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undergraduate thesis
Proizvodnja hladno prešanog ulja chie (Salvia hispanica L.)
2016. urn:nbn:hr:109:499617
Kovačić, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Kovačić, M. (2016). Proizvodnja hladno prešanog ulja chie (Salvia hispanica L.) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:499617

Kovačić, Marija. "Proizvodnja hladno prešanog ulja chie (Salvia hispanica L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:499617

Kovačić, Marija. "Proizvodnja hladno prešanog ulja chie (Salvia hispanica L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:499617

Kovačić, M. (2016). 'Proizvodnja hladno prešanog ulja chie (Salvia hispanica L.)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:499617

Kovačić M. Proizvodnja hladno prešanog ulja chie (Salvia hispanica L.) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 April 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:499617

M. Kovačić, "Proizvodnja hladno prešanog ulja chie (Salvia hispanica L.)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:499617

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Metadata
TitleProizvodnja hladno prešanog ulja chie (Salvia hispanica L.)
Title (english)The production of cold-pressed chia oil (Salvia hispanica L.)
AuthorMarija Kovačić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2016-01-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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... More 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). Less
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... More 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. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:499617
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-01-22 13:34:01
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