Jankuloska, Vezirka and Pavlovska, Gorica OBTAINING REFINED SUNFLOWER EATABLE OIL AND QUALITY CONTROL. Horizons.
Full text not available from this repository.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: | https://eprints.uklo.edu.mk/id/eprint/909 |
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