prikaz prve stranice dokumenta Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju ulja koštice marelice primjenom pužne preše
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undergraduate thesis
Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju ulja koštice marelice primjenom pužne preše
2019. urn:nbn:hr:109:355343
Trbljanić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Trbljanić, M. (2019). Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju ulja koštice marelice primjenom pužne preše (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:355343

Trbljanić, Martina. "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju ulja koštice marelice primjenom pužne preše." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:355343

Trbljanić, Martina. "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju ulja koštice marelice primjenom pužne preše." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:355343

Trbljanić, M. (2019). 'Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju ulja koštice marelice primjenom pužne preše', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:355343

Trbljanić M. Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju ulja koštice marelice primjenom pužne preše [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 February 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:355343

M. Trbljanić, "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju ulja koštice marelice primjenom pužne preše", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:355343

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Metadata
TitleUtjecaj kondicioniranja i ljuske suncokreta na proizvodnju ulja koštice marelice primjenom pužne preše
Title (english)The influence of conditioning and sunflower shell on production of apricot kernel oil using screw presses
AuthorMartina Trbljanić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2019-07-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ulje koštice marelice dobiveno je postupkom prešanja na kontinuiranoj pužnoj preši OP-650 W. Prije postupka prešanja bilo je potrebno pripremiti sirovinu postupkom ljuštenja i odvajanja nečistoća. Ispitivan je utjecaj kondicioniranja sjemenke koštice marelice na iskorištenje ulja (25 °C, 30 °C, 40 °C) kao i dodatak suncokretove ljuske (3 %, 6 %, 9 %). Hladnim prešanjem sjemenke koštice marelice dobiveno je sirovo ulje, uljni talog i pogača. Nakon prešanja, prirodnim taloženjem sirovog ulja u trajanju od 10 dana te vakuum filtracije, provedena je analiza ulja. Određeni su volumeni sirovog te finalnog ulja, udjeli ulja u pogači te parametri kvalitete ulja koji se odnose na peroksidni broj, slobodne masne kiseline, udjel vlage i netopljive nečistoće. Rezultati dobiveni eksperimentalnim radom pokazuju da temperatura kondicioniranja te dodatak suncokretove ljuske koštici marelice utječu na iskorištenje ulja.
Abstract (english)
Oil of apricot kernel was obtained by pressing on continuous worm press OP-650W. Before pressing it was necessary to prepare raw material with the process of peeling and separating dirt. The conditioning effect of apricot kernel was tested on yiled of oil (25°C, 30°C, 40°C) also with adding sunflower shells (3%, 6%, 9%). With cold pressing of apricot kernel get results in three products: raw oil, oil sludge and scone. After pressing, with natural sedimentation of raw oil in duration of 10 days and vacuum filtration, analisys of oil was done. It was determined volumes of raw and final oil, parts of oil in scone and the oil quality parameters related to the peroxide number, free fatty acids, the moisture content and insoluble impurity. The results obtained by experimental work shows that temperature of conditioning and addition of sunflower shells to apricot kernel are giving impact on yiled of oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:355343
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-07-23 09:07:17