prikaz prve stranice dokumenta Optimization of walnut oil production
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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. i Bilić, M. (2014). Optimization of walnut oil production. Croatian journal of food science and technology, 6. (1), 27-35. Preuzeto s 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, br. 1, 2014, str. 27-35. https://urn.nsk.hr/urn:nbn:hr:109:809191

Jokić, Stela, Tihomir Moslavac, Andreja Bošnjak, Marina Rajić i Mate Bilić. "Optimization of walnut oil production." Croatian journal of food science and technology 6, br. 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), str. 27-35. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:809191 (Datum pristupa: 31.03.2025.)

Jokić S, Moslavac T, Bošnjak A, Rajić M, Bilić M. Optimization of walnut oil production. Croatian journal of food science and technology [Internet]. 15.07.2014. [pristupljeno 31.03.2025.];6(1):27-35. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:809191

S. Jokić, T. Moslavac, A. Bošnjak, M. Rajić i M. Bilić, "Optimization of walnut oil production", Croatian journal of food science and technology, vol. 6, br. 1, str. 27-35, Srpanj 2014. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:809191. [Citirano: 31.03.2025.]

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Podaci o radu
Naslov (engleski)Optimization of walnut oil production
AutorStela Jokić
AutorTihomir Moslavac
AutorAndreja Bošnjak
AutorMarina Rajić
AutorMate Bilić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 6, br. 1, str. 27-35
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:809191
Datum objave publikacije2014-07-15
ProjektŠifra: IP-2013-11-1321
Naziv (hrvatski): Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva
Naziv (engleski): Application of food industry by-products in development of functional and environmentally friendly extruded food products
Kratica: FUNEXFOOD
Voditelj: Drago Šubarić
Pravna nadležnost: Hrvatska
Financijer: Hrvatska zaklada za znanost
Linija financiranja: Research Projects
URL dokumentahttps://hrcak.srce.hr/125418
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-26 12:22:36