-1 of oil, which is under the upper limit prescribed by the literature. With applied processes the amount of carotenoides and colour index were reduced for about 85% compared with crude rapeseed oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:907198
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
Created on2017-05-15 10:59:15