undergraduate thesis
Impact of cold pressing on the utilization of poppy oil

Ivona Bunjik (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj hladnog prešanja na iskorištenje makovog ulja
AuthorIvona Bunjik
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Zadatak ovog završnoga rada bila je proizvodnja hladno prešanog ulja maka te praćenje utjecaja procesnih parametara – veličine otvora glave preše za izlaz pogače i brzine pužnice (frekvencije elektromotora) te dodatka ljuske suncokreta - na iskorištenje ulja i osnovne parametre kvalitete proizvedenog hladno prešanog ulja. Također određeni su parametri kvalitete te kemijske karakteristike hladno prešanog ulja maka primjenom standardnih metoda. Određeni parametri kvalitete: peroksidni broj, udio slobodnih masnih kiselina, netopljive nečistoće, udio vlage u ulju, jodni broj, saponifikacijski broj. Udio ulja u maku te pogači određen je metodom po Soxlet-u.
Keywordspoppy seed oil cold pressing process parameters
Parallel title (English)Impact of cold pressing on the utilization of 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 task of this final work was the production of cold pressed oil poppy and monitoring the impact of process parameters - the size of the opening of the head presses exit cake and speed cochlea (frequency electric motor) and the addition of sunflower seeds - the utilization of oil and basic parameters of the quality of produced cold-pressed oils. Also, the parameters of quality and chemical characteristics of cold pressed oils poppy are determinated by using standard methods. Some quality parameters: peroxide value, the free fatty acids, insoluble impurities, moisture in oil, iodine number, saponification number. Oil content in the macula, and the cake was determined by Soxlet-in.
Parallel keywords (Croatian)makovo ulje hladno prešanje procesni parametri
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:820092
CommitterSanda Hasenay