undergraduate thesis
Hemp oil production

Mateja Piskać (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleProizvodnja konopljinog ulja
AuthorMateja Piskać
Mentor(s)Tihomir Moslavac (thesis advisor)
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.
Keywordshemp cold pressing antioxidants synergists
Parallel title (English)Hemp oil production
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 date2016-09-15
Parallel 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.
Parallel keywords (Croatian)konoplja hladno prešanje antioksidansi sinergisti
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:834867
CommitterSanda Hasenay