prikaz prve stranice dokumenta Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju hladno prešanog ulja šafranike
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undergraduate thesis
Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju hladno prešanog ulja šafranike
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:757176
Jurić, Andreas
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Jurić, A. (2018). Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju hladno prešanog ulja šafranike (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:757176

Jurić, Andreas. "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju hladno prešanog ulja šafranike." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:757176

Jurić, Andreas. "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju hladno prešanog ulja šafranike." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:757176

Jurić, A. (2018). 'Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju hladno prešanog ulja šafranike', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:757176

Jurić A. Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju hladno prešanog ulja šafranike [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:757176

A. Jurić, "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju hladno prešanog ulja šafranike", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:757176

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Metadata
TitleUtjecaj kondicioniranja i ljuske suncokreta na proizvodnju hladno prešanog ulja šafranike
Title (english)The influence of conditioning and sunflower shell on production of cold pressed safflower oil
AuthorAndreas Jurić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ulje šafranike ima visoki udio esencijalne linolne masne kiseline pa je visoke biološke vrijednosti. U ovome radu ispitivan je utjecaj kondicioniranja i dodatka ljuske suncokreta na učinkovitost proizvodnje u kvalitetu hladno prešanog ulja šafranike. Prešanje šafranike je provedeno na laboratorijskoj pužnoj preši. Sjemenke šafranike su prije prešanja kondicionirane na temperaturi 25 °C, 35 °C i 45 °C. Da bi se ispitao utjecaj ljuske suncokreta na iskorištenje ulja šafranike tijekom prešanja korištena je ljuska u udjelima 3 %, 6 % i 9 %. Nakon prešanja određen je volumen i temperatura sirovog ulja, masa pogače, vrijeme potrebno za prešanje, te volumen finalnog ulja koje smo dobili nakon što je provedeno taloženje i vakuum filtracija sirovog ulja. Također smo odredili osnovne parametre kvalitete ulja (peroksidni broj, slobodne masne kiseline, udio vlage i netopivih nečistoća) primjenom standardnih metoda. Ispitivanjem je utvrđeno da temperatura kondicioniranja šafranike kao i dodatak ljuske suncokreta utječu na iskorištenje ulja tijekom prešanja.
Abstract (english)
The safflower oil contains a high percentage of linoleic essential fatty acid, so it has a high biological value. This paper examines the influence of conditioning and the addition of sunflower shell on the efficiency of production and the quality of cold pressed safflower oil. Safflower seed pressing was carried out on a laboratory screw press. Safflower seeds were previously conditioned on the temperatures of 25°C, 35°C and 45°C. To examine the influence of sunflower seed on the usability of safflower oil during oil pressing, the shell was used in proportions of 3%, 6% and 9%. After pressing was carried out, the volume and the temperature of crude oil were determined, as well as the mass of the oil cake, the duration of pressing and the volume of oil obtained after sedimentation and vacuum filtration of crude oil. We also determined the main parameters of oil quality ( peroxide value, free fatty acid content, the levels of moisture and insoluble impurities) using standard methods. The examination showed that the temperature of safflower conditioning, as well as the addition of sunflower shell, affects the usability of oil during the proces of pressing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:757176
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2018-10-18 16:33:44