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master's thesis
Proizvodnja hladno prešanog konopljinog ulja i otpornost istoimenih genotipova konoplje (Cannabis sativa L.) na neutralni i bazični solni stres
2023. urn:nbn:hr:109:653151
Spajić, Laura
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Spajić, L. (2023). Proizvodnja hladno prešanog konopljinog ulja i otpornost istoimenih genotipova konoplje (Cannabis sativa L.) na neutralni i bazični solni stres (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:653151

Spajić, Laura. "Proizvodnja hladno prešanog konopljinog ulja i otpornost istoimenih genotipova konoplje (Cannabis sativa L.) na neutralni i bazični solni stres." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:653151

Spajić, Laura. "Proizvodnja hladno prešanog konopljinog ulja i otpornost istoimenih genotipova konoplje (Cannabis sativa L.) na neutralni i bazični solni stres." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:653151

Spajić, L. (2023). 'Proizvodnja hladno prešanog konopljinog ulja i otpornost istoimenih genotipova konoplje (Cannabis sativa L.) na neutralni i bazični solni stres', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:653151

Spajić L. Proizvodnja hladno prešanog konopljinog ulja i otpornost istoimenih genotipova konoplje (Cannabis sativa L.) na neutralni i bazični solni stres [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:653151

L. Spajić, "Proizvodnja hladno prešanog konopljinog ulja i otpornost istoimenih genotipova konoplje (Cannabis sativa L.) na neutralni i bazični solni stres", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:653151

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TitleProizvodnja hladno prešanog konopljinog ulja i otpornost istoimenih genotipova konoplje (Cannabis sativa L.) na neutralni i bazični solni stres
Title (english)The Production of Cold-Pressed Hemp Oil and the Tolerance of the Hemp (Cannabis sativa L.) Genotypes on Neutral and Alkaline Salt Stress Exposure
AuthorLaura Spajić
MentorTihomir Moslavac (mentor)
MentorTihana Marček (komentor)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberTihana Marček (član povjerenstva)
Committee memberAnte Lončarić (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 country2023-11-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom diplomskom radu istražen je utjecaj procesnih parametara na iskorištenje hladno prešanog konopljinog ulja. Prešanje sjemenki konoplje dva genotipa konoplje Santhica 70 i Futura 83 obavljeno je korištenjem laboratorijske kontinuirane pužne preše. Tijekom proizvodnje ulja mijenjani su različiti procesni parametri: veličina otvora glave preše, temperatura glave preše i frekvencija elektromotora, dok je dubina navoja pužnice konstantna. U ulju analizirani su osnovni parametri kvalitete,... More uključujući peroksidni broj, slobodne masne kiseline, sadržaj vlage i udio netopljivih nečistoća. Rezultati analize pokazuju da je najviše iskorištenje ulja bilo pri najvišoj korištenoj temperaturi glave preše (110˚C), najnižoj frekvenciji elektromotora (25 Hz) i najmanjem otvoru glave preše (10 mm). U nastavku istraživanja bio je istraživan učinak neutralnog i alkalnog solnog stresa na klijanje i rast konoplje u dva neovisna eksperimenta. U prvom postavu izlaganje sjemena neutralnim (NaCl i Na2SO4) i bazičnim (NaHCO3 i Na2CO3) solima pri istoj koncentraciji (100 mM), reduciralo je klijavost i rast korijena u oba genotipa. Od svih primijenjenih soli, najjači inhibitorni učinak na klijavost i rast korijena zabilježen je na tretmanima izazvanim otopinama Na2SO4 i Na2CO3, a najmanji negativni učinak na tretmanu izazvanom NaCl. U drugom postavu primjenom odabranih soli koje su pokazale najslabiji inhibitorni učinak u prijašnjem postavu (NaCl i NaHCO), došlo je do redukcije klijavosti i rasta s porastom koncentracije (0, 35, 70 i 140 mM) u oba genotipa konoplje. Rezultati prvog i drugog postava pokazuju da genotip Futura 83, u odnosu na genotip Santhica 70, pokazuje veću toleranciju alkaliteta i saliniteta. Less
Abstract (english)
In this master's thesis, the influence of processing parameters on the on the utilization of cold-pressed hemp oil was examined. The pressing of hemp seeds of two genotypes, Santhica 70 and Futura 83, was carried out using a laboratory continuous screw press. During oil production, various process parameters were changed: the size of the press head opening, the temperature of the press head, and the frequency of the electric motor, while the screw thread depth was constant. The obtained... More oil was analyzed for basic quality parameters, including peroxide value, free fatty acids, moisture content, and the proportion of insoluble impurities. The analysis of the results determined that the highest oil utilization was obtained at the highest used temperature of the press head (110˚C), the lowest frequency of the electric motor (25Hz), and the smallest opening of the press head (10mm). In the continuation of the research, the effect of neutral and alkaline salt stress on hemp germination and growth was investigated in two independent experiments. In the first setup, exposure of seeds to neutral (NaCl and Na2SO4) and basic (NaHCO3 and Na2CO3) salts at the same concentration (100 mM) reduced germination and root growth in both genotypes. Of all applied salts, the strongest inhibitory effect on germination and root growth was recorded in the treatments induced by Na2SO4 and Na2CO3 solutions, and the smallest negative effect in the treatment induced by NaCl. In the second setting, applying selected salts that showed the weakest inhibitory effect in the previous setting (NaCl and NaHCO3), there was a reduction in germination and growth with increasing concentration (0, 35, 70, and 140 mM) in both hemp genotypes. The results of the first and second setup show that the genotype Futura 83, compared to the genotype Santhica 70, shows a higher tolerance of alkalinity and salinity. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:653151
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-11-07 13:33:17
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