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undergraduate thesis
Proces proizvodnje sojinog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:960747
Patljak, Mićo
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Patljak, M. (2019). Proces proizvodnje sojinog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:960747

Patljak, Mićo. "Proces proizvodnje sojinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:960747

Patljak, Mićo. "Proces proizvodnje sojinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:960747

Patljak, M. (2019). 'Proces proizvodnje sojinog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:960747

Patljak M. Proces proizvodnje sojinog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:960747

M. Patljak, "Proces proizvodnje sojinog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:960747

Metadata
TitleProces proizvodnje sojinog ulja
Title (english)Process of Soybean Oil Production
AuthorMićo Patljak
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 country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak završnog rada je prikazati važnost konzumacije sjemenke soje kao i tehnološki proces proizvodnje sojinog ulja. Sjemenke soje važan su izvor kvalitetnih biljnih proteina, ulja, ugljikohidrata, ali i drugih nutritivniih sastojaka. No postoji i negativna strana, soja sadrži fitinsku kiselinu, takozvani anti-nutirijent, koja veže minerale u tijelu i time sprječava njihovu apsorpciju. Jestivo sojino ulje može se proizvoditi postupkom prešanja i ekstrakcijom s organskim otapalima što se industrijski više preferira. Sirovo sojino ulje dobiveno ekstrakcijom s otapalom ima visok udio fosfolipida, pri čemu se u izdvojenom i pročišćenom obliku pod nazivom lecitin koristi u prehrambene svrhe. Sojino ulje je podložno vrsti kvarenja reverzija koja rezultira pojavom nesvojstvenog, neugodnog mirisa i okusa (na ribu, travu i sl.). Pogača koja zaostaje nakon prešanja soje je vrijedan nusproizvod koji se može koristiti u raznim granama industrije, a najčešće kao stočna hrana.
Abstract (english)
The task of final work is the importance of consumption of soybean seeds as well as the technological process of soybean oil production. Soybeans are an important source of quality plant proteins, oils, carbohydrates, as well as other nutritional ingredients. But there is a negative side, the soy contains phytic acid, the so-called anti-nutrient, which binds the minerals in the body, thereby preventing their absorption. Edible soybean oil can be produced by pressing and extraction with organic solvents which is more industrially preferable. The crude soybean oil obtained by solvent extraction has a high phospholipid content, whereby in the isolated and purified form called lecithin, it is used for nutritional purposes. Soybean oil is susceptible to the type of reversion that results in the appearance of an unnatural, unpleasant smell and taste (on fish, grass, etc.). The bread that lags after soaking is a valuable byproduct that can be used in various food industries, and most often as fodder.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:960747
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 on2019-10-10 08:17:55