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undergraduate thesis
Razvoj SOXROC metode za određivanje udjela ulja u uljaricama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:584510
Videka, Karlo
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

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Videka, K. (2023). Razvoj SOXROC metode za određivanje udjela ulja u uljaricama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:584510

Videka, Karlo. "Razvoj SOXROC metode za određivanje udjela ulja u uljaricama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:584510

Videka, Karlo. "Razvoj SOXROC metode za određivanje udjela ulja u uljaricama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:584510

Videka, K. (2023). 'Razvoj SOXROC metode za određivanje udjela ulja u uljaricama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:584510

Videka K. Razvoj SOXROC metode za određivanje udjela ulja u uljaricama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:584510

K. Videka, "Razvoj SOXROC metode za određivanje udjela ulja u uljaricama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:584510

Metadata
TitleRazvoj SOXROC metode za određivanje udjela ulja u uljaricama
Title (english)Development of SOXROC method for determining oil content in oilseeds
AuthorKarlo Videka
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 country2023-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
SOXROC metoda nova je ubrzana metoda ekstrakcije ulja koja se primarno koristi za određivanje udjela ulja u prehrambenim proizvodima. Pomoću ove metode moguće je u gotovo 5 puta kraćem vremenskom periodu dobiti iste rezultate kao i primjenom standardnih metoda za ekstrakciju ulja. Cilj ovog rada bio je razviti ubrzanu metodu određivanja udjela ulja u sjemenu uljarica na SOXROC aparaturi. Za usporedbu rezultata korištena je standardna Soxhlet metoda. Rezultati su pokazali kako se smanjenjem mase uzorka te povećanjem volumena otapala, iskorištenje ekstrakcije poboljšava. Međutim, produženjem vremena ekstrakcije dobiveni su neočekivano lošiji rezultati te je također povećanjem temperature iskorištenje ekstrakcije bilo lošije. Kao optimalni parametri u ovom radu pokazali su se masa sjemena od 1 g, volumen otapala od 100 mL, temperatura od 150 °C te vrijeme ekstrakcije od 30 min vrenja i 40 min ispiranja
Abstract (english)
The SOXROC method is a new accelerated method of oil extraction, mainly used for the determination of oil content in food and feed. With this method it is possible to obtain the same results almost 5 times faster than with standard oil extraction methods. The aim of this study was to develop an accelerated method for the determination of oil content in oilseeds using SOXROC. The standard Soxhlet method was used to compare the results. The results showed that the extraction yield improved when the mass of the sample was reduced and the volume of the solvents was increased. However, increasing the extraction time surprisingly gave poorer results, and the extraction yield was also lower when the temperature was increased. The optimal parameters in this work were a seed mass of 1 g, a solvent volume of 100 mL, a temperature of 150 °C, and an extraction time of 30 min boiling and 40 min rinsing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:584510
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-16 09:13:55