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undergraduate thesis
Proizvodnja hladno prešanog makovog ulja
2016. urn:nbn:hr:109:585573
Galović, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Galović, M. (2016). Proizvodnja hladno prešanog makovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:585573

Galović, Maja. "Proizvodnja hladno prešanog makovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:585573

Galović, Maja. "Proizvodnja hladno prešanog makovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:585573

Galović, M. (2016). 'Proizvodnja hladno prešanog makovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:585573

Galović M. Proizvodnja hladno prešanog makovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 March 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:585573

M. Galović, "Proizvodnja hladno prešanog makovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:585573

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Metadata
TitleProizvodnja hladno prešanog makovog ulja
Title (english)Production of cold-pressed poppy oil
AuthorMaja Galović
MentorTihomir Moslavac (mentor)
Committee memberTihomir Moslavac (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada odnosio se na ispitivanje utjecaja procesnih parametara prešanja sjemenki maka na iskorištenje i kvalitetu hladno prešanog ulja. Proces prešanja sjemenki maka proveden je na laboratorijskoj kontinuiranoj pužnoj preši. Prešanjem maka dobivena su tri proizvoda: sirovo ulje, uljni talog i pogača. Tijekom prešanja mjenjani su procesni parametri: frekvencija elekromotora (brzina pužnice), temperatura glave preše i nastavak za izlazak pogače. Nakon procesa hladnog prešanja sjemenki maka slijedilo je prirodno taloženje tri tjedna te vakuum filtracija kako bi se proizvelo hladno prešano ulje. Također, ispitivani su osnovni parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio vlage i udio netopljivih nečistoća. Na temelju dobivenih rezultata istraživanja, možemo zaključiti da procesni parametri hladnog prešanja utječu na iskorištenje ulja. Proizvedeno hladno prešano makovo ulje ima vrijednosti Pbr i udjela vode u skladu sa Pravilnikom, a SMK i udio netopljivih nečistoća su nešto povećane.
Abstract (english)
The aim of this study was to research the influence of process parameters of pressing poppy seeds on a yield and quality of cold pressed oil. The process of molding poppy seeds was carried out using a laboratory continuous screw presses. Pressed poppy produced three products: crude oil, oil sludge and oil cake. During the molding process parameters have been changing: frequency of electric motor (the speed of the auger) temperature of the head presses, and attachment for oil cake exit. After the molding of poppy seeds followed a natural precipitation of oils was for a period of a three weeks and vacuum filtration. Also, the analysis of the crude oil for the quality parameters of oil was performed: peroxide value, free fatty acids, the proportion of moisture and of insoluble impurities. Based on the research results, we can conclude that the molding process parameters affect the yield of oil. Produced cold pressed poppy seed oil has a peroxide value and water content in accordance with the Regulation on edible oils and fats and the FFA (free fatty acids) and the proportion of insoluble impurities are slightly increased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:585573
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 conditionsOpen access
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Created on2016-12-14 08:21:55