prikaz prve stranice dokumenta Utjecaj kondicioniranja i dodatka ljuske suncokreta na iskorištenje ulja Camelina sativa L.
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undergraduate thesis
Utjecaj kondicioniranja i dodatka ljuske suncokreta na iskorištenje ulja Camelina sativa L.
2018. urn:nbn:hr:109:039095
Miličević, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Miličević, N. (2018). Utjecaj kondicioniranja i dodatka ljuske suncokreta na iskorištenje ulja Camelina sativa L. (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:039095

Miličević, Nikolina. "Utjecaj kondicioniranja i dodatka ljuske suncokreta na iskorištenje ulja Camelina sativa L.." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:039095

Miličević, Nikolina. "Utjecaj kondicioniranja i dodatka ljuske suncokreta na iskorištenje ulja Camelina sativa L.." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:039095

Miličević, N. (2018). 'Utjecaj kondicioniranja i dodatka ljuske suncokreta na iskorištenje ulja Camelina sativa L.', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:039095

Miličević N. Utjecaj kondicioniranja i dodatka ljuske suncokreta na iskorištenje ulja Camelina sativa L. [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:039095

N. Miličević, "Utjecaj kondicioniranja i dodatka ljuske suncokreta na iskorištenje ulja Camelina sativa L.", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:039095

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Metadata
TitleUtjecaj kondicioniranja i dodatka ljuske suncokreta na iskorištenje ulja Camelina sativa L.
Title (english)The influence of conditioning and the addition of sunflower shell on the yield of Camelina sativa L. oil
AuthorNikolina Miličević
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2018-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu je ispitivan utjecaj pripreme sjemenki Camelina sativa L. (podlanak) prije prešanja na efikasnost proizvodnje i kvalitetu hladno prešnog ulja. Prešanje je provedeno na kontinuiranoj pužnoj preši OP-650 W. Ispitivan je utjecaj kondicioniranja sjemenke podlanka (25 °C, 30 °C, 40 °C) kao i dodatak ljuske suncokreta (3 %, 6 %, 9 %) na iskorištenje ulja tijekom prešanja. Nakon prešanja određen je volumen i temperatura sirovog ulja te potrebno vrijeme za prešanje uzoraka mase 0,5 kg. Nakon toga, provedeno je prirodno taloženje sirovog ulja tijekom 8 dana, te vakuum filtracija sirovog ulja i utvrđivanje volumena finalnog ulja. Određeni su i parametri kvalitete proizvedenog Camelina sativa L. ulja primjenom standardnih metoda. Ti parametri su peroksidni broj, slobodne masne kiseline, udjel vlage i netopljive nečistoće. Metodom po Soxhlet-u određena je količina ulja u sjemenkama i pogači koja je zaostala nakon procesa prešanja. Rezultati istraživanja pokazuju da kondicioniranje i dodatak ljuske suncokreta u sjemenke podlanka utječu na iskorištenje ulja.
Abstract (english)
In this study, influence of preparation of the Camelina sativa L. seed before pressing on the production efficiency and quality of the cold pressed oil is monitored. The pressing process was carried out in a laboratory continuous worm press OP-650W. The influence of conditioning Camelina sativa L. seed was inquired (25°C, 30°C, 40°C) as well as sunflower shell addition (3%, 6%, 9%) on yield oil during pressing. After pressing, the volume and temperature of the crude oil were determined and also the time required to press the samples whose mass is 0,5 kg. Natural sedimentation was carried out for 8 days and vacuum filtration of crude oil and determination of the final oil volume. Quality parameters of manufactured Camelina sativa L. oil were determined by using standard methods. This parameters are determination of the peroxide value, free fatty acids, moisture content and insoluble impurities. The amount of oil in seed and residual oil in the cake was determined by Soxhlet method. The results of this research show that conditioning and sunflower shell addition in Camelina sativa L. seeds affect on yiled of the oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:039095
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
Created on2018-10-22 10:56:07