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master's thesis
Laboratorijska destilacija hlapljivih komponenti biljnih ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:057839
Marić, Kristina
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

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Marić, K. (2019). Laboratorijska destilacija hlapljivih komponenti biljnih ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:057839

Marić, Kristina. "Laboratorijska destilacija hlapljivih komponenti biljnih ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:057839

Marić, Kristina. "Laboratorijska destilacija hlapljivih komponenti biljnih ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:057839

Marić, K. (2019). 'Laboratorijska destilacija hlapljivih komponenti biljnih ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:057839

Marić K. Laboratorijska destilacija hlapljivih komponenti biljnih ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:057839

K. Marić, "Laboratorijska destilacija hlapljivih komponenti biljnih ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:057839

Metadata
TitleLaboratorijska destilacija hlapljivih komponenti biljnih ulja
Title (english)Laboratory distillation of vegetable oils volatile components
AuthorKristina Marić
MentorKlara Kraljić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2019-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu provedena su istraživanja na repičinom ulju pri čemu se pratio utjecaj destilacije hlapljivih komponenti na kvalitetu ulja. Cilj ovog rada bio je projektiranje aparature za destilaciju i definiranje procedure provođenja destilacije koja se provodi u posljednjem koraku rafinacije. Definiranu proceduru smo primjenjivali pri različitim uvjetima na uzorke repičinog ulja i istraživali koji parametri imaju bolji utjecaj na ulje. Nakon provedenih procesa destilacije pri različitim uvjetima određen je sastav masnih kiselina i praćene su hidrolitičke i oksidacijske promjene određivanjem peroksidnog broja, anisidinskog broja, apsorbancije u UV području te udjela slobodnih masnih kiselina. Iz rezultata dolazimo do zaključka da se naglasak treba staviti na kraće vrijeme deodorizacije jer uslijed djelovanja visokim temperaturama duži vremenski period dolazi do oksidacijskih promjena u uzorcima.
Abstract (english)
In this paper research was carried out on rapeseed oil, following the effect of the distillation of volatile components on the oil quality. The goal of this paper was to design the distillation apparatus and to define the distillation procedure carried out in the last step of refining. The defined procedure was applied under different conditions on the samples of rapeseed oil, and then we conducted a research to find out which parameters have better effect on oil. After the distillation process under different conditions was carried out, the composition of fatty acids was determined and hydrolytic and oxidative changes were observed by determining the peroxide number, anisidine number, absorbance in the UV area and the free fatty acid content. From the results we come to the conclusion that the emphasis should be placed on shorter deodorization time, because due to performing high temperatures operation for a longer time, oxidative changes in the samples occur.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:057839
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-12-09 11:56:32