Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja

Ripić, Andreja

prikaz prve stranice dokumenta Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja

master's thesis

Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja

2023. urn:nbn:hr:109:800938

Ripić, Andreja

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

Cite this document

APA 6th Edition

Ripić, A. (2023). Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana 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:109:800938

MLA 8th Edition

Ripić, Andreja. "Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:800938

Chicago 17th Edition

Harvard

Ripić, A. (2023). 'Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:800938

Vancouver

Ripić A. Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:800938

IEEE

A. Ripić, "Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:800938

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:800938

Please login to the repository to save this object to your list.

Metadata

Title	Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja
Title (english)	The Influence of the Electric Motor Frequency, the Temperature of the Press Head and the Attachment for the Cake Outlet During the Pressing of Flax Seeds on the Oil Yield
Author	Andreja Ripić
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	Krunoslav Aladić (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	2023-09-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Lan, Linum usitatissimum L. je uzgajan još prije 3000 godina, to je najstarija i nekad glavna tekstilna biljka na području umjerene i hladnije klime. Sjemenke lana su bogate uljem i proteinima te imaju visok udio nezasićenih masnih kiselina. Sirovo laneno ulje ima tamno žutu boju, i jak specifičan miris i okus. U ovom radu hladno prešano laneno ulje proizvedeno je na kontinuiranoj pužnoj preši te je ispitivan utjecaj procesnih parametara prešanja sjemenke lana na iskorištenje hladno prešanog ulja. Tijekom prešanja ispitivani parametri su: veličina nastavka za izlaz pogače, temperatura glave preše i frekvencija elektromotora. Na proizvedenom hladnom prešanom lanenom ulju određeni su osnovni parametri kvalitete: peroksidni broj, slobodne masne kiseline, udio vode, udio netopljivih nečistoća te je utvrđena sukladnost prema Pravilniku o jestivim uljima i mastima (NN 11/19). Rezultati pokazuju da ispitivani parametri kvalitete prešanja su u skladu s vrijednostima prema Pravilniku, osim netopljivih nečistoća koje su nešto povećane te je potrebno produžiti vrijeme taloženja krutih čestica iz sirovog ulja.
Abstract (english)	Flax, Linum usitatissimum L. was cultivated 3000 years ago, it is the oldest and once the main textile plant in the area of moderate and colder climate. Flax seeds are rich in oil and protein and have a high proportion of unsaturated fatty acids. Raw linseed oil has a dark yellow color, and a strong specific smell and taste. In this work, cold-pressed linseed oil was produced on a continuous screw press, and the influence of process parameters of linseed pressing on the utilization of cold-pressed oil was investigated. During pressing, the tested parameters are: the size of the attachment for the cake output, the temperature of the heater of the press head and the frequency of the electric motor. The basic parameters of oil quality were determined on the produced cold-pressed linseed oil: peroxide number, free fatty acids, water content, and insoluble impurities. Compliance with the Ordinance on Edible Oils and Fats (OG 11/19) was established. The results show that the investigated pressing parameters affect the utilization of linseed oil. The results show that the examined pressing quality parameters are in accordance with the values according to the Ordinance, except for the insoluble impurities which have increased somewhat and it is necessary to extend the settling time of solid particles from the crude oil.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:800938
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
Terms of use
Created on	2023-10-02 09:01:15