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master's thesis
Utjecaj procesnih parametara prešanja na iskorištenje i kvalitetu hladno prešanog suncokretovog ulja
2013. urn:nbn:hr:109:457563
Besten, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Besten, V. (2013). Utjecaj procesnih parametara prešanja na iskorištenje i kvalitetu hladno prešanog suncokretovog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:457563

Besten, Valentina. "Utjecaj procesnih parametara prešanja na iskorištenje i kvalitetu hladno prešanog suncokretovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:457563

Besten, Valentina. "Utjecaj procesnih parametara prešanja na iskorištenje i kvalitetu hladno prešanog suncokretovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:457563

Besten, V. (2013). 'Utjecaj procesnih parametara prešanja na iskorištenje i kvalitetu hladno prešanog suncokretovog 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:109:457563

Besten V. Utjecaj procesnih parametara prešanja na iskorištenje i kvalitetu hladno prešanog suncokretovog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:457563

V. Besten, "Utjecaj procesnih parametara prešanja na iskorištenje i kvalitetu hladno prešanog suncokretovog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:457563

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Metadata
TitleUtjecaj procesnih parametara prešanja na iskorištenje i kvalitetu hladno prešanog suncokretovog ulja
Title (english)Influence of process parameters on the yield and quality of cold-pressed sunflower oil
AuthorValentina Besten
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2013-12-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj procesnih parametara prešanja suncokreta na efikasnost proizvodnje hladno prešanog suncokretovog ulja te njegovu kvalitetu. Prešanje suncokretovih sjemenki provedeno je na labaratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja. Prešanjem suncokreta dobivena su tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom prešanja mijenjali su se procesni parametri: temperature glave preše, brzina pužnice, te nastavak za izlaz pogače. Nakon prešanja provedeno je prirodno taloženje dobivenog sirovog ulja te centrifugiranje. Primjenom standardnih metoda određeni su parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio netopljivih nečistoća i udio vlage i hlapljivih tvari. Kako bi se odredila efikasnost proizvodnje ulja provedeno je ispitivanje udjela ulja u pogači metodom po Soxhlet-u. Primjenom veće temperature glave preše tijekom prešanja veće je iskorištenje ulja. Upotrebom nastavka manjeg promjera za izlazak pogače dolazi do porasta tlaka u preši, a time i do većeg iskorištenja sirovog ulja. Brzina pužnice tijekom prešanja utječe na iskorištenje ulja.
Abstract (english)
In this study we have monitored the influence of process parameters on the efficiency of the pressing sunflower production of cold-pressed sunflower oil and its quality. Pressing sunflower seeds carried on labaratory screw press for producing cold pressed vegetable oils. Pressed sunflower produced three products: unpurified crude oil, oil sludge and cake of. While pressing we changed the process parameters: temperature head presses, frequency, and output cake thickness. After pressing conducted natural sedimentation and centrifugation on unpurified crude oil. Using standard methods we determined the parameters of quality: peroxide value, free fatty acids, the proportion of insoluble impurities and moisture and volatile matter. To determine the efficiency of production we conducted behind oil expeller method of Soxhlet. . Applying higher temperatures head presses for molding a greater yield of oil . Using the extension of a smaller diameter for the cake comes out to increase the pressure in the press , and thus a higher yield of the crude oil. Frequency during compression affects the yield of oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:457563
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 08:48:31