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undergraduate thesis
Rafinacija sirovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:401660
Bigić, Tamara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Bigić, T. (2011). Rafinacija sirovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:401660

Bigić, Tamara. "Rafinacija sirovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:401660

Bigić, Tamara. "Rafinacija sirovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:401660

Bigić, T. (2011). 'Rafinacija sirovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:401660

Bigić T. Rafinacija sirovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:401660

T. Bigić, "Rafinacija sirovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:401660

Metadata
TitleRafinacija sirovog ulja
Title (english)Crude oil refining
AuthorTamara Bigić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2011-10-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Rafinacija ulja je proces kojim se iz sirovih ulja uklanjaju nepoželjni sastojci. Razdoblje njezinog razvoja je od 1880. – 1900. godine, tj. od prve neutralizacije i prve dekoloracije ulja. Danas je u našoj zemlji mala potrošnja nerafiniranih biljnih ulja, a veća rafiniranih ulja. UvoĎenjem novih metoda dobivanja ulja iz biljnih sirovina povećalo se iskorištenje, ali su se istovremeno povećale i primjese koje je trebalo iz sirovog ulja ukloniti. Tehnološke operacije koje se tijekom procesa rafinacije provode, uklanjaju s jedne strane neugodne i nepoželjne tvari iz sirovog ulja, ali s druge strane odstranjuju i vrijedne tvari kao vitamine, provitamine, fosfolipide, sterole itd.
Abstract (english)
Oil refining is a process by which the crude oil removed undesirable ingredients. The period of its development since 1800. - 1900th, from the first neutralization and the first decoloration. Today in our country is low consumption of unrefined vegetable oils, and higher consumption of refined oil. The introduction of new methods of obtaining oil from plant increased utilization, but at the same time increased and impurities that had to be removed from the crude oil. Technological operations are carried out during the refining process, removing the one hand, unpleasant and unwanted substances from crude oil, but on the other side and remove valuable substances such as vitamins, pro-vitamins,phospholipids, sterols, etc.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:401660
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 on2015-10-06 15:28:07