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undergraduate thesis
Tehnologija proizvodnje bademovog ulja
2021. urn:nbn:hr:109:415568
Štimac, Alen
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Štimac, A. (2021). Tehnologija proizvodnje bademovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:415568

Štimac, Alen. "Tehnologija proizvodnje bademovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:415568

Štimac, Alen. "Tehnologija proizvodnje bademovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:415568

Štimac, A. (2021). 'Tehnologija proizvodnje bademovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:415568

Štimac A. Tehnologija proizvodnje bademovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:415568

A. Štimac, "Tehnologija proizvodnje bademovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:415568

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Metadata
TitleTehnologija proizvodnje bademovog ulja
Title (english)The Technology of Almond Oil Production
AuthorAlen Štimac
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2021-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Hladno prešano bademovo ulje spada u skupinu nerafiniranih ulja. Proces proizvodnje hladno prešanih ulja podrazumijeva nekoliko faza: ljuštenje, čišćenje, sušenje i mljevenje. Sušenjem se iz sirovine odstranjuje voda što omogućuje duže vrijeme čuvanja bez štetnih posljedica na kvalitetu ulja unutar jezgre badema te bolju preradu. Tako prethodno obrađena sirovina se zatim melje da bi se povećala površina koja uvjetuje uspješnost izdvajanja ulja iz sirovine tijekom prešanja. Prešanjem jezgre badema u pužnoj preši dobiva se sirovo ulje koje ide na bistrenje kako bi se izdvojile sve krute čestice i nečistoće koje zaostaju u ulju nakon prešanja.
Abstract (english)
Cold pressed almond oil belongs to the group of unrefined oils. Production process consists of several phases: peeling, cleaning, drying and grinding. Drying is the process that removes water from raw materials, which enables storage for a longer amount of time, also it doesn't leave any harmful effects on overall quality of the oil. Previously processed raw material goes through the process of grinding. Therefore, the larger surface is created in order to increase the oil extraction during oil production. Oil that is obtained from pressing almond kernels in a crew press, must go through clarification process to achieve oil separation from the solid and dirt particles that lag behind after the pressing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:415568
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 on2021-09-15 14:20:51