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master's thesis
Utjecaj procesnih parametara hladnog prešanja sjemenki maka na iskorištenje i kvalitetu ulja
2015. urn:nbn:hr:109:059345
Žuljević, Romana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Žuljević, R. (2015). Utjecaj procesnih parametara hladnog prešanja sjemenki maka na iskorištenje i kvalitetu ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:059345

Žuljević, Romana. "Utjecaj procesnih parametara hladnog prešanja sjemenki maka na iskorištenje i kvalitetu ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:059345

Žuljević, Romana. "Utjecaj procesnih parametara hladnog prešanja sjemenki maka na iskorištenje i kvalitetu ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:059345

Žuljević, R. (2015). 'Utjecaj procesnih parametara hladnog prešanja sjemenki maka na iskorištenje i kvalitetu ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:059345

Žuljević R. Utjecaj procesnih parametara hladnog prešanja sjemenki maka na iskorištenje i kvalitetu ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 November 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:059345

R. Žuljević, "Utjecaj procesnih parametara hladnog prešanja sjemenki maka na iskorištenje i kvalitetu ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:059345

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Metadata
TitleUtjecaj procesnih parametara hladnog prešanja sjemenki maka na iskorištenje i kvalitetu ulja
Title (english)The influence of process parameters cold pressed poppy seed on the yield and quality oil
AuthorRomana Žuljević
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2015-07-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:059345
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-28 12:49:51