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undergraduate thesis
Tehnologija proizvodnje djevičanskog repičinog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:705937
Cesar, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Cesar, B. (2020). Tehnologija proizvodnje djevičanskog repičinog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:705937

Cesar, Barbara. "Tehnologija proizvodnje djevičanskog repičinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:705937

Cesar, Barbara. "Tehnologija proizvodnje djevičanskog repičinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:705937

Cesar, B. (2020). 'Tehnologija proizvodnje djevičanskog repičinog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:705937

Cesar B. Tehnologija proizvodnje djevičanskog repičinog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:705937

B. Cesar, "Tehnologija proizvodnje djevičanskog repičinog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:705937

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Metadata
TitleTehnologija proizvodnje djevičanskog repičinog ulja
Title (english)Production Technology of Virgin Rapeseed Oil
AuthorBarbara Cesar
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 country2020-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uljana repica (Brassica napus L.) je jedna od najznačajnijih sirovina za proizvodnju jestivih biljnih ulja. Cilj završnog rada je detaljno opisati proces proizvodnje djevičanskog repičinog ulja. Proces proizvodnje djevičanskog repičinog ulja sastoji se od nekoliko tehnoloških faza koje ćemo detaljnije opisati kroz ovaj rad. Tehnološke faze su slijedeće: čišćenje sjemena, sušenje sjemena, mljevenje sjemena, kondicioniranje sjemena (zagrijavanje sjemena uz dodatak malo vode), prešanje sa hidrauličkom prešom (zatvoreni tip preše), dobiveno sirovo repičino ulje ide na čišćenje (sedimentacija, filtracija ili centrifugalni separator) i skladištenje djevičanskog repičinog ulja. Ulje repice koristi se u prehrani ljudi, služi kao nosač bjelančevina, odnosno energije u smjesama za ishranu stoke, služi kao sirovina u kemijskoj industriji i u proizvodnji biodizela, kozmetičkoj industriji i farmaceutskoj industriji.
Abstract (english)
Rapeseed (Brassica napus L.) is one of the most important raw materials for the production of edible vegetable oils. The aim of the final work is to describe in detail the production process of virgin rapeseed oil. The process of production of virgin rapeseed oil consists of several technological phases which we will describe in more detail through this paper. The technological stages are as follows: seed cleaning, seed drying, seed grinding, seed conditioning (heating the seeds with the addition of a little water), pressing with a hydraulic press (closed type of press), the obtained crude rapeseed oil goes for cleaning (sedimentation, filtration or centrifugal) and storage of virgin rapeseed oil. Rapeseed oil is used in human nutrition, serves as a carrier of proteins, ie energy in mixtures for livestock feed, serves as a raw material in the chemical industry and in the production of biodiesel, cosmetics and pharmaceutical industries.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:705937
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2020-10-06 09:00:06

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