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master's thesis
Utjecaj hladnog prešanja sjemenki šafranike pužnom prešom na iskorištenje ulja
2019. urn:nbn:hr:109:184698
Subotić, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Subotić, M. (2019). Utjecaj hladnog prešanja sjemenki šafranike pužnom prešom na iskorištenje ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:184698

Subotić, Marina. "Utjecaj hladnog prešanja sjemenki šafranike pužnom prešom na iskorištenje ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:184698

Subotić, Marina. "Utjecaj hladnog prešanja sjemenki šafranike pužnom prešom na iskorištenje ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:184698

Subotić, M. (2019). 'Utjecaj hladnog prešanja sjemenki šafranike pužnom prešom na iskorištenje ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:184698

Subotić M. Utjecaj hladnog prešanja sjemenki šafranike pužnom prešom na iskorištenje ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 September 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:184698

M. Subotić, "Utjecaj hladnog prešanja sjemenki šafranike pužnom prešom na iskorištenje ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:184698

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TitleUtjecaj hladnog prešanja sjemenki šafranike pužnom prešom na iskorištenje ulja
Title (english)The Influence of Cold Pressing of Safflower Seeds with a Screw Press on the Oil Yield
AuthorMarina Subotić
MentorTihomir Moslavac (mentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ulje šafranike je zlatno-žute boje i izrazito je podložno oksidacijskim promjenama koje znatno utječu na nutritivna, kemijska i senzorska svojstva. U ovom radu cilj istraživanja je bio ispitati utjecaj procesnih parametara prešanja na iskorištenje ulja šafranike. Parametri koji su bili ispitivani u ovom radu su: utjecaj temperature zagrijavanja glave preše, frekvencija elektromotora i veličine otvora za izlaz pogače. Rezultati istraživanja pokazali su da je najbolje iskorištenje ulja postignuto primjenom otvora preše 7 mm, frekvencije elektromotora 25 Hz i temperature glave preše 100 °C. Također, hladno prešanom ulju je ispitivana i oksidacijska stabilnost dodatkom antioksidansa primjenom testa održivosti na 98 °C. Tijekom ispitivanja korišteni su sljedeći antioksidansi: ekstrakt ružmarina, ekstrakt kadulje, α-tokoferol te sintetski antioksidans oktil galat. Najbolje antioksidacijsko djelovanje kod stabilizacije ulja šafranike imao je ekstrakt ružmarina.
Abstract (english)
Safflower Oil is golden-yellow in colour and significantly prone to oxidation changes which affects its nutritive, chemical and sensory components. The goal of this research was to examine the influence of different variables in the processing of Safflower oil. Parameters which were tested in this research were: influence of temperature of warming up the head of presses, frequency of electro-motor and the size of outlet for the finished product. Results of this research have shown that the best yield for the oil is achieved using opening of 7mm for the end product, frequency of electro-motor 25Hz and the temperature of the head at 100 degrees Celsius. Additionally, cold pressed oil has been tested; oxidation stability with added antioxidants during testing of durability is at 98 degrees Celsius. During examination in research the following antioxidants have been used: extract of rosemary, extract of sage, α-tocopherol and synthetic antioxidant, octyl gallate. The best antioxidant for the stabilization of safflower oil is extract of rosemary.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:184698
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 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Public notePomoć pri izradi: Daniela Paulik, tehnički suradnik
Created on2019-11-13 15:35:31