Title | Tehnologija proizvodnje orahovog ulja |
Author | Ana Marko |
Mentor(s) | Tihomir Moslavac (thesis advisor)
|
Abstract | U ovom završnom radu opisan je postupak proizvodnje hladno prešanog orahovog ulja. Proces proizvodnje orahovog ulja započinje pripremom sirovine ljuštenjem, čišćenjem, sušenjem te skladištenjem. Ljuštenje kao prvi korak u pripremi sirove uključuje uklanjanje ljuske oraha, te nakon toga čišćenjem uklanjamo sve nečistoće anorganskog i organskog podrijetla koji bi mogli naštetiti kvaliteti proizvoda. Sušenje se provodi kako bi se smanjila mogućnost nastanka nepoželjnih mikrobioloških utjecaja na sirovinu a skladištimo ih u privremenim i stalnim skladištima do njihove daljnje obrade tijekom cijele godine. Daljnja tehnologija proizvodnje ulja se sastoji od usitnjavanja ili mljevenja jezgre oraha, prešanje kontinuiranim pužnim prešama te u konačnici bistrenje sirovog orahovog ulja. Usitnjavanjem ili mljevenjem razbijamo stanice biljnog tkiva u toj mjeri da se ulje što lakše izdvaja. Pužna preša primjenom visokog tlaka potiskuje sirovinu iz većeg slobodnog zatvorenog prostora u manji te dolazi do odvajanja ulja od čvrstog dijela. Bistrenje kao posljednji korak u proizvodnji hladno prešanog orahovog ulja ima ulogu odvajanja mehaničkih nečistoća, vode i sluzne tvari taloženjem, filtracijom i centrifugalnim separatorom. Orahovo ulje zbog načina pripreme i očuvanja njegove nutritivne vrijednosti ima značajnu ulogu kod prehrane ljudi. |
Keywords | walnut screw press walnut oil |
Parallel title (English) | Walnut oil production technology |
Granter | Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY |
Lower level organizational units | Department of Food Technologies |
Place | Osijek |
State | Croatia |
Scientific field, discipline, subdiscipline | BIOTECHNICAL SCIENCES Food Technology
|
Study programme type | university |
Study level | undergraduate |
Study programme | Food Technology |
Academic title abbreviation | univ. bacc. ing. techn. aliment. |
Genre | undergraduate thesis |
Language | Croatian |
Defense date | 2018-09-28 |
Parallel abstract (English) | Walnut oil production process starts with the preparation of raw material through shelling, cleaning, drying and storing. Shelling, as the first step in the preparation of raw material involves removal of walnut shells, followed by cleaning in which all impurities of inorganic and organic origin that might compromise product quality are removed. Drying is carried out in order to reduce the possibility of undesirable microbiological effects on the raw material, which is stored in temporary and permanent storage for further processing throughout the whole year. Further technology of walnut oil production involves crushing and grinding of walnut kernels, pressing by continuous screw presses and, finally, clarification of raw walnut oil. Plant tissue cells are disrupted by crushing or grinding to the extent that facilitates separation of the oil. Screw press, by applying high pressure, presses the raw material from a larger free enclosed area, to a smaller one and this results in separation of the oil from the solid part. Clarification, as the last step in the production of cold pressed walnut oil, has a role of separating mechanical impurities, water and mucilage through settlement, filtration and the use of centrifugal separator. Walnut oil, due the way it is prepared in and the preservation value, has a significant role in human nutrition. |
Parallel keywords (Croatian) | orah pužna preša orahovo ulje |
Resource type | text |
Access condition | Access restricted to students and staff of home institution |
Terms of use |  |
URN:NBN | https://urn.nsk.hr/urn:nbn:hr:109:108285 |