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undergraduate thesis
Proizvodnja nerafiniranog orahovog ulja
2020. urn:nbn:hr:109:957928
Smoljan, Alen
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Smoljan, A. (2020). Proizvodnja nerafiniranog orahovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:957928

Smoljan, Alen. "Proizvodnja nerafiniranog orahovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:957928

Smoljan, Alen. "Proizvodnja nerafiniranog orahovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:957928

Smoljan, A. (2020). 'Proizvodnja nerafiniranog orahovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:957928

Smoljan A. Proizvodnja nerafiniranog orahovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:957928

A. Smoljan, "Proizvodnja nerafiniranog orahovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:957928

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Metadata
TitleProizvodnja nerafiniranog orahovog ulja
Title (english)Production of Unrefined Walnut Oil
AuthorAlen Smoljan
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2020-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Nerafinirano orahovo ulje dobivamo postupkom prešanja uz prethodno kondicioniranje samljevenog oraha. Proces proizvodnje se sastoji od nekoliko faza: ljuštenje, čišćenje, sušenje, mljevenje, kondicioniranje. Sušenjem se odstranjuje dio vode zbog čega se osušeni plod može duže čuvati, a osim toga se bolje prerađuje. Tako prethodno obrađena sirovina se zatim melje da bi se razorile biljne stanice i time se povećala površina kojom se vrši izdvajanje ulja tijekom prešanja. Prešanjem, odnosno primjenom visokog tlaka izdvajamo ulje iz oraha, nakon čega sirovo ulje ide na bistrenje da bi se izdvojile sve nečistoće koje dospiju u ulje tijekom prešanja. Skladištenje ulja i samo punjenje u ambalažu treba provest pažljivo jer je orahovo ulje zbog velikog sadržaja nezasićenih masnih kiselina izuzetno osjetljivo na oksidacijsko kvarenje.
Abstract (english)
Unrefined walnut oil is produced by pressing with previously grinded walnut. Production process consists of several phases: peeling, cleaning, drying and storage of walnuts before further processing. Drying removes water so dryed walnut may last longer, furthermore dryed walnut have better processing performance. Raw materials processed in such way are then ground in order to destroy cells and increase the surface that is used for oil extraction during pressing. By applying high pressure oil is extracted from the walnut, after that oil requires clarification so all the dirts that get into the oil during pressing can be segregated. Oil storage and filling in the wraping material must be conducted carefully due to walnut oil extreme sensitivity to oxidation caused by the great content of unsaturated fatty acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:957928
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/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 on2020-07-29 07:07:58