undergraduate thesis
Production of cold-pressed poppy oil

Maja Galović (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleProizvodnja hladno prešanog makovog ulja
AuthorMaja Galović
Mentor(s)Tihomir Moslavac (thesis advisor)
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.
KeywordsPoppy seed screw presses process parameters
Parallel title (English)Production of cold-pressed poppy oil
Committee MembersTihomir Moslavac (committee chairperson)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-30
Parallel 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.
Parallel keywords (Croatian)makovo ulje pužna preša procesni parametri
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:585573
CommitterSanda Hasenay