OBTAINING REFINED SUNFLOWER EATABLE OIL AND QUALITY CONTROL

Jankuloska, Vezirka and Pavlovska, Gorica OBTAINING REFINED SUNFLOWER EATABLE OIL AND QUALITY CONTROL. Horizons.

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Abstract

Refined and raw oil have several differences including: color, taste, smell, chemical composition, nutrition components and lasting. With refining raw oil, refined oil is produced. Following writing is analysis of raw and refined sunflower oil “Kristal” produced in a food factory “Blagoj Gjorev” in Veles. We analyzed the certain parameters: iodine, peroxide, acid and saponification value, moisture and volatile matter, sediment and insoluble substances, soaps, phosphatide and specific weight in raw and refining oil. The moisture in raw oil is 0,6%, sediment and insoluble substances 0,2% and phosphates are represented whit 200 mg/kg, while in refined oil these values are 0. During refining, the acid value is getting lower from 2, 26 g/kg in raw oil to 0,15 g/kg in refined oil. The specific weight is also getting lower during refining process, from 0,925 g/ml to 0,921 g/ml. All results are within allowed values, meaning that refining of eatable oil “Kristal” is successfully done. Key words: sunflower oil, refining, analyses, quality

Item Type: Article
Subjects: Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 10 Nov 2017 14:35
Last Modified: 07 Aug 2019 08:17
URI: http://eprints.uklo.edu.mk/id/eprint/909

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