master's thesis
The influence of pressing and storage parametars on the yield and oxidation stability of cold pressed Camelina sativa oil

Sabina Karzalko (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj parametara prešanja i skladištenja na iskorištenje i oksidacijsku stabilnost hladno prešanog ulja podlanka (Camelina sativa L.)
AuthorSabina Karzalko
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
U ovom radu ispitivan je utjecaj parametara prešanja i skladištenja na iskorištenje i oksidacijsku stabilnost hladno prešanog ulja podlanka. Proizveli smo hladno prešano ulje Cameline sative L., koristeći pužnu prešu i ispitivali smo utjecaj procesnih parametara prešanja (temperatura glave preše, veličina otvora glave preše za izlaz pogače i brzina pužnice-frekvencija elektromotora) na iskorištenje ulja. Na proizvedenom ulju ispitivali smo utjecaj dodatka prirodnih antioksidanasa na oksidacijsku stabilnost ulja. Prirodni antioksidansi koji su korišteni u svrhu ispitivanja dodataka antioksidansa su: ekstrakt zelenog čaja, ekstrakt ružmarina tip Oxy Less CS i ekstrakt nara. Za određivanje efikasnosti proizvodnje ulja provedeno je određivanje udjela ulja u pogači. Frekvencija elektromotora, veličina nastavka za izlaz pogače i temperatura zagrijavanja glave preše utječe na iskorištenje ulja tijekom hladnog prešanja. Skladištenjem ulja 6 mjeseci u tamnom prostoru (pri sobnoj temperaturi) došlo je do znatnog porasta Pbr u 5. i 6. mjesecu. Dodatkom ekstrakta ružmarina ostvarena je bolja zaštita ulja od oksidacije u odnosu na ekstrakt zelenog čaja i nara.
Keywordsoil Camelina sativa L. pressing antioxidants
Parallel title (English)The influence of pressing and storage parametars on the yield and oxidation stability of cold pressed Camelina sativa oil
Committee MembersAndrija Pozderović (committee chairperson)
Tihomir Moslavac (committee member)
Vedran Slačanac (committee member)
Jurislav Babić (committee member)
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 date2016-06-02
Parallel abstract (English)
In this study, we examined the influence of pressing and storage parameters on the yield and oxidation stability of cold-pressed Camelina sativa oil. We have produced cold-pressed oil from Camelina sativa L. using a screw press and we examined press process parameters (temperature, frequency and nozzle size) which influenced its yield. We also examined the influence of natural antioxidants on the oxidation stability of the produced oil. The natural antioxidants we used were green tea extract, rosemary extract Oxy Less CS and pomegranate extract. The efficiency of production was determined by quantifying remaining oil in the press-cake. Temperature, frequency and nozzle size of the press influenced the oil yield during cold pressed process. There was a significant increase of Pbr during last two months of a six month long period of oil storage in the dark and at room temperature. Addition of rosemary extract achieved better protection against oxidation compared to green tea and pomegranate extract.
Parallel keywords (Croatian)ulje Camelina sativa L. prešanje antioksidansi
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:891467
CommitterIvana Šuvak