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master's thesis
Proizvodnja i stabilizacija hladno prešanog ulja podlanka (Camelina sativa L.)
2021. urn:nbn:hr:109:367906
Mijić, Ines
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Mijić, I. (2021). Proizvodnja i stabilizacija hladno prešanog ulja podlanka (Camelina sativa L.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:367906

Mijić, Ines. "Proizvodnja i stabilizacija hladno prešanog ulja podlanka (Camelina sativa L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:367906

Mijić, Ines. "Proizvodnja i stabilizacija hladno prešanog ulja podlanka (Camelina sativa L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:367906

Mijić, I. (2021). 'Proizvodnja i stabilizacija hladno prešanog ulja podlanka (Camelina sativa L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:367906

Mijić I. Proizvodnja i stabilizacija hladno prešanog ulja podlanka (Camelina sativa L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 December 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:367906

I. Mijić, "Proizvodnja i stabilizacija hladno prešanog ulja podlanka (Camelina sativa L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:367906

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Metadata
TitleProizvodnja i stabilizacija hladno prešanog ulja podlanka (Camelina sativa L.)
Title (english)Production and Stabilization of Cold Pressed Camelina Oil (Camelina sativa L.)
AuthorInes Mijić
MentorTihomir Moslavac (mentor)
MentorDaniela Paulik (pomoć pri izradi, neposredni voditelj)
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 country2021-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada bio je ispitati utjecaj procesnih parametara prešanja (veličina otvora glave preše, temperatura grijača preše, frekvencija elektromotora) na iskorištenje i kvalitetu ulja podlanka. Hladno prešano ulje Camelina sative proizvedeno je na pužnoj preši. Promjena pojedinih procesnih parametara prešanja utjecala je na prinos i kvalitetu hladno prešanog ulja. Također, ispitan je utjecaj dodatka prirodnih i umjetnih antioksidanasa te sinergista na održivost ulja podlanka. Antioksidacijsko djelovanje pojedinog antioksidansa pratilo se provedbom Schaal Oven testa tijekom pet dana, uz svakodnevno određivanje vrijednosti peroksidnog broja. Antioksidansi su spojevi koji sprječavaju ili usporavaju oksidacijske promjene unutar ulja. Sprječavaju narušavanje oksidacijske stabilnosti ulja vezanjem slobodnih radikala u stabilnije i manje reaktivne spojeve. Osnovni parametri kvalitete ulja određeni su standardnim metodama. Rezultati istraživanja pokazuju da niža frekvencija elektromotora (20 Hz), viša temperatura glave preše (100 °C) te manji promjer nastavaka za izlazak pogače (6 mm) rezultiraju većim iskorištenjem ulja. Najbolje antioksidacijsko djelovanje pokazao je ekstrakt ružmarina OxyLess CS uz dodatak sinergista askorbinske kiseline.
Abstract (english)
The first objective of this study was to test how different pressing parameters affect the quality and recovery of cold pressed Camelina sativa oil. Cold pressed Camelina sativa oil was produced on a screw press. Process parameters that were changed are press heater temperature, electromotor frequency and nozzle sizes of the press. Second objective of this paper was to examine how does the addition of natural and arificial antioxidants and synergists impact oxidative stability of Camelina sativa oil. The antioxidant activity of individual antioxidants was determined by using the Schaal Oven test at 63 °C for five days, with daily determination od the peroxide value. Antioxidants are compounds that either prevent or slow down oxidative changes within oils by binding free radicals into stable and less reactive compounds. Basic oil quality parameters were determined by using standard methods. The test results show that the lower frequency of the electric motor (20 Hz), higher temperature of the press head (100 °C) and the smaller diameter of the oil cake outlet (6 mm) resulted in better oil recovery. OxyLess CS rosemary extract with the addition of synergist ascorbic acid showed the best antioxidant effect.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:367906
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
Created on2021-09-02 11:50:26