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master's thesis
Utjecaj frekvencije elektromotora, nastavka za izlaz pogače i temperature glave preše na proizvodnju bučinog ulja
2017. urn:nbn:hr:109:552499
Kalšan, Melita
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Kalšan, M. (2017). Utjecaj frekvencije elektromotora, nastavka za izlaz pogače i temperature glave preše na proizvodnju bučinog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:552499

Kalšan, Melita. "Utjecaj frekvencije elektromotora, nastavka za izlaz pogače i temperature glave preše na proizvodnju bučinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:552499

Kalšan, Melita. "Utjecaj frekvencije elektromotora, nastavka za izlaz pogače i temperature glave preše na proizvodnju bučinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:552499

Kalšan, M. (2017). 'Utjecaj frekvencije elektromotora, nastavka za izlaz pogače i temperature glave preše na proizvodnju bučinog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:552499

Kalšan M. Utjecaj frekvencije elektromotora, nastavka za izlaz pogače i temperature glave preše na proizvodnju bučinog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 September 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:552499

M. Kalšan, "Utjecaj frekvencije elektromotora, nastavka za izlaz pogače i temperature glave preše na proizvodnju bučinog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:552499

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TitleUtjecaj frekvencije elektromotora, nastavka za izlaz pogače i temperature glave preše na proizvodnju bučinog ulja
Title (english)The influence of the frequency of the electric motor, extension for the outlet of the cake, and the temperature of the head of the press on the production of pumpkin oil
AuthorMelita Kalšan
MentorTihomir Moslavac (mentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2017-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cucurbita pepo L. je vrsta buče koja je bogata uljem i uzgaja se radi proizvodnje hladno prešanog i nerafiniranog ulja. Njene pržene koštice su vrlo ukusne i upotrebljavaju se za grickanje, a samo ograničen broj potrošača naviknut je na kvalitetno jestivo ulje koje se dobiva iz koštica (golice). Procesom prešanja sjemenke koštice buče 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, frekvencija elektromotora) na iskorištenje ulja. Ispitivani su i mikrobiološki parametri bučinog ulja i pogače. Rezultati istraživanja pokazuju da temperatura glave preše, nastavak za izlaz pogače i frekvencija elektromotora utječu na iskorištenje hladno prešanog bučinog ulja. Najveće iskorištenje ulja kod prešanja koštica buče dobiveno je kod procesnih parametara: nastavak za izlaz pogače 9 mm, frekvencija elektromotora 25 Hz i temperatura glave preše 110 °C.
Abstract (english)
Cucurbita pepo L. is a type of pumpkin which is rich in oil and it is cultivated for human and animal processing. Roasted pumpkin seeds are very tasty, and they are used for nibbling. However, only limited number of consumers is used to quality edible oil that is obtained from pumpkin seeds. The result of the pressing process of pumpkin seeds are three products: raw oil, residual oil, and the cake. This research paper examined the influence of cold pressing process parameters (the temperature needed for the heating up of the press, the size of the hole of the head of the press, the frequency of electromotor) on the oil yield. Microbiological parameters for pumpkin oil and the cake were also examined. The research has shown that the temperature needed to heat up the head of the press, as well as the frequency of the electric motor, have an influence on the cold pressed pumpkin oil yield. The highest oil yield during the pressing of pumpkin seeds was obtained using the following processing parameters: 9 mm extension for the outlet of the cake, the frequency of 25 Hz and the temperature of the head of the press 110 °C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:552499
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-18 09:27:24