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master's thesis
Utjecaj parametara prešanja sjemenki crnog kima pužnom prešom na prinos i kvalitetu ulja
2021. urn:nbn:hr:109:697490
Bagarić, Eva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Bagarić, E. (2021). Utjecaj parametara prešanja sjemenki crnog kima pužnom prešom na prinos i kvalitetu ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:697490

Bagarić, Eva. "Utjecaj parametara prešanja sjemenki crnog kima pužnom prešom na prinos i kvalitetu ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:697490

Bagarić, Eva. "Utjecaj parametara prešanja sjemenki crnog kima pužnom prešom na prinos i kvalitetu ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:697490

Bagarić, E. (2021). 'Utjecaj parametara prešanja sjemenki crnog kima pužnom prešom na prinos i kvalitetu ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:697490

Bagarić E. Utjecaj parametara prešanja sjemenki crnog kima pužnom prešom na prinos i kvalitetu ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:697490

E. Bagarić, "Utjecaj parametara prešanja sjemenki crnog kima pužnom prešom na prinos i kvalitetu ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:697490

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Metadata
TitleUtjecaj parametara prešanja sjemenki crnog kima pužnom prešom na prinos i kvalitetu ulja
Title (english)Influence of the Parametres of Pressing Black Cumin Seeds by a Screw Press on the Yield and Quality of Oil
AuthorEva Bagarić
MentorTihomir Moslavac (mentor)
MentorDaniela Paulik (pomoć pri izradi, neposredni voditelj)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2021-11-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu istraživan je utjecaj procesnih parametara prešanja sjemenki crnog kima na prinos hladno prešanog ulja te njegovu kvalitetu. Prešanje sjemenki crnog kima provedeno je na laboratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja. Prešanjem su dobivena tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom prešanja mijenjani su procesni parametri: frekvencija elektromotora, temperatura grijača glave preše i nastavak za izlaz pogače. Nakon prešanja provedena je sedimentacija (prirodno taloženje) proizvedenog sirovog ulja te vakuum filtracija kako bi se uklonile krute čestice. Primjenom standardnih metoda određeni su parametri kvalitete hladno prešanog ulja crnog kima: slobodne masne kiseline, peroksidni broj, udio netopljivih nečistoća i udio vlage. Primjenom plinske kromatografije određen je sastav masnih kiselina u ulju. Dobiveni rezultati istraživanja pokazuju da je prešanje crnog kima primjenom nastavka za izlaz pogače veličine 5 mm, temperature grijača glave preše 110 °C i frekvencije elektromotora 20 Hz proizvedena najveća količina sirovog i hladno prešanog ulja crnog kima. U sastavu masnih kiselina ulja crnog kima dominiraju linolna i oleinska masna kiselina.
Abstract (english)
This thesis, discusses the influence and quality of process parameters of pressing black cumin seeds on the yield of cold pressed oil. Pressing black cumin seeds was carried out on laboratory screw press for the production of cold pressed vegetable oils. Three products were obtained by pressing: crude oil, sludge oil and cake. During pressing, the process parameters were changed: the frequency of the electric motor, the temperature of the heater of the press head and the extension for the outlet of the cake. After pressing, sedimentation (natural precipitation) of the produced crude oil and vacuum filtration were performed to remove solid particles. Using standard methods, the quality of parameters of cold-pressed black cumin oil were determined: free fatty acids, peroxide value, insoluble impurities content and moisture content. The composition of fatty acids in oil was determined using gas chromatography. The obtained research results show that the pressing black cumin using a 5 mm cake outlet extension, a press heater head temperature of 110 ° C and an electric motor frequency of 20 Hz produced the largest amount of crude and cold-pressed black cumin oil. In the composition of fatty acids black cumin oil is dominated by linoleic and oleic fatty acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:697490
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2021-12-01 11:38:32