prikaz prve stranice dokumenta Proizvodnja hladno prešanog ulja noćurka
Access restricted to students and staff of home institution
undergraduate thesis
Proizvodnja hladno prešanog ulja noćurka
2020. urn:nbn:hr:109:171356
Marić, Glorija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Marić, G. (2020). Proizvodnja hladno prešanog ulja noćurka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:171356

Marić, Glorija. "Proizvodnja hladno prešanog ulja noćurka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:171356

Marić, Glorija. "Proizvodnja hladno prešanog ulja noćurka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:171356

Marić, G. (2020). 'Proizvodnja hladno prešanog ulja noćurka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:171356

Marić G. Proizvodnja hladno prešanog ulja noćurka [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:109:171356

G. Marić, "Proizvodnja hladno prešanog ulja noćurka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:171356

Please login to the repository to save this object to your list.
Metadata
TitleProizvodnja hladno prešanog ulja noćurka
Title (english)Production of Cold Pressed Evening Primrose Oil
AuthorGlorija Marić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2020-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uljarice su sirovine koje se koriste za proizvodnju jestivih biljnih ulja. Postoje 3 kategorije jestivih biljnih ulja s obzirom na tehnologiju proizvodnje: rafinirano, hladno prešano i djevičansko ulje. Sjemenke noćurka koriste se za proizvodnju kvalitenog hladno prešanog ulja noćurka. Faze pripreme sirovine za preradu su: transport, čišćenje, sušenje i skladištenje sjemenki noćurka. Hladno prešano ulje noćurka proizvodi se isključivo pomoću pužne preše. Dobije se sirovo ulje koje je mutno te sadrži nečistoće koje se uklanjanju filtracijom i sedimentacijom. Filtracijom izbistreno ulje čuva se u spremnicima i ambalaži od inoksa, stakla ili plastike.
Abstract (english)
Oilseeds are raw materials used to produce vegetable oils. There are 3 categories of edible vegetable oils with regard to production technology: refined, cold-pressed and unrefined oil. Evening primrose seeds are used to produce quality cold-pressed evening primrose oil. The stages of preparation of raw materials for processing are transport, cleaning, drying and storage of evening primrose seeds. Cold-pressed evening primrose oil is produced exclusively by means of a screw press, and a obtained crude oil is cloudy and contains impurities that are removed by filtration and sedimentation. The oil clarified by filtration is stored in stainless steel, glass or plastic containers and packaging.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:171356
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 on2020-10-06 08:06:46