prikaz prve stranice dokumenta Tehnologija proizvodnje hladno prešanog sojinog ulja
Access restricted to students and staff of home institution
undergraduate thesis
Tehnologija proizvodnje hladno prešanog sojinog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:744318
Jakovljević, Petar
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Jakovljević, P. (2020). Tehnologija proizvodnje hladno prešanog sojinog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:744318

Jakovljević, Petar. "Tehnologija proizvodnje hladno prešanog sojinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:744318

Jakovljević, Petar. "Tehnologija proizvodnje hladno prešanog sojinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:744318

Jakovljević, P. (2020). 'Tehnologija proizvodnje hladno prešanog sojinog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:744318

Jakovljević P. Tehnologija proizvodnje hladno prešanog sojinog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:744318

P. Jakovljević, "Tehnologija proizvodnje hladno prešanog sojinog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:744318

Please login to the repository to save this object to your list.
Metadata
TitleTehnologija proizvodnje hladno prešanog sojinog ulja
Title (english)Production Technology of Cold Pressed Soybean Oil
AuthorPetar Jakovljević
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 country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biljna ulja su esteri trovalentnog alkohola glicerola i masnih kiselina i dobivaju se iz uljarica. S obzirom na tehnologiju proizvodnje biljna ulja se dijele na: rafinirana, hladno prešana i djevičansko. Proizvodnjom hladno prešanog ulja, postupkom prešanja na kontinuiranoj pužnoj preši dobiju se tri proizvoda: sirovo ulje, pogača i uljni talog. Pripremanje sirovine za preradu se odvija u nekoliko faza: čišćenje, ljuštenje i mljevenje sjemenki. Prešanje sjemenki se provodi hidrauličkim ili pužnim prešama. Nakon prešanja sjemenki, dobije se sirovo ulje koje odlazi dalje na proces pročišćavanja, a ti procesi su: filtracija, sedimentacija, centrifugalna separacija. Sojino ulje se zbog visokog sadržaja nezasićenih masnih kiselina koristi u različite tehničke svrhe, kao što su: štamparske boje, alkidne smole i drugo.
Abstract (english)
Vegetable oils are esters of the trivalent alcohol glycerol and fatty acids and are obtained from oilseeds. Depending on the production technology, vegetable oils are divided into: refined, cold pressed and virgin. The production of cold-pressed oil, the process of pressing on a continuous screw press produces three products: crude oil, bread and oil sludge. The preparation of raw materials for processing takes place in several stages: cleaning, peeling and grinding the seeds. Seed pressing is carried out by hydraulic or screw presses. After pressing the seeds, a crude oil is obtained which goes on to the purification process, and these processes are: filtration, sedimentation, centrifugal separation. Due to the high content of unsaturated fatty acids, soybean oil is used for various technical purposes, such as: printing inks, alkyd resins and others.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:744318
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 on2020-10-08 11:05:30

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij