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undergraduate thesis
Postupak proizvodnje ulja ekstrakcijom s organskim otapalima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:473056
Hodak, Gabriela
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

Hodak, G. (2021). Postupak proizvodnje ulja ekstrakcijom s organskim otapalima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:473056

Hodak, Gabriela. "Postupak proizvodnje ulja ekstrakcijom s organskim otapalima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:473056

Hodak, Gabriela. "Postupak proizvodnje ulja ekstrakcijom s organskim otapalima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:473056

Hodak, G. (2021). 'Postupak proizvodnje ulja ekstrakcijom s organskim otapalima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:473056

Hodak G. Postupak proizvodnje ulja ekstrakcijom s organskim otapalima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:473056

G. Hodak, "Postupak proizvodnje ulja ekstrakcijom s organskim otapalima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:473056

Metadata
TitlePostupak proizvodnje ulja ekstrakcijom s organskim otapalima
Title (english)Organic Solvent Extraction Oil Production Process
AuthorGabriela Hodak
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 country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jestivo ulje je jedno od najvažnijih prehrambenih proizvoda. Ulje se sastoji od estera alkohola glicerola i masnih kiselina te negliceridnih sastojaka. Postoje dva načina dobivanja ulja mehanički i kemijski. Mehaničkim putem dobiva se ulje bolje kvalitete ali manjih prinosa. Ovaj rad se bazira na kemijskom načinu, ekstrakciji ulja ize sjemena uljarica sa organskim otapalima. Nakon ekstrakcije potrebno je izdvojiti sirovo ulje od organskog otapala što je vrlo kompleksan proces. U industriji ulja postoje razne vrste ekstraktora koji su objašnjeni u ovom radu, a predstavljaju prekolacijski i imerzijski tip. Sirovo ulje proizvedeno postupkom ekstrakcije s organskim otapalom mora ići na proces rafinacije kako bi se dobilo jestivo biljno ulje.
Abstract (english)
Edible raw oil is one of the most important food products. Oils are composed of alcohol esters of glycerol, fatty acids and non-glyceride ingredients. There are two main ways to produce oil: mechanical and chemical way. Oil produced with mechanical way has better quality and less yield. This paper deals with chemical way of oil production named extraction of oil from oil seeds with using organic solvents. After extraction, there is a need to remove raw oil from organic solvents and this process is very complex process. In edible oil industry, there are many extractors that will be explained in this paper, and they represent the percolation and immersion type of extractors. Raw oil that is produced by extraction with organic solvents has to go through the process of refining so it co could be edible.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:473056
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 on2021-11-02 12:13:23