Laboratorijska destilacija hlapljivih komponenti biljnih ulja

master's thesis

• Title (english): Laboratory distillation of vegetable oils volatile components
• Author: Kristina Marić
• Mentor: Klara Kraljić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2019-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu provedena su istraživanja na repičinom ulju pri čemu se pratio utjecaj destilacije hlapljivih komponenti na kvalitetu ulja. Cilj ovog rada bio je projektiranje aparature za destilaciju i definiranje procedure provođenja destilacije koja se provodi u posljednjem koraku rafinacije. Definiranu proceduru smo primjenjivali pri različitim uvjetima na uzorke repičinog ulja i istraživali koji parametri imaju bolji utjecaj na ulje. Nakon provedenih procesa destilacije pri različitim uvjetima određen je sastav masnih kiselina i praćene su hidrolitičke i oksidacijske promjene određivanjem peroksidnog broja, anisidinskog broja, apsorbancije u UV području te udjela slobodnih masnih kiselina. Iz rezultata dolazimo do zaključka da se naglasak treba staviti na kraće vrijeme deodorizacije jer uslijed djelovanja visokim temperaturama duži vremenski period dolazi do oksidacijskih promjena u uzorcima.

Abstract (english)

In this paper research was carried out on rapeseed oil, following the effect of the distillation of volatile components on the oil quality. The goal of this paper was to design the distillation apparatus and to define the distillation procedure carried out in the last step of refining. The defined procedure was applied under different conditions on the samples of rapeseed oil, and then we conducted a research to find out which parameters have better effect on oil. After the distillation process under different conditions was carried out, the composition of fatty acids was determined and hydrolytic and oxidative changes were observed by determining the peroxide number, anisidine number, absorbance in the UV area and the free fatty acid content. From the results we come to the conclusion that the emphasis should be placed on shorter deodorization time, because due to performing high temperatures operation for a longer time, oxidative changes in the samples occur.

• Keywords: destilacija; hlapljive komponente; deodorizacija; oksidacijska stabilnost
• Keywords (english): distillation; volatile components; deodorization; oxidation stability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:057839
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-12-09 11:56:32