prikaz prve stranice dokumenta Utjecaj parametara hladnog prešanja sjemenke crnog kima na proizvodnju ulja
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master's thesis
Utjecaj parametara hladnog prešanja sjemenke crnog kima na proizvodnju ulja
2020. urn:nbn:hr:109:344493
Čop, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Čop, M. (2020). Utjecaj parametara hladnog prešanja sjemenke crnog kima na proizvodnju ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:344493

Čop, Marija. "Utjecaj parametara hladnog prešanja sjemenke crnog kima na proizvodnju ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:344493

Čop, Marija. "Utjecaj parametara hladnog prešanja sjemenke crnog kima na proizvodnju ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:344493

Čop, M. (2020). 'Utjecaj parametara hladnog prešanja sjemenke crnog kima na proizvodnju ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:344493

Čop M. Utjecaj parametara hladnog prešanja sjemenke crnog kima na proizvodnju ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:344493

M. Čop, "Utjecaj parametara hladnog prešanja sjemenke crnog kima na proizvodnju ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:344493

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Metadata
TitleUtjecaj parametara hladnog prešanja sjemenke crnog kima na proizvodnju ulja
Title (english)The Influence of Cold Pressing Parameters of Black Cumin Seeds on Oil Production
AuthorMarija Čop
MentorTihomir Moslavac (mentor)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberAnte Lončarić (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 country2020-10-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu istraživan je utjecaj procesnih parametara hladnog prešanja sjemenki crnog kima na proizvodnju ulja te njegovu kvalitetu. Prešanje sjemenki crnog kima provedeno je na laboratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja te su tako dobivena tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom prešanja mijenjani su 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: peroksidni broj, slobodne masne kiseline, udio netopljivih nečistoća te udio vlage i hlapljivih tvari. Kako bi se odredila efikasnost proizvodnje hladno prešanog ulja crnog kima provedeno je ispitivanje udjela ulja u pogači metodom po Soxhlet-u. Rezultati pokazuju da je primjenom nastavka za izlaz pogače veličine 6 mm, temperature 110 °C te frekvencije elektromotora 20 Hz dobivena najveća količina sirovog i finalnog hladno prešanog ulja crnog kima.
Abstract (english)
In this study we have monitored the influence of process parameters on the efficiency of the pressing black cumin seed production of cold pressed oil and its quality. Black cumin seeds pressing was carried out on laboratory screw press for production of cold pressed vegetable oils. Three products were obtained by pressing black cumin seeds: unpurified crude oil, oil sludge and cake. During the pressing process, the process parameters changed: temperature pf the press heating head at the outlet of cake, the frequency of the electric motors and the extension that regulates the size of the opening press head. After the process of pressing, natural sedimentation and vacuum filtration were conducted on unpurified crude oil. By using standard methods, we determined the parameters of oil quality: peroxide value, free fatty acid, the proportion of moisture and volatile matter and insoluble impurities. The amount of oil in the seeds and residual oil in the cake was determined by the Soxhlet method to determine the production efficiency of cold-pressed black cumin oil. The results show that the highest amount of crude and final cold-pressed black cumin oil was obtained by applying a 6 mm extension that regulates the size of the opening press head with a temperature of 110 ° C and a frequency of 20 Hz.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:344493
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 on2020-11-13 10:36:51