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undergraduate thesis
Priprema uljarica za preradu u ulje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:295225
Marinčić, Lara
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

Marinčić, L. (2022). Priprema uljarica za preradu u ulje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:295225

Marinčić, Lara. "Priprema uljarica za preradu u ulje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:295225

Marinčić, Lara. "Priprema uljarica za preradu u ulje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:295225

Marinčić, L. (2022). 'Priprema uljarica za preradu u ulje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:295225

Marinčić L. Priprema uljarica za preradu u ulje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:295225

L. Marinčić, "Priprema uljarica za preradu u ulje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:295225

Metadata
TitlePriprema uljarica za preradu u ulje
Title (english)Preparation of Oilseeds for Processing into Oil
AuthorLara Marinčić
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 country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Za proizvodnju lipida potrebne su uljarice čije sjemenke ili plod u svom sastavu sadrži od 15-75 % ulja. Gledajući na to da postoji oko sto vrsta uljarica, vrlo mali broj od njih može se koristiti u industrijskoj proizvodnji ulja. Sirovine dostupne za preradu dospijevaju većinom u jesen te se prerađuju tijekom cijele godine. Prije same proizvodnje ulja potrebno je sirovine adekvatno pripremiti kako ne bi došlo do pojave neželjenih mikroorganizama niti do kvarenja finalnog proizvoda. Priprema uljarica započinje skladištenjem zrna gdje se svi uvjeti podešavaju tako da sastojci unutar samoga zrna ostanu očuvani. Daljnim koracima sirovina se tehnološki obrađuje sve dok nije spremna za preradu u ulje.
Abstract (english)
Production of oils and fats requires oilseeds whose grain contains 15-17% oil in its composition. Given that there are approximately one hundred types of oilseeds, very few of them can be used in production of oils and fats. Raw materials available for processing ripen mostly in autumn and are processed throughout the year. Prior to the production of oil, the raw materials must be adequately prepared in order to avoid the appearance of unwanted microorganisms or spoilage of the final product. The preparation of oilseeds begins with the storage of the grain where all the conditions are adjusted so that all the ingredients within the grain itself are preserved. By further steps, the raw material is processed until it is ready for processing into oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:295225
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 on2022-10-04 12:11:37