undergraduate thesis
The production of cold-pressed chia oil (Salvia hispanica L.)

Marija Kovačić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleProizvodnja hladno prešanog ulja chie (Salvia hispanica L.)
AuthorMarija Kovačić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Chia sjemenke (lat. Salvia hispanica) su plod biljke iz porodice Labiatea. Sjemenke sadrže 25- 30 % ulja i omega 3- linolenske kiseline. Proizvodnjom hladno prešanog ulja, prešanjem na kontinuiranoj pužnoj preši dobivena su tri proizvoda: sirovo ulje, uljni talog i pogača. Nakon prešanja uslijedilo je prirodno taloženje sirovog ulja i vakuum filtracija. Određeni su parametri kvalitete ulja: udio slobodnih masnih kiselina, peroksidni broj, netopljive nečistoće i udio vlage u ulju. Proizvedeno hladno prešano ulje chie je odlične kvalitete, a dobivene vrijednosti Pbr, SMK, voda i netopljive nečistoće su u skladu s Pravilnikom o jestivim uljima i mastima (NN 41/12).
Keywordsoil chia oil
Parallel title (English)The production of cold-pressed chia oil (Salvia hispanica L.)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-01-18
Parallel abstract (English)
Chia (Salvia hispanica L.) is a plant of Labiatae family. Seeds contain 25 – 30 % oil and have omega – 3 linolenic fatty acid. The cold pressed chia oil was produced by pressing of chia seeds on a continued screw press, where three products are obtained: crude oil, oil sludge and cake. After the pressing, natural deposition of the produced crude oil and vacuum filtration was carried out. The oil quality parameters was also examined: peroxide number, free fat acids content, insoluble impurities, oil moisture. The cold pressed chia oil is excellent quality and the resulting values: peroxide number, free fat acids, water and insoluble impurities are in accordance with the rules.
Parallel keywords (Croatian)ulje ulje chie
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:499617
CommitterIvana Šuvak