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undergraduate thesis
Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog ulja koštice šljive
2024. urn:nbn:hr:109:191177
Veselovac, Dora
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Veselovac, D. (2024). Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog ulja koštice šljive (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:191177

Veselovac, Dora. "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog ulja koštice šljive." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:191177

Veselovac, Dora. "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog ulja koštice šljive." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:191177

Veselovac, D. (2024). 'Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog ulja koštice šljive', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:191177

Veselovac D. Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog ulja koštice šljive [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 February 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:191177

D. Veselovac, "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog ulja koštice šljive", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:191177

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Metadata
TitleUtjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog ulja koštice šljive
Title (english)The influence of conditioning and sunflower shell on production of edible plum kernel oil
AuthorDora Veselovac
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 country2024-03-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Koštica šljive kao nusproizvod prehrambene industrije, zbog svojih je svojstava izrazito povoljna za preradu u svrhu dobivanja jestivog biljnog ulja. U eksperimentalnom radu, sjemenka koštice šljive sorte Stanley, predstavljala je osnovnu sirovinu za dobivanje hladno prešanog ulja. Proizvodnja hladno prešanog ulja provedena je na laboratorijskoj pužnoj preši proizvođača Gorenje, snage elektromotora 650 W. U ovom istraživanju, ispitivana su dva procesna parametra prešanja, a to su utjecaj kondicioniranja i utjecaj dodatka ljuske suncokreta na proizvodnju ulja. Veća proizvodnja sirovog ulja i hladno prešanog ulja dobivena je kod kondicioniranja pri 40 °C i dodatka 6 % ljuske suncokreta. Određeni su volumeni sirovog i finalnog ulja te udio ulja i vode u sjemenkama šljive i u pogači. Osim toga, određeni su i osnovni parametri kvalitete hladno prešanog ulja kao što su peroksidni broj, udio vlage, udio slobodnih masnih kiselina i udio netopljivih nečistoća. Usporedbom dobivenih rezultata sa Pravilnikom o jestivim uljima i mastima (NN 11/19), utvrđeno je da proizvedeno ulje odgovara zahtjevima iz navedenog Pravilnika te je dobiveno hladno prešano ulje sjemenke koštice šljive dobre kvalitete.
Abstract (english)
As a byproduct of the food industry, plum kernel is eminently suitable for processing to get edible vegetable oil due to its properties. In experimental work, the seed of Stanely plum kernel represented the organic matter which is used for getting cold pressed oil. A laboratory screw press manufactured by Gorenje, with a 650 W electric motor, was used for oil production. Two process parameters were examined in this research. The first parameter was the influence of conditioning and the second one was the influence of sunflower shell additives on oil production. Higher production of crude oil and cold-pressed oil was obtained with conditioning at 40°C and the addition of 6% sunflower shell. The volumes of crude and final oil were established. The content of oil and water in plum seeds and cake were also established. In addition, basic parameters of the quality of cold pressed oil such as: peroxide numbers, moisture content, free fatty acids content, and the content of insoluble impurities were determined. In comparison with the Directive of edible oils and fats (NN 11/19), the results showed that the produced oil meets the standards of the mentioned Directive. The cold pressed plum kernel seed oil was high quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:191177
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 on2024-03-26 15:19:00