Utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja

Rusman, Štefica

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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

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APA 6th Edition

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

MLA 8th Edition

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

Chicago 17th Edition

Harvard

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 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:771786

Vancouver

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 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:771786

IEEE

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

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:771786

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Title	Utjecaj vrste deguminacije na reološka svojstva sirovog suncokretovog ulja
Title (english)	Influence type of oil degumming on rheological properties of crude sunflower oil
Author	Štefica Rusman
Mentor	Tihomir Moslavac (mentor)
Committee member	Damir Magdić
Committee member	Tihomir Moslavac
Committee member	Antonija Perl Pirički
Committee member	Jurislav Babić
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) Osijek
Defense date and country	2009-06-29, 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)
Language	croatian
URN:NBN	urn:nbn:hr:109:771786
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-12-04 14:45:35

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