prikaz prve stranice dokumenta Kemijski parametri u proizvodnji suncokretovog ulja
Access restricted to students and staff of home institution
undergraduate thesis
Kemijski parametri u proizvodnji suncokretovog ulja
2023. urn:nbn:hr:277:440779
Jalovičar, Jana
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

Cite this document

Jalovičar, J. (2023). Kemijski parametri u proizvodnji suncokretovog ulja (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:440779

Jalovičar, Jana. "Kemijski parametri u proizvodnji suncokretovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:440779

Jalovičar, Jana. "Kemijski parametri u proizvodnji suncokretovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:440779

Jalovičar, J. (2023). 'Kemijski parametri u proizvodnji suncokretovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:277:440779

Jalovičar J. Kemijski parametri u proizvodnji suncokretovog ulja [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2023 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:277:440779

J. Jalovičar, "Kemijski parametri u proizvodnji suncokretovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:277:440779

Please login to the repository to save this object to your list.
Metadata
TitleKemijski parametri u proizvodnji suncokretovog ulja
Title (english)Chemical Parameters in Sunflower Oil Production
AuthorJana Jalovičar
MentorValentina Obradović (mentor)
Committee memberAna Mrgan (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2023-04-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Suncokretovo ulje sklono je oksidaciji i promjeni senzorskih svojstava uslijed nepravilne rafinacije i skladištenja. Proces rafinacije suncokretovog ulja igra veliku ulogu u kvaliteti i kakvoći finalnog proizvoda. Kemijski parametri - slobodne masne kiseline, peroksidni broj i udio vlage, određuju se nakon rafinacije te su pokazatelji preostalih nepoželjnih komponenata u ulju. Nakon provedenih analiza na prosječnim dnevnim uzorcima suncokretovog ulja, dobivene vrijednosti kemijskih parametara bile su sukladne Pravilniku te je time dokazano da je ulje adekvatne kakvoće, nije došlo do pojavnosti oksidacijskih procesa te u uvjetima ispravnog skladištenja ulje bi trebalo ostati jednakih karakteristika kakvoće.
Abstract (english)
Sunflower oil is prone to oxidation and changes in sensory properties due to improper refining and storage. The refining process for sunflower oil plays a big role in the quality of the final product. Chemical parameters - free fatty acids, peroxide value, and moisture content, are determined after refining and are indicators of remaining undesirable components in the oil. After conducting analyses on average daily samples of sunflower oil, the obtained values of chemical parameters were in accordance with the Rulebook, and thus it was proved that the oil is of adequate quality, no oxidation processes occurred, and under conditions of proper storage, the oil should remain of the same quality characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:440779
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/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
Created on2023-04-27 08:36:58