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master's thesis
Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:845186
Tutić, Antonio
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Tutić, A. (2017). Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:845186

Tutić, Antonio. "Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:845186

Tutić, Antonio. "Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:845186

Tutić, A. (2017). 'Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:845186

Tutić A. Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:845186

A. Tutić, "Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:845186

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TitleUtjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice
Title (english)The influence of the extension for the output of the bark and the temperature of the head presses and the addition of antioxidants to the utilization and stability of apricot oil
AuthorAntonio Tutić
MentorTihomir Moslavac (mentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
Committee memberJurislav Babić (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 country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Marelica (Prunus armeniaca L.) je vrlo važna i ljekovita biljna vrsta, a njena konzumacija je povezana sa smanjenjem rizika od kroničnih bolesti. Postupkom prešanja sjemenke koštice marelice dobivena su tri proizvoda, a to su sirovo ulje, uljni talog i pogača. U radu je ispitivan utjecaj procesnih parametara hladnog prešanja (temperatura zagrijavanja glave preše, veličina otvora glave preše) na iskorištenje ulja. Ispitivana je oksidacijska stabilnost ulja marelice, sa i bez dodanih antioksidanasa, primjenom Testa oksidacijske stabilnosti na 98 °C tijekom 15 sati. Rezultati ispitivanja prikazani su kao vrijednost peroksidnog broja tijekom 15 sati testiranja. Najveće iskorištenje ulja kod prešanja sjemenki koštica marelice dobiveno je kod procesnih parametara: nastavak za izlaz pogače 5 mm, frekvencija 25 Hz i temperatura glave preše 90 °C. Dobiveni rezultati pokazuju da veću zaštitu ulja marelice od oksidacijskog kvarenja ostvaruje dodatak ekstrakta zelenog čaja.
Abstract (english)
Apricot (Prunus armeniaca L.) is a very important medicinal plant species, and its consumption is associated with reduced risk of chronic diseases. Pressing process pitted apricots produced three products, namely crude oil, oil sludge and cake. This work examined the impact of process parameters cold pressing (temperature heating head presses, hole size head presses) to yield oil. Investigated the oxidative stability of oil apricot, with and without added antioxidants using the Stability test at 98 °C for 15 hours. The results are shown as the value of peroxide value during the 15 hours of testing. It was concluded that process parameters for the highest oil extraction during the apricot kernel pressing are as follows: cake extension length 5 mm, frekvency 25 Hz, and the press head temperature of 90 °C. The results show that greater protection of apricot oil from oxidative deterioration to supplement rosemary extract and green tea extract.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:845186
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 In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2017-07-17 10:37:37