master's thesis
The influence of the extension for the output of the bark and the temperature of the head presses and the addition of antioxidants to the utilization and stability of apricot oil

Antonio Tutić (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice
AuthorAntonio Tutić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Marelica (Prunus armeniaca L.) je vrlo važna i ljekovita biljna vrsta, a njena konzumacija je povezana sa smanjenjem rizika od kroničnih bolesti. Postupkom prešanja sjemenke koštice marelice dobivena su tri proizvoda, a to su sirovo ulje, uljni talog i pogača. U radu je ispitivan utjecaj procesnih parametara hladnog prešanja (temperatura zagrijavanja glave preše, veličina otvora glave preše) na iskorištenje ulja. Ispitivana je oksidacijska stabilnost ulja marelice, sa i bez dodanih antioksidanasa, primjenom Testa oksidacijske stabilnosti na 98 °C tijekom 15 sati. Rezultati ispitivanja prikazani su kao vrijednost peroksidnog broja tijekom 15 sati testiranja. Najveće iskorištenje ulja kod prešanja sjemenki koštica marelice dobiveno je kod procesnih parametara: nastavak za izlaz pogače 5 mm, frekvencija 25 Hz i temperatura glave preše 90 °C. Dobiveni rezultati pokazuju da veću zaštitu ulja marelice od oksidacijskog kvarenja ostvaruje dodatak ekstrakta zelenog čaja.
Keywordsoil apricot oil antioxidants
Parallel title (English)The influence of the extension for the output of the bark and the temperature of the head presses and the addition of antioxidants to the utilization and stability of apricot oil
Committee MembersVedran Slačanac (committee chairperson)
Tihomir Moslavac (committee member)
Stela Jokić (committee member)
Jurislav Babić (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2017-07-07
Parallel abstract (English)
Apricot (Prunus armeniaca L.) is a very important medicinal plant species, and its consumption is associated with reduced risk of chronic diseases. Pressing process pitted apricots produced three products, namely crude oil, oil sludge and cake. This work examined the impact of process parameters cold pressing (temperature heating head presses, hole size head presses) to yield oil. Investigated the oxidative stability of oil apricot, with and without added antioxidants using the Stability test at 98 °C for 15 hours. The results are shown as the value of peroxide value during the 15 hours of testing. It was concluded that process parameters for the highest oil extraction during the apricot kernel pressing are as follows: cake extension length 5 mm, frekvency 25 Hz, and the press head temperature of 90 °C. The results show that greater protection of apricot oil from oxidative deterioration to supplement rosemary extract and green tea extract.
Parallel keywords (Croatian)ulje ulje koštice marelice antioksidansi
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:845186
CommitterIvana Šuvak