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master's thesis
Proizvodnja hladno prešanog bademovog ulja i stabilizacija s antioksidansima
2023. urn:nbn:hr:109:803368
Pek, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Pek, V. (2023). Proizvodnja hladno prešanog bademovog ulja i stabilizacija s antioksidansima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:803368

Pek, Valentina. "Proizvodnja hladno prešanog bademovog ulja i stabilizacija s antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:803368

Pek, Valentina. "Proizvodnja hladno prešanog bademovog ulja i stabilizacija s antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:803368

Pek, V. (2023). 'Proizvodnja hladno prešanog bademovog ulja i stabilizacija s antioksidansima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:803368

Pek V. Proizvodnja hladno prešanog bademovog ulja i stabilizacija s antioksidansima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:803368

V. Pek, "Proizvodnja hladno prešanog bademovog ulja i stabilizacija s antioksidansima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:803368

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Metadata
TitleProizvodnja hladno prešanog bademovog ulja i stabilizacija s antioksidansima
Title (english)Production of Cold Pressed Almond Oil and Its Stabilization with Antioxidants
AuthorValentina Pek
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 country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu se ispitivao utjecaj procesnih parametara prešanja (pužna preša) jezgre badema na iskorištenje ulja. Promatralo se kako procesni parametri poput temperature glave preše, veličine otvora glave preše, frekvencija elektromotora utječu na iskorištenje i kvalitetu proizvedenog hladno prešanog bademovog ulja. Utvrđeno je da promjena pojedinih parametara ima utjecaj na proizvodnju hladno prešanog bademovog ulja. Standardnim metodama određeni su osnovni parametri kvalitete ulja. Također je ispitivan utjecaj dodatka prirodnih antioksidanasa na oksidacijsku stabilnost proizvedenog bademovog ulja. Testom ubrzane oksidacije (Oven test) ispitivana je efikasnost stabilizacije bademovog ulja s dodanim antioksidansima. Između ostalog, postupkom ekstrakcije biljnih tvari pripremljeni su ekstrakti (tinkture) i macerati (bademovo ulje s različitim biljkama). Rezultati istraživanja su pokazali da korištenje niže frekvencija elektromotora, niže temperature glave preše i manji promjer nastavka za izlazak pogače rezultira većom količinom proizvedenog bademovog ulja. Od ispitivanih prirodnih antioksidanasa ekstrakt ružmarina najbolje štiti bademovo ulje od oksidacijskog kvarenja.
Abstract (english)
This study investigated the impact of pressing process parameters (screw press) on the yield of almond kernel oil. It examined how process parameters such as the temperature of the press head, the size of the press head openings, and the frequency of the electric motor affected the yield and quality of the produced cold-pressed almond oil. It was determined that changes in certain parameters had an influence on the production of cold-pressed almond oil. Basic oil quality parameters were determined using standard methods. Additionally, the study examined the influence of adding natural antioxidants on the oxidative stability of the produced almond oil. The efficiency of stabilizing almond oil with added antioxidants was tested using an accelerated oxidation test (Oven test). Furthermore, plant material extraction was carried out to prepare extracts (tinctures) and macerates (almond oil with various plants). The research results demonstrated that using lower electric motor frequencies, lower press head temperatures, and a smaller cake outlet diameter resulted in a higher production quantity of almond oil. Among the tested natural antioxidants, rosemary extract provided the best protection against oxidative deterioration of almond oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:803368
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-10-17 15:51:21