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master's thesis
Proizvodnja i stabilizacija hladno prešanog konopljinog ulja s dodatkom antioksidanasa i sinergista
2016. urn:nbn:hr:109:613238
Devčić, Antonia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Devčić, A. (2016). Proizvodnja i stabilizacija hladno prešanog konopljinog ulja s dodatkom antioksidanasa i sinergista (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:613238

Devčić, Antonia. "Proizvodnja i stabilizacija hladno prešanog konopljinog ulja s dodatkom antioksidanasa i sinergista." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:613238

Devčić, Antonia. "Proizvodnja i stabilizacija hladno prešanog konopljinog ulja s dodatkom antioksidanasa i sinergista." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:613238

Devčić, A. (2016). 'Proizvodnja i stabilizacija hladno prešanog konopljinog ulja s dodatkom antioksidanasa i sinergista', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:613238

Devčić A. Proizvodnja i stabilizacija hladno prešanog konopljinog ulja s dodatkom antioksidanasa i sinergista [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 February 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:613238

A. Devčić, "Proizvodnja i stabilizacija hladno prešanog konopljinog ulja s dodatkom antioksidanasa i sinergista", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:613238

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Metadata
TitleProizvodnja i stabilizacija hladno prešanog konopljinog ulja s dodatkom antioksidanasa i sinergista
Title (english)Production and stabilization of cold-pressed hemp oil with the addition of antioxidants and synergist
AuthorAntonia Devčić
MentorTihomir Moslavac (mentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2016-10-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj procesnih parametara hladnog prešanja konoplje na iskorištenje konopljinog ulja. Prešanje konoplje provedeno je na laboratorijskoj kontinuiranoj pužnoj preši. Prilikom prešanja mijenjani su procesni parametri: veličina otvora glave preše, temperatura zagrijavanja glave preše, frekvencija elektromotora. Nakon prešanja provedeno je prirodno taloženje i vakuum filtracija sirovog ulja. Primjenom standardnih metoda određeni su osnovni parametri kvalitete proizvedenog ulja: peroksidni broj, slobodne masne kiseline, udio netopljivih nečistoća te udio vlage. Također, cilj ovog rada je bio odrediti oksidacijsku stabilnost konopljinog ulja sa i bez dodatka antioksidanasa i sinergista Testom održivosti pri 98 °C. Rezultati su pokazali da promjena procesnih parametara utječe na iskorištenje konopljinog ulja kao i da se dodatkom mješavine antioksidanasa i sinergista postiže veća zaštita ulja od oksidacijskog kvarenja.
Abstract (english)
In this thesis author tested influence of process parameters of cold hemp pressing on the utilization of hemp oil. Pressing hemp was conducted on laboratory continuous worm press. During the molding process parameters that were changed are: the size of the head press opening, the heating temperature of the head presses, electric motor frequency. After pressing, natural sedimentation was conducted and vacuum filtration of crude oil. Using standard methods basic quality parameters of produced oil are defined like: peroxide value, free fatty acids, the proportion of insoluble impurities and moisture. Second objective of this research was to determine the oxidative stability of hemp oil with and without the addition of antioxidants and synergist Test viability at 98 °C. The results showed that the change in process parameters can affect the yield of the hemp oil and that the addition of a mixture of antioxidants and synergists achieves greater protection of oils from oxidative deterioration.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:613238
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-10-04 13:07:26