master's thesis
Production and stabilization of cold-pressed hemp oil with the addition of antioxidants and synergist

Antonia Devčić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleProizvodnja i stabilizacija hladno prešanog konopljinog ulja s dodatkom antioksidanasa i sinergista
AuthorAntonia Devčić
Mentor(s)Tihomir Moslavac (thesis advisor)
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.
Keywordsoil hemp oil cold pressing oxidative stability antioxidants synergist
Parallel title (English)Production and stabilization of cold-pressed hemp oil with the addition of antioxidants and synergist
Committee MembersVedran Slačanac (committee chairperson)
Tihomir Moslavac (committee member)
Stela Jokić (committee member)
Jurislav Babić (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-10-03
Parallel 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.
Parallel keywords (Croatian)ulje konopljino ulje hladno prešanje oksidacijska stabilnost antioksidansi sinergisti
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:613238
CommitterIvana Šuvak