prikaz prve stranice dokumenta Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja
  Download
PDF 4.5 MB
undergraduate thesis
Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:103090
Vitko, Ivona
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Vitko, I. (2017). Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:103090

Vitko, Ivona. "Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:103090

Vitko, Ivona. "Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:103090

Vitko, I. (2017). 'Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:103090

Vitko I. Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:103090

I. Vitko, "Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:103090

Metadata
TitleUtjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja
Title (english)Influence of seed roasting temperature on the oil yield of virgin pumpkin seed oil production
AuthorIvona Vitko
MentorKlara Kraljić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Bučino ulje je specifično ulje koje se na tržištu najčešće prodaje kao nerafinirano. Jedna od najkritičnijih faza u proizvodnji nerafiniranog bučinog ulja, s kvalitativne i kvantitativne strane, je proces prženja bučinih sjemenki. U procesu prženja koriste se visoke temperature kako bi se olakšalo izdvajanje ulja ali i razvila karakteristična aroma ulja. Cilj rada je bilo vidjeti kako temperatura prženja (120, 130 i 140 °C) utječe na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja. U tu svrhu određeni su onovni parametri kvalitete sjemena i osnovni parametri kvalitete pogače proizvedene u 3 različite uljare na području sjeverozapadne Hrvatske. Zaključeno je kako se najbolje iskorištenje procesa postiže prženjem sjemenki na temperaturi od 130 ºC.
Abstract (english)
Pumpkin seed oil is specific oil that is most often sold on the market as virgin. The crucial phase of the virgin pumpkin seed oil production, from the qualitative and quantitative point of view, is the seeds roasting. High temperatures are used during the roasting process in order to facilitate oil extraction and to develop a characteristic aroma of oil. The aim of this research was to determine impact of roasting temperature (120, 130 and 140 °C) on the oil yield during virgin pumpkin seed oil production. For this purpose, the quality parameters of the seeds and cakes from 3 different oil facilities in the northwestern Croatia (Međimurje county), were determined. It is concluded that the best oil yield is achieved with roasting the pumpkin seeds at 130 ºC.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:103090
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-20 07:59:38