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master's thesis
Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače
2016. urn:nbn:hr:109:077009
Foruglaš, Diana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Foruglaš, D. (2016). Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:077009

Foruglaš, Diana. "Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:077009

Foruglaš, Diana. "Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:077009

Foruglaš, D. (2016). 'Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:077009

Foruglaš D. Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 February 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:077009

D. Foruglaš, "Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:077009

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Metadata
TitleUtjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače
Title (english)Influence cold pressing walnut on utilization of oil and rheological properties spread of walnut johnnycake
AuthorDiana Foruglaš
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 country2016-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj procesnih parametara hladnog prešanja oraha na iskorištenje orahovog ulja. Prešanje jezgre oraha provedeno je na laboratorijskoj kontinuiranoj pužnoj preši. Prilikom prešanja mijenjani su procesni parametri: nastavak za izlaz pogače, temperatura glave preše i brzina pužnice. Nakon prešanja provedeno je prirodno taloženje i vakum filtracija sirovog ulja. Primjenom standardnih metoda određeni su osnovni parametri kvalitete proizvedenog ulja: peroksidni broj,... More slobodne masne kiseline, udio netopljivih nečistoća te udio vlage. Također, cilj ovog rada je ispitati utjecaj sastojaka na reološka svojstva namaza od orahove pogače. Mjerenja reoloških svojstva su provedena na rotacijskom viskozimetru s koncentričnim cilindrima pri temperaturi od 60 ˚C. Iz dobivenih podataka su izračunati reološki parametri namaza: indeks tečenja, prividna viskoznost i koeficijent konzistencije. Dobiveni rezultati ukazuju da ispitivani procesni parametri prešanja oraha utječu na iskorištenje ulja. Također, iz rezultata može se zaključiti da namaz od orahove pogače pripada ne-Newtonskim sustavima. Veća viskoznost namaza se postiže dodatkom kakao praha, dok manju viskoznost ima namaz od jezgre oraha. Manja se viskoznost namaza postiže sa smanjenjem uljne faze. Less
Abstract (english)
In this thesis author researches the influence of process parameters of cold pressing walnut on utilization of walnut oil. The pressing of walnut core was conducted on a laboratory continuous worm screw press. During pressing following process parameters varied: johnnycake output extension, press head temperature and cochlea frequency. After pressing, natural sedimentation was conducted and vacuum filtration of crude oil. Walnut oil quality parameters were determined applying standards... More methods: peroxide number, free fatty acids, the proportion of insoluble impurities and moisture. Second goal of this thesis is to examine the influence of ingredients to the reological properties of spread walnut johnnycake. Measurements on reological properties were conducted on rotation viscosimeter with circular cylinder at a temperature of 60 ˚C. From conducted experiment following reological butter parameters were calculated: flow index, apparent viscosity and consistent coefficient. The results showed that the studied process parameters pressing walnut affect utilization of oil. From obtained data, it is possible to conclude that spread belongs to non-Newtonian systems. Greater viscosity was gained by cocoa powder, while walnut core has lower viscosity. With reduction in the oil phase you achieve lower viscosity of spread. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:077009
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 on2016-10-11 11:42:37
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