prikaz prve stranice dokumenta Utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja
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master's thesis
Utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:771786
Rusman, Štefica
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

Rusman, Š. (2009). Utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:771786

Rusman, Štefica. "Utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:771786

Rusman, Štefica. "Utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:771786

Rusman, Š. (2009). 'Utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:771786

Rusman Š. Utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 March 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:771786

Š. Rusman, "Utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:771786

Metadata
TitleUtjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja
Title (english)Influence type of oil degumming on rheological properties of crude sunflower oil
AuthorŠtefica Rusman
MentorTihomir Moslavac (mentor)
Committee memberDamir Magdić
Committee memberTihomir Moslavac
Committee memberAntonija Perl Pirički
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2009-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Proces rafinacije sirovog ulja provodi se zbog uklanjanja nepoželjnih sastojaka koji umanjuju stabilnost i održivost ulja te utječu na senzorska svojstva (okus, miris, boja i dr.) ulja. Deguminacija (predrafinacija) ulja je postupak uklanjanja nepoželjnih negliceridnih sastojaka iz sirova ulja kao što su fosfolipidi, lipoproteini, proteini i drugi spojevi koji uzrokuju visoke rafinacijske gubitke. Cilj rada je istražiti utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja dobivenog metodom prešanja te izračunavanje prinosa i gubitka ulja tijekom raznih vrsta deguminacija. Istraživanja reoloških svojstava provedena su primjenom rotacijskog viskozimetra RHEOMAT 15T pri sobnoj temperaturi 23 °C. Iz dobivenih podataka određeni su reološki parametri ulja: smično naprezanje i viskoznost degumiranog suncokretovog ulja. Određivanjem reoloških svojstava degumiranog ulja i udjela fosfora provedena je analiza uspješnosti procesa deguminacije. Rezultati istraživanja pokazuju da je degumirano suncokretovo ulje Newtonska tekućina. Postupak degumiranja utječe na reološka svojstva ulja te na udio zaostalog fosfora u ulju. Vodenom deguminacijom u sirovu suncokretovu ulju zaostaje veći udio fosfolipida (fosfora) jer se ne izdvajaju nehidratibilni fosfolipidi iz ulja. Odvajanjem taloga fosfolipida iz degumiranog ulja postupkom centrifugiranja postižu se bolji rezultati nego primjenom lijevka za odijeljivanje tijekom 24 sata.
Abstract (english)
Refining process is carried out to remove undisarible components wich decrase viability and sensor properties (scent, flavour, color etc.) of the oil. Oil degumming (prerefining) is a treatment of elimination undisarible components from crude oil such as phosphatides, lipoproteins, proteins and other compounds that cause high rafination losses. Aim of this work is to explore the influence of type of degumming on rheological properties of crude sunflower oil provided with pressing method and calculatin of gains and loss of oil durring various types of degumming processes. Rhelogical properties research were conducted by rotational viscosmeter RHEOMAT 15T on room temperature 23 °C. From obtained data rheological parameters, shear stresss and viscosy of degumiminated sunflower oil were calculated. Determining of rheological properties share of degummed oil and phosphorus was conducted efficiency analysis of degumming process. Research results showed that degumminated sunflower oil is a Newton type of fluid. Degumming process influences the rheological properties of oil and the proportion of phosphorus retained in the oil. Water degumming in crude sunflower oil behind bigger phospholipids (phosphorus), because it is not allocated nonhydratible phospholipids from the oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:771786
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-04 14:45:35