master's thesis
Optimization of walnut oil production

Andreja Bošnjak (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 dobivanja orahovog ulja
AuthorAndreja Bošnjak
Mentor(s)Stela Jokić (thesis advisor)
Tihomir Moslavac (thesis advisor)
Abstract
Orah je danas širom svijeta poznat kao funkcionalna hrana. Prilikom proizvodnje ulja važno je postići optimalne uvjete procesa kako bi se postigao što veći prinos. U ovom radu orahovo ulje je dobiveno postupkom prešanja i ekstrakcijom supekritičnim CO2. Analizirani su sljedeći parametri: temperatura zagrijavanja glave preše (70, 85 i 100 °C), frekvencija elektromotora (20, 30, 40 Hz) te veličina otvora glave pužne preše za izlaz pogače (8, 10, 12 mm) te su prilikom provedbe eksperimenta dobiveni optimalni parametri za provedbu ekstrakcije ulja. U dobivenom ulju određeni su sljedeći parametri kvalitete: peroksidni broj, slobodne masne kiseline, netopljive nečistoće, udio vlage u ulju, jodni broj, saponifikacijski broj, p-anisidinski i totox broj. Zaostalo ulje iz pogače, nakon hladnog prešanja pri optimalnim uvjetima, ekstrahiralno je pomoću superkritičnog CO2 s ciljem potpunog iskorištenja ulja. Sadržaj tokoferola u ulju dobivenom prešanjem i ulju dobivenom ekstrakcijom supekritičnim CO2 je određen i uspoređen.
Keywordsoil walnut oil screw pressing supercritical CO2 extraction tocopherols optimization
Parallel title (English)Optimization of walnut oil production
Committee MembersDarko Velić
Mate Bilić
Stela Jokić
Tihomir Moslavac
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 programmeProcess Engineering
Academic title abbreviationmag. ing. proc.
Genremaster's thesis
Language Croatian
Defense date2015-07-14
Parallel abstract (English)
Walnut is recognized worldwide as a functional health food. In the walnut oil production it is very important to find an appropriate method to recover the oil from seeds. Walnut oil in this study was obtained by pressing the seeds followed by extraction with supercritical CO2. The effects of pressing temperature (70, 85, 100 °C), frequency (20, 30, 40 Hz) and nozzle size (8, 10, 12 mm) in pressing experiments on oil recovery and oil temperature were monitored. The optimal calculated pressing condition within the experimental range of the variables studied was determined. In obtained walnut oil the following parameters were analyzed: peroxide value, free fatty acids, insoluble impurities, moisture content, iodine value, saponification value, p-anisidine value and Totox value. The residual oil from pressed cake obtained at optimal conditions was extracted with CO2 with the aim of complete oil recovery. Content of tocopherols in walnut oil obtained by screw pressing and oil extracted by supercritical CO2 were compared.
Parallel keywords (Croatian)ulje orahovo ulje hladno prešanje ekstrakcija supekritičnim CO2 tokoferoli optimizacija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:831757
CommitterIvana Šuvak