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undergraduate thesis
Proizvodnja hladno prešanog konopljinog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:457929
Cindrić, Korana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Cindrić, K. (2016). Proizvodnja hladno prešanog konopljinog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:457929

Cindrić, Korana. "Proizvodnja hladno prešanog konopljinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:457929

Cindrić, Korana. "Proizvodnja hladno prešanog konopljinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:457929

Cindrić, K. (2016). 'Proizvodnja hladno prešanog konopljinog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:457929

Cindrić K. Proizvodnja hladno prešanog konopljinog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:457929

K. Cindrić, "Proizvodnja hladno prešanog konopljinog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:457929

Metadata
TitleProizvodnja hladno prešanog konopljinog ulja
Title (english)Production of cold pressed hemp oil
AuthorKorana Cindrić
MentorTihomir Moslavac (mentor)
Committee memberTihomir Moslavac (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cannabis Sativa L. je industrijska vrsta konoplje koja se već određeno vrijeme uzgaja za potrebe prehrambene i tekstilne industrije. Njene sjemenke prosječno sadrže preko 30% ulja, 20% proteina, 20% ugljikohidrata te značajne količine prehrambenih vlakana, minerala i vitamina. Ulje konoplje dobiva se preradom sjemenki metodom prešanja na pužnim prešama. Postupkom hladnog prešanja dobije se ulje koje je cijenjeno jer su u njemu sačuvani bioaktivni sastojci. Konopljino ulje je jarke zelene boje i orašastog okusa koje se koristi u ljudskoj prehrani te ima povoljan utjecaj na ljudsko zdravlje. Zadatak istraživanja u ovom radu je ispitati utjecaj procesnih parametara prešanja (nastavak za izlaz pogače, temperatura grijača glave preše, frekvencija elektromotora) na iskorištenje i kvalitetu konopljinog ulja. Dobiveni rezultati pokazuju da se veće iskorištenje ulja dobije s nastavkom manjeg promjera i manjom frekvencijom elektromotora.
Abstract (english)
Cannabis Sativa L. is a kind of industrial hemp grown for some time for the food and textile industry. Hemp seeds averagely contain more than 30% oil, 20% protein, 20% carbohydrates, and significant amounts of dietary fibre, minerals and vitamins. Oil of hemp is obtained by pressing seeds on a screw press. Oil processed by cold pressing is especially valued because there are better preserved bioactive ingredients. Hemp oil is a vibrant green color and a nutty flavour, and is used in human diet because it has a beneficial impact on human health. The goal of the present study is to examine the influence of process parameters pressing (extension output cake thickness, the temperature of presses head, Hz of electromotor) on the yield and quality of hemp oil. The results show that a higher yield of oil was obtained with the extension of smaller diameter and a smaller frequency of electric motors.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:457929
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 on2016-12-14 08:52:15