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undergraduate thesis
Proces proizvodnje makovog ulja
2019. urn:nbn:hr:109:556458
Pastor, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Pastor, I. (2019). Proces proizvodnje makovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:556458

Pastor, Iva. "Proces proizvodnje makovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:556458

Pastor, Iva. "Proces proizvodnje makovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:556458

Pastor, I. (2019). 'Proces proizvodnje makovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:556458

Pastor I. Proces proizvodnje makovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:556458

I. Pastor, "Proces proizvodnje makovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:556458

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Metadata
TitleProces proizvodnje makovog ulja
Title (english)Process of Poppy Oil Production
AuthorIva Pastor
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-09-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uljarice su biljne kulture koje imaju dvostruku namjenu: za izravnu potrošnju i kao materijal za proizvodnju biljnih ulja. Važno je strogo pridržavanje propisanih pravila za način prerade sirovine te odabir visoko kvalitetne sirovine. Postoje 3 kategorije jestivih biljnih ulja s obzirom na tehnologiju proizvodnje: rafinirano, hladno prešano i nerafinirano ulje. Sjemenke maka koriste se za proizvodnju visoko kvalitetnog hladno prešanog ulja. Faze pripreme sirovine za preradu sastoje se od transporta, čišćenja, sušenja i skladištenja sjemenki maka. Navedene operacije ključne su za dobivanje ulja zadovoljavajuće kvalitete. Proces prešanja sjemenki maka se provodi na kontinuiranoj pužnoj preši i kao produkt dobivamo sirovo ulje i pogaču. Sirovo ulje potrebno je očistiti od netopljivih čestica kako bi se očuvala dobra senzorska svojstva hladno prešanog ulja.
Abstract (english)
Oilseeds are crops with a dual purpose: for immediate consumption and as material for the production of vegetable oils. It is important to comply to the stipulated rules for the method of processing raw materials and to select raw materials of high quality. There are 3 categories of edible vegetable oils with respect to the production technology: refined, cold-pressed and unrefined oil. Poppy seeds are used to produce cold-pressed oil of high-quality. Preparation of raw materials for processing consists of transport, grinding, cleaning, drying and storing poppy seeds. The aforementioned operations are crucial to obtaining oils of satisfactory quality. The process of poppy seed molding is carried out on a continuous screw press and as a product we get crude oil and oil cake. It is necessary to cleanse crude oil from insoluble particles in order to preserve good sensory properties of the oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:556458
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-09-09 12:27:43