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undergraduate thesis
Dekoloracija sirovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:211071
Prpić, Iva
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

Prpić, I. (2009). Dekoloracija sirovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:211071

Prpić, Iva. "Dekoloracija sirovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:211071

Prpić, Iva. "Dekoloracija sirovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:211071

Prpić, I. (2009). 'Dekoloracija sirovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:211071

Prpić I. Dekoloracija sirovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:211071

I. Prpić, "Dekoloracija sirovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:211071

Metadata
TitleDekoloracija sirovog ulja
Title (english)Decoloration of raw oil
AuthorIva Prpić
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 country2009-10-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Dekoloracijom se iz ulja uklanjaju prvenstveno pigmenti, ali i fosfolipidi, tragovi metala, hidroperoksidi, preostali sapuni i drugi nepoželjni sastojci ali i neki prirodni spojevi kao što su vitamini i antioksidansi. Karakteristična žuta boja većine prirodnih ulja potječe od raznih karotenoidnih pigmenata koji se mogu svrstati u grupu lipokroma i u grupu ugljikovodika. Uz te prirodne pigmente u uljima se često nalaze i produkti raspadanja ili oksidacije zbog loše sirovine ili kao posljedica loše vodenog tehnološkog procesa. Uklanjanje obojenih tvari nije u svakom slučaju nužno potrebno ali zahtjevi potrošaća su takvi da traže bistro i pravilno obojeno ulje, a kako obojene tvari koje su ušle u tehnološki proces mogu utjecati i na miris i okus ulja, dekoloracija ulja je postala sastavni dio procesa rafinacije ulja, te se ne koriste samo u slučaju gdje to tradicija i kultura nekog naroda ne dopušta. Dekoloracija ulja može se provesti adsorpcijom i kemijskim sredstvima. Većinom se koristi dekoloracija adsorpcijom, dok se kemijske metode na bazi oksidacije i redukcije uglavnom koriste pri dekoloraciji tehničkih ulja.
Abstract (english)
Decoloration is the proces of rejection pigments, on the first place, then phospholypids,metal marks, hydroperoxydes, soaps and other unacceptable ingredient, some natural compounds like vitamins and antioxidants.Characteristic yellow colour of the most natural oils comes from various carotenoid pigments which are particles of group of lypocroms and hydrocarbons.Besides natural pigments, in oils, there are products of demposition or oxidation which are consequences of lousy raw material or wrong technological process.The rejection of coloured compounds is not always necessary, but because of consumer's demands for clear and regular coloured oil, decoloration becomes a part of rafination process. Coloured compounds, which are in technological process, can have an influence on smell and taste of oil, but decoloration doesn't use only in the case where tradition and the culture of paticular nation doesnt allow it. Decoloration of oils conduts trough adsorption and chemical agens. Therefore, decoloration with adsorption uses mostly as a process in the rafination of oil, whereas chemical methods based on oxidation and reduction uses during decoloration of technical oils.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:211071
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 on2015-11-05 09:30:04