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undergraduate thesis
Proizvodnja hladno prešanog repičinog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:791293
Grgurić, Gabrijela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Grgurić, G. (2017). Proizvodnja hladno prešanog repičinog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:791293

Grgurić, Gabrijela. "Proizvodnja hladno prešanog repičinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:791293

Grgurić, Gabrijela. "Proizvodnja hladno prešanog repičinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:791293

Grgurić, G. (2017). 'Proizvodnja hladno prešanog repičinog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:791293

Grgurić G. Proizvodnja hladno prešanog repičinog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:791293

G. Grgurić, "Proizvodnja hladno prešanog repičinog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:791293

Metadata
TitleProizvodnja hladno prešanog repičinog ulja
Title (english)The production of cold-pressed rapeseed oil
AuthorGabrijela Grgurić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2017-04-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uljana repica (Brassica napus L.) pripada najznačajnijim izvorima jestivih biljnih ulja, te se uz maslinu ubraja među najstarije uljane kulture. Sjemenke sadrže 40-48 % ulja i 18-25 % bjelančevina. Cilj ovog rada je ispitivanje utjecaja procesnih parametara prešanja sjemenki uljane repice na iskorištenje sirovog i hladno prešanog ulja. Hladno prešanje uljane repice provedeno je sa kontinuiranom pužnom prešom. Tijekom prešanja ispitivani su parametri: nastavak za izlaz pogače, frekvencija elektromotora i temperatura grijača glave preše. Iz sirovog ulja uklonjene su krute čestice postupkom sedimentacije i filtracije. Rezultati pokazuju da se veće iskorištenje ulja dobije kod nastavka za izlaz pogače manjeg promjera, manje frekvencije elektromotora i temperature grijača glave preše 80˚C. Proizvedeno hladno prešano ulje repice je dobre kvalitete, a dobivene vrijednosti Pbr, SMK i vode su u skladu s Pravilnikom o jestivim uljima i mastima.
Abstract (english)
Rapeseed (Brassica napus L.) is considered one of the most significant sources of edible oils, and one of the oldest vegetable oil plants. The seeds contain 40-48% oil and 18-25% protein. The aim of this work was to research the influence of process parameters of pressing rapeseed on the utilization of raw and cold-pressed oils. Cold pressing of rapeseed was conducted with a continuous screw press. The following parameters were measured during the pressing process: extension for the press cake exit, the frequency oft he electric motor and the temperature oft he heater oft he press head. Solid particles were remowed from crude oil by sedimentation and filtration process. The results show that greater exploitation of oil is obtained by using extensions for the press cake of a smaller diameter, less frequency of the electric motor and heater temperatureof the press head at 80˚C. The produced cold-pressed rapeseed oil is of good quality, and the values obtained PV, FFA and water are in accordance with Regulations of edible oils and fats.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:791293
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
Created on2017-04-27 09:22:37