master's thesis
The influence of process parameters cold pressed poppy seed on the yield and quality oil

Romana Žuljević (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj procesnih parametara hladnog prešanja sjemenki maka na iskorištenje i kvalitetu ulja
AuthorRomana Žuljević
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
U ovom radu istraživan je utjecaj procesnih parametara prešanja maka na efikasnost proizvodnje hladno prešanog makovog ulja te njegovu kvalitetu. Prešanje sjemenki maka provedeno je na laboratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja. Prešanjem maka dobivena su tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom prešanja mijenjali su se procesni parametri: temperatura glave preše, brzina pužnice, te nastavak za izlaz pogače. Nakon prešanja provedeno je prirodno taloženje dobivenog sirovog ulja te filtriranje. Primjenom standardnih metoda određeni su parametri kvalitete ulja: preoksidni broj, slobodne masne kiseline, udio netopljivih nečistoća te udio vlage i hlapljivih tvari. Kako bi se odredila efikasnost proizvodnje ulja provedeno je ispitivanje udjela ulja u pogači metodom po Soxhlet-u. Primjenom nastavka za izlaz pogače promjera 5 mm, frekvencije elektromotora 20 Hz i temperature zagrijavanja glave preše 100 °C dobiven je veći volume sirovog i finalnog makovog ulja, niži udio zaostalog ulja u pogači te većo stupanj djelovanja preše.
Keywordsoil poppy seed screw presses process parametars yield quality oil
Parallel title (English)The influence of process parameters cold pressed poppy seed on the yield and quality oil
Committee MembersAndrija Pozderović
Tihomir Moslavac
Vedran Slačanac
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
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 date2015-07-03
Parallel abstract (English)
In this study we have monitored the influence of process parameters on the efficiency of the pressing poppy seed production of cold pressed poppy oil and its quality. Poppy seeds pressing was carried out on laboratory screw press for production of cold pressed vegetable oils. Pressed poppy produced three products: unpirified crued oil, oil sludge and cake. During the pressing process, the process parameters had been changed: the temperature of presses head, frequency and output cake thickness. After the process of pressing, natural sedimentation and filtration were conducted on unpurified crude oil. By using standard methods we determineted the parametars of oil quality: peroxide value, free faty acid, the proportion of insoluble impurities as well as moisture and volatile matter. In order to determine the effieciency of oil production we examined oil share in a cake by using Soxhlet method. After applying the 5 mm press head for cake outcome, 20 Hz electromotor and 100 °C heating temperature of press head, the bigger volume of crude and final poppy oil was obtained as well as smaller volume of residual oil in the cake and larger level of press operation.
Parallel keywords (Croatian)ulje makovo ulje pužna preša procesni parametri iskorištenje kvaliteta ulja
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:059345
CommitterSanda Hasenay