prikaz prve stranice dokumenta Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja
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undergraduate thesis
Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja
2017. urn:nbn:hr:109:999564
Tomljanović, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Tomljanović, M. (2017). Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:999564

Tomljanović, Marijana. "Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:999564

Tomljanović, Marijana. "Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:999564

Tomljanović, M. (2017). 'Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:999564

Tomljanović M. Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:999564

M. Tomljanović, "Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:999564

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Metadata
TitleUtjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja
Title (english)The influence of the flaxseed preparation on the usage of cold-pressed flaxseed oil
AuthorMarijana Tomljanović
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj pripreme sjemenki lana prije prešanja na učinkovitost proizvodnje i kvalitetu hladno prešanog lanenog ulja. Prešanje je provedeno na laboratorijskog kontinuiranoj pužnoj preši OP-650W. Prešanje se provodilo na kondicioniranim sjemenkama lana čija je temperatura iznosila 25°C, 30°C, 40°C i koje su sadržavale ljuske suncokreta u udjelu od 3%, 6% i 9%. Nakon prešanja određen je volumen i temperatura sirovog ulja te vrijeme potrebno za prešanje uzoraka mase 500g. Provedeno je prirodno taloženje ulja tokom 14 dana, nakon kojeg je uslijedila vakuum filtracija sirovog ulja i određivanje volumena finalnog ulja. Također su određeni parametri kvalitete lanenog ulja primjenom standardnih metoda, što podrazumijeva određivanje peroksidnog broja, slobodnih masnih kiselina, udjela vlage, netopljivih nečistoća. Metodom po Soxhlet-u određena je količina ulja u sjemenkama lana i pogači koja je zaostala nakon procesa prešanja.
Abstract (english)
In this study is monitored the influence of the preparation of the flax seed on the production efficiency and quality of the cold pressed flaxseed oil. Pressing was carried out in a laboratory continuous worm press OP-650W. Pressing was carried out on conditioned flax seeds whose temperature was 25°C, 30°C, 40°C and which contained sunflower shells in the proportion of 3%, 6% and 9%. After pressing, the volume and temperature of the crude oil were determined and also the time required to press the samples whose mass is 500 g. Natural sedimentation was carried out for 14 days, followed by vacuum filtration of crude oil and determination of the final oil volume. There are also certain quality parameters of flaxseed oil using standard methods, which implies determination of the peroxide value, free fatty acids, moisture content, insoluble impurities. By Soxhlet method, the amount of oil in flax seed and residual oil in the cake was determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:999564
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteEngleski naslov rada u zapisu razlikuje se od naslova u PDF dokumentu zbog naknadne lekture.
Created on2018-01-12 16:02:31