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undergraduate thesis
Proizvodnja konopljinog ulja
2016. urn:nbn:hr:109:834867
Piskać, Mateja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Piskać, M. (2016). Proizvodnja konopljinog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:834867

Piskać, Mateja. "Proizvodnja konopljinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:834867

Piskać, Mateja. "Proizvodnja konopljinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:834867

Piskać, M. (2016). 'Proizvodnja konopljinog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:834867

Piskać M. Proizvodnja konopljinog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 January 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:834867

M. Piskać, "Proizvodnja konopljinog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:834867

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Metadata
TitleProizvodnja konopljinog ulja
Title (english)Hemp oil production
AuthorMateja Piskać
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 country2016-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Hladno prešano konopljino ulje proizvodi se prešanjem visokokvalitetnih sjemenki industrijske konoplje kroz nekoliko osnovnih koraka pripreme sirovine(čišćenje, sušenje, ljuštenje i mljevenje). Nakon pripreme slijedi cijeđenje sirovog ulja iz sjemenki, tj. prešanje te čišćenje prešanog sirovog ulja za očuvanje senzorskih svojstava ulja. Za stabilizaciju ulja i spriječavanjeautooksidacije, koriste se prirodni (ekstrakti začinskih biljaka) i sintetski antioksidansi te sinergisti. Kako bi ulje bilo što kvalitetnije, prate se osnovni parametri kvalitete koji su pokazatelji da li je došlo do kvarenja ulja još u sjemenkama, tijekom loših uvjeta skladištenja ili se prerađivala sjemenka loše kvalitete.
Abstract (english)
Cold-processed hemp oil is produced by pressinghigh quality industrial hemp seedsthrough some key steps in preparing (cleaning, drying, peeling and grinding). After preparation, crude oil issqueezed by pressing the seeds, and cleaned in order to maintain its good sensory properties. Natural (extracts of herbs) and synthetic antioxidants, as well as synergists are used for stabilization and prevention of autooxidation. To get high oil quality, we used monitored parameters of quality which are indicators of oil deterioration during storage or processing of seeds of poor quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:834867
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 useLicence In copyright icon
Created on2016-12-14 09:35:13