master's thesis
Optimization of the production of hazelnut oil

Tomislav Rot (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials
Metadata
TitleOptimizacija procesa proizvodnje lješnjakovog ulja
AuthorTomislav Rot
Mentor(s)Stela Jokić (thesis advisor)
Tihomir Moslavac (thesis advisor)
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj različitih parametara ekstrakcije ulja iz lješnjaka procesom hladnog prešanja, nakon čega je provedena ekstrakcija zaostalog ulja unutar pogače pomoću superkritičnog CO2. U eksperimentima prešanja korištena je metoda odzivnih površina (RSM) pomoću koje je ispitan utjecaj temperature zagrijavanja glave preše (70, 85, 100 °C), frekvencije elektromotora (20, 30, 40 Hz) i veličine otvora (8, 10, 12 mm) na kvalitetu i iskorištenje ulja. Optimalni parametri za dobivanje najvećeg iskorištenja i najbolje kvalitete ulja su sljedeći: temperatura zagrijavanja glave preše 70 °C, frekvencija elektromotora 30 Hz i otvor glave pužne preše 9 mm. Pogača dobivena pri optimalnim uvjetima prešanja podvrgnuta je ekstrakciji na novokonstruiranom uređaju za superkritičnu ekstrakciju. Ovim postupkom količina zaostalog ulja u pogači gotovo je u potpunosti ekstrahirana sa superkritičnim CO2.
Keywordshazelnut hazelnut oil screw pressing supercritical CO2 extraction response surface methodology
Parallel title (English)Optimization of the production of hazelnut oil
Committee MembersDarko Velić
Stela Jokić
Tihomir Moslavac
Mate Bilić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Process Design and Construction Materials
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 date2015-05-21
Parallel abstract (English)
The aim of this research was to evaluate the effects of different process parameters of hazelnut oil extraction with screw pressing followed by extraction with supercritical CO2. In pressing experiments, the response surface methodology (RSM) was conducted in order to study the effects of temperature head presses (70, 85, 100 °C), frequency (20, 30, 40 Hz) and nozzle size (8, 10, 12 mm) on oil yield and quality. The optimal condition for obtaining the highest yield and the best oil quality within the experimental range of the variables studied was at temperature 70 °C, frequency of 30 Hz and using nozzle size of ID 9 mm. The cake resulting from optimal pressing condition was used in further research in a newly designed and built supercritical fluid extraction system. With this procedure, the residual oil in the pressed cake was almost totally extracted with supercritical CO2.
Parallel keywords (Croatian)lješnjak lješnjakovo ulje hladno prešanje ulja ekstrakcija superkritičnim CO2 metoda odzivnih površina
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:738932
CommitterSanda Hasenay