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undergraduate thesis
Tehnologija proizvodnje rafiniranog ulja šafranike
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:480618
Jurišak, Dominik
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

Jurišak, D. (2021). Tehnologija proizvodnje rafiniranog ulja šafranike (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:480618

Jurišak, Dominik. "Tehnologija proizvodnje rafiniranog ulja šafranike." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:480618

Jurišak, Dominik. "Tehnologija proizvodnje rafiniranog ulja šafranike." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:480618

Jurišak, D. (2021). 'Tehnologija proizvodnje rafiniranog ulja šafranike', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:480618

Jurišak D. Tehnologija proizvodnje rafiniranog ulja šafranike [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:480618

D. Jurišak, "Tehnologija proizvodnje rafiniranog ulja šafranike", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:480618

Metadata
TitleTehnologija proizvodnje rafiniranog ulja šafranike
Title (english)The Technology of Production of Refined Safflower Oil
AuthorDominik Jurišak
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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Šafranika je uljarica koja se iz Egipta proširila na ostatak svijeta. Prvenstveno se uzgaja zbog sjemenki bogatih uljem iz kojih se dobiva ulje s najvećim sadržajem polinezasićenih masnih kiselina među jestivim uljima. Od polinezasićenih masnih kiselina dominira linolna kiselina. Zbog njezinog visokog sadržaja ulje šafranike ima manju stabilnosti i potrebno ga je čuvati na hladnom mjestu. Ukoliko se kao sirovina za proizvodnju ulja šafranike koristi sirovo ulje šafranike potrebno je provesti proces rafinacije kako bi se dobilo jestivo rafinirano ulje. Proces rafinacije provodi se s ciljem uklanjanja nepoželjnih sastojaka koji umanjuju stabilnost, senzorska svojstva i održivost ulja. Rafinacija se sastoji od nekoliko faza: degumiranje, neutralizacija, dekoloracija, vinterizacija, dezodorizacija i bistrenje nakon čega dobijemo jestivo ulje.
Abstract (english)
Safflower is an oil plant that has spread from Egypt to the rest of the world. It is primarily grown for its oil-rich seeds, from which oils with the highest content of polyunsaturated fatty acids among edible oils are obtained. Among polyunsaturated fatty acids dominate one is linoleic acid and due to its high content safflower oil has poor stability and it should be stored in a cool place. If crude safflower oil is used as a raw material for the production of saffron oil, it is necessary to carry out the refining process in order to obtain edible refined oil. The refining process is carried out with the aim of removing undesirable ingredients that reduce the stability, sensory properties and sustainability of the oil. Refining consists of several phases: degumming, neutralization, discoloration, winterization, deodorization and clarification of how we get edible oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:480618
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 on2021-10-05 10:45:03