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undergraduate thesis
Tehnološki proces proizvodnje rafiniranog repičinog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:165644
Pačarek, Valentina
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

Pačarek, V. (2020). Tehnološki proces proizvodnje rafiniranog repičinog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:165644

Pačarek, Valentina. "Tehnološki proces proizvodnje rafiniranog repičinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:165644

Pačarek, Valentina. "Tehnološki proces proizvodnje rafiniranog repičinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:165644

Pačarek, V. (2020). 'Tehnološki proces proizvodnje rafiniranog repičinog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:165644

Pačarek V. Tehnološki proces proizvodnje rafiniranog repičinog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:165644

V. Pačarek, "Tehnološki proces proizvodnje rafiniranog repičinog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:165644

Metadata
TitleTehnološki proces proizvodnje rafiniranog repičinog ulja
Title (english)Technological Process of the Production of Refined Rapeseed Oil
AuthorValentina Pačarek
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 country2020-02-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sjemenke uljane repice se mogu dobro transportirati i skladištiti. Za dobivanje jestivih biljnih ulja iz sjemenki potrebno je provesti nekoliko faza pripreme sirovine: čišćenje, sušenje, ljuštenje i mljevenje. Sušenjem se odstranjuje dio vode iz sjemenke. To je važna faza pripreme sirovine za preradu jer se osušena sirovina može duže čuvati i bolje preraditi. Za dobivanje repičinog ulja se koriste hidrauličke preše koje mogu biti otvorene i zatvorene te kontinuirane pužne preše. Dobiveno sirovo ulje se treba rafinirati kako bi se uklonili određeni sastojci koji mogu utjecati na senzorska svojstva i stabilnost. Proces rafinacije uključuje degumiranje, neutralizaciju, bijeljenje, vinterizaciju i dezodorizaciju sirovog repičinog ulja. Jestivo rafinirano repičino ulje može se skladištiti godinu dana bez opasnosti veće promjene kvalitete.
Abstract (english)
Rapeseed seeds can be well transported and stored. In order to obtain edible vegetable oils from seeds, several stages of raw material preparation must be carried out: cleaning, drying, peeling and milling. Drying removes some of the water from the seed. This is an important stage in the preparation of the raw material for processing because the dried raw material can be stored longer and processed better. For the production of rapeseed oil, hydraulic presses can be used which can be opened and closed and continuous screw presses. The resulting crude oil needs to be refined to remove certain ingredients that may affect sensory properties and stability. The refining process involves the degumming, neutralization, bleaching, winterization and deodorization of raw rapeseed oil. Edible refined rapeseed oil can be stored for one year without the risk of major changes in quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:165644
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 on2020-02-27 13:27:01