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Utjecaj hladnog prešanja na iskorištenje makovog ulja
Ivona Bunjik (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document

Bunjik, I. (2016). Utjecaj hladnog prešanja na iskorištenje makovog ulja (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:820092

Bunjik, Ivona. "Utjecaj hladnog prešanja na iskorištenje makovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:820092

Bunjik, Ivona. "Utjecaj hladnog prešanja na iskorištenje makovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:820092

Bunjik, I. (2016). 'Utjecaj hladnog prešanja na iskorištenje makovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 April 2020, https://urn.nsk.hr/urn:nbn:hr:109:820092

Bunjik I. Utjecaj hladnog prešanja na iskorištenje makovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2020 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:820092

I. Bunjik, "Utjecaj hladnog prešanja na iskorištenje 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:109:820092

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Metadata
TitleUtjecaj hladnog prešanja na iskorištenje makovog ulja
Title (english)Impact of cold pressing on the utilization of poppy oil
AuthorIvona Bunjik
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
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:820092
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
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Created on2016-12-14 08:54:47