prikaz prve stranice dokumenta Tehnologija proizvodnje margarina
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undergraduate thesis
Tehnologija proizvodnje margarina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:840085
Čulo, Mia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Čulo, M. (2020). Tehnologija proizvodnje margarina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:840085

Čulo, Mia. "Tehnologija proizvodnje margarina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:840085

Čulo, Mia. "Tehnologija proizvodnje margarina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:840085

Čulo, M. (2020). 'Tehnologija proizvodnje margarina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:840085

Čulo M. Tehnologija proizvodnje margarina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 May 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:840085

M. Čulo, "Tehnologija proizvodnje margarina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:840085

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Metadata
TitleTehnologija proizvodnje margarina
Title (english)The Technology of Margarine Production
AuthorMia Čulo
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 country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Margarin kao emulzija vode u ulju sadrži 80 % masne i 20 % vodene faze. Osnovne sirovine za proizvodnju margarina i srodnih proizvoda čine mast, voda i/ili mlijeko i razni dodaci kao što su emulgatori, kuhinjska sol, konzervansi, arome, boje, vitamini, kiseline te stabilizatori. Masna faza margarina sastoji se od više vrsta masti ili ulja, a primjenjuju se masti na bazi sojinog, repičinog i palminog ulja, masti laurinskog tipa i hidrogenirana riblja ulja. Masna faza također sadrži komponente topljive u mastima. Vodenu fazu čine voda i/ili mlijeko, te sastojci topljivi u vodi. Tehnološki proces proizvodnje margarina započinje izborom rafiniranih ulja i masti, a sastoji se od nekoliko faza: pipreme masne faze, pripreme vodene faze, dodavanja aditiva, sastavljanja mješavine, emulgiranja, hlađenja i kristalizacije te na kraju pakiranje, skladištenje i distribucija. Proces proizvodnje odvija se određenim redoslijedom, a cilj je dobiti proizvod odgovarajuće kvalitete sa svojstvima sličnim maslacu.
Abstract (english)
Margarine as an emulsion of water in oil contains 80% fat and 20% water phase. Basic raw materials for the production of margarine and related products consist of fat, water and/or milk and various supplements such as emulsifiers, kitchen salt, preservatives, flavours, colors, vitamins, acids and stabilizers. The fat phase of margarine consists of several types of fat or oil, and fats based on soy, rapseed and palm oil, lauryn type fat and hydrogenated fish oils are applyed. Fat phase also contains components soluble in fat. The water phase consists of water and/or milk, and the components soluble in water. The technological process of margarine production begins with a selection of refined oils and fats, and it consists of several phases: fat phase preparation, preparation of water phase, additives addition, mixture composing, emulsing, cooling and crystallization, and finally packing, storage and distribution. The production process takes place in a certain order, and the goal is to get the product with appropriate qualities with properties similar to butter.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:840085
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 on2020-10-26 09:06:58

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