Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje bučinog ulja

Jureta, Dajana

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master's thesis

Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje bučinog ulja

2021. urn:nbn:hr:109:220712

Jureta, Dajana

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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APA 6th Edition

Jureta, D. (2021). Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje bučinog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:220712

MLA 8th Edition

Jureta, Dajana. "Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje bučinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:220712

Chicago 17th Edition

Harvard

Jureta, D. (2021). 'Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje bučinog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:220712

Vancouver

Jureta D. Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje bučinog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:220712

IEEE

D. Jureta, "Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje bučinog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:220712

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:220712

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Title	Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje bučinog ulja
Title (english)	Influence of Screw Press Type and Pressing Process Parameters on the Utilisation of Pumpkin Seed Oil
Author	Dajana Jureta
Mentor	Tihomir Moslavac (mentor)
Mentor	Daniela Paulik (pomoć pri izradi, neposredni voditelj)
Committee member	Antun Jozinović (predsjednik povjerenstva)
Committee member	Tihomir Moslavac (član povjerenstva)
Committee member	Ante Lončarić (član povjerenstva)
Committee member	Stela Jokić (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Food Engineering) Osijek
Defense date and country	2021-09-30, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Buča (Cucurbita pepo L.) je jednogodišnja biljka koja potječe iz Amerike, a sastoji se od mesnatog dijela ploda i koštice. Koštica može biti s ljuskom i bez ljuske. U ovom radu istraživan je utjecaj vrste pužnice i procesnih parametara na iskorištenje bučinog ulja. Proizvedeno je hladno prešano bučino ulje na kontinuiranoj laboratorijskoj pužnoj preši. Procesni parametri koji su se mijenjali prilikom prešanja su: frekvencija elektromotora, temperatura grijača glave preše i nastavak za izlaz pogače. Korištena su tri tipa pužnice s različitom dubinom navoja. Ispitani su osnovni parametri kvalitete ulja: slobodne masne kiseline, peroksidni broja, udio vode i udio netopljivih nečistoća. Analitički je određen udio ulja u bučinim košticama i pogači kako bi se odredila efikasnost proizvodnje ulja. Prešanjem bučine koštice kod veće temperature glave preše, manje frekvencije elektromotora i manjeg nastavka za izlaz pogače proizvedena je veća količina ulja. Primjenom pužnice dubine navoja 5 mm dobivena je veća količina ulja u odnosu na 8 mm i 10 mm.
Abstract (english)	Pumpkin (Cucurbita pepo L.) is an annual plant that originate from America and it is made of pulpy part of fruit and pits. A pit can be with a husk or without one. The aim of this research was to analyze the influence of screw press type and process parameters on the utilisation of pumpkin seed oil. It was produced cold pressed pumpkin seed oil on continuous laboratory screw press. The process parameters, which were changed during the pressing process, are: the frequency of electric motor, temperature of the press heating head and nozzle size. There were used three screw press types with different thread depth. There were questioned the basic quality oil parameters such as free faty acid, peroxide value, water content and proportion of insoluble impurities. Oil extraction by Soxhlet method determined the proportion of oil in pumpkin seeds and cake so that it could be defined oil production efficiency. Analytically it was determined content of oil in pumpkin pits and nozzle so it could be determined oil production efficiency. With pressing pumpkin pit at higher press head temperatures, less frequency of electric motor and smaller nozzle size it was produced a larger amount of oil. Using screw press with thread depth of 5 millimeters it was gained a larger amount of oil in comparsion with 8 millimeters and 10 millimeters.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:220712
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
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Created on	2021-10-08 14:16:42