master's thesis
Influence of process parameters on the yield and quality of cold-pressed sunflower oil

Valentina Besten (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj procesnih parametara prešanja na iskorištenje i kvalitetu hladno prešanog suncokretovog ulja
AuthorValentina Besten
Mentor(s)Tihomir Moslavac (thesis advisor)
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.
Keywordsoil sunflower oil screw presses process parameters yield quality
Parallel title (English)Influence of process parameters on the yield and quality of cold-pressed sunflower oil
Committee MembersAndrija Pozderović
Tihomir Moslavac
Vedran Slačanac
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2013-12-10
Parallel 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.
Parallel keywords (Croatian)ulje suncokretovo ulje kontinuirana pužna preša procesni parametri iskorištenje kvaliteta
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:457563
CommitterSanda Hasenay