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undergraduate thesis
Jestiva biljna ulja oleinskog tipa
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:800458
Petrić, Josip
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

Petrić, J. (2020). Jestiva biljna ulja oleinskog tipa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:800458

Petrić, Josip. "Jestiva biljna ulja oleinskog tipa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:800458

Petrić, Josip. "Jestiva biljna ulja oleinskog tipa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:800458

Petrić, J. (2020). 'Jestiva biljna ulja oleinskog tipa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:800458

Petrić J. Jestiva biljna ulja oleinskog tipa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:800458

J. Petrić, "Jestiva biljna ulja oleinskog tipa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:800458

Metadata
TitleJestiva biljna ulja oleinskog tipa
Title (english)Edible Vegetable Oils of the Oleic Type
AuthorJosip Petrić
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 country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jestiva biljna ulja definiramo kao trigliceride, estere masnih kiselina i alkohola glicerola, a u njihovom sastavu nalaze se i manje količine (1-2 %) negliceridnih sastojaka. Primaran izvor jestivih biljnih ulja su razne uljarice i uljarske kulture. Najvažnija biljna ulja u pogledu oksidacijske stabilnosti su ulja oleinskog tipa, kod kojih dominira mononezasićena masna kiselina, (C18:1), odnosno oleinska kiselina s dvostrukom vezom na devetom ugljikovom atomu. Iako je suncokret jedna od najznačajnijih sirovina za proizvodnju ulja, postoje i mnoge druge, jednako značajne sirovine za proizvodnju ulja oleinskog tipa poput lješnjakovog, bademovog, kikirikijevog i sl. Tehničko-tehnološke karakteristike razlikuju se od uljarice do uljarice, a te karakteristike izravno utječu na kvalitetu i mogućnosti skladištenja sjemena, dok su kvaliteta i rok trajanja biljnih ulja određene fizikalno-kemijskim karakteristikama ulja. Primjerice, kikirikijevo ulje se dobije prešanjem ili kombinacijom prešanja i ekstrakcije te je za njega karakteristično da pri 5 °C daje dojam kao da je "želirano" zbog prisutnosti triglicerida s visokom točkom taljenja.
Abstract (english)
Edible vegetable oils are defined as triglycerides, fatty acid esters and glycerol alcohols, and they also contain smaller amounts (1-2%) of non-glyceride ingredients. The primary source of edible vegetable oils are various oilseeds and oilseeds. The most important vegetable oils in terms of oxidative stability of oleic type oils, which are dominated by monounsaturated fatty acid (C18: 1), or oleic acid with a double bond on the ninth carbon atom. Although sunflower is one of the most important raw materials for oil production, there are many other, and equally important raw materials for olein-type oil production such as hazelnut, almond, peanut, etc. Technical and technological characteristics differ from oilseed to oilseed, and these characteristics directly affect on the quality and possibilities of seed storage, while the quality and shelf life of vegetable oils are determined by the physico-chemical characteristics of the oil. For example, peanut oil is obtained by examination or a combination of pressing and extraction and is characterized at 5 °C by the impression that it is "gelled" due to the presence of a high melting point triglyceride.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:800458
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 on2020-10-26 12:33:38