prikaz prve stranice dokumenta Optimization of walnut oil production
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Scientific paper - Original scientific paper
Optimization of walnut oil production
Croatian journal of food science and technology, 6 (2014), 1; 27-35. urn:nbn:hr:109:809191
Jokić, Stela; Moslavac, Tihomir; Bošnjak, Andreja; Rajić, Marina; Bilić, Mate

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Jokić, S., Moslavac, T., Bošnjak, A., Rajić, M. & Bilić, M. (2014). Optimization of walnut oil production. Croatian journal of food science and technology, 6. (1), 27-35. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:809191

Jokić, Stela, et al. "Optimization of walnut oil production." Croatian journal of food science and technology, vol. 6, no. 1, 2014, pp. 27-35. https://urn.nsk.hr/urn:nbn:hr:109:809191

Jokić, Stela, Tihomir Moslavac, Andreja Bošnjak, Marina Rajić and Mate Bilić. "Optimization of walnut oil production." Croatian journal of food science and technology 6, no. 1 (2014): 27-35. https://urn.nsk.hr/urn:nbn:hr:109:809191

Jokić, S., et al. (2014) 'Optimization of walnut oil production', Croatian journal of food science and technology, 6(1), pp. 27-35. Available at: https://urn.nsk.hr/urn:nbn:hr:109:809191 (Accessed 27 March 2025)

Jokić S, Moslavac T, Bošnjak A, Rajić M, Bilić M. Optimization of walnut oil production. Croatian journal of food science and technology [Internet]. 2014 July 15 [cited 2025 March 27];6(1):27-35. Available at: https://urn.nsk.hr/urn:nbn:hr:109:809191

S. Jokić, T. Moslavac, A. Bošnjak, M. Rajić and M. Bilić, "Optimization of walnut oil production", Croatian journal of food science and technology, vol. 6, no. 1, pp. 27-35, July 2014. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:809191. [Accessed: 27 March 2025]

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Metadata
Title (english)Optimization of walnut oil production
AuthorStela Jokić
AuthorTihomir Moslavac
AuthorAndreja Bošnjak
AuthorMarina Rajić
AuthorMate Bilić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Walnut is recognized worldwide as a functional health food. In the walnut oil production it is very important to find an appropriate method to recover the oil from seeds. Walnut oil in this study was obtained by pressing the seeds followed by extraction with supercritical CO2. The effects of pressing temperature (70, 85, 100 °C), frequency (20, 30, 40 Hz) and nozzle size (8, 10, 12 mm) in pressing experiments on oil recovery and oil temperature were monitored. The optimal calculated pressing condition within the experimental range of the variables studied was determined. In obtained walnut oil the following parameters were analyzed: peroxide value, free fatty acids, insoluble impurities, moisture content, iodine value, saponification value, p-anisidine value and Totox value. The residual oil from pressed cake obtained at optimal conditions was extracted with CO2 with a goal to extract tocopherols residue from walnut after applied screw press process. Content of tocopherols in walnut oil obtained by pressing and oil extracted by supercritical CO2 were compared.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 6, no. 1, pp. 27-35
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:809191
Publication2014-07-15
ProjectNumber: IP-2013-11-1321
Title (croatian): Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva
Title (english): Application of food industry by-products in development of functional and environmentally friendly extruded food products
Acronym: FUNEXFOOD
Leader: Drago Šubarić
Jurisdiction: Croatia
Funding stream: Research Projects
Document URLhttps://hrcak.srce.hr/125418
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-26 12:22:36