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master's thesis
Optimizacija procesa proizvodnje lješnjakovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:738932
Rot, Tomislav
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Rot, T. (2015). Optimizacija procesa proizvodnje lješnjakovog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:738932

Rot, Tomislav. "Optimizacija procesa proizvodnje lješnjakovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:738932

Rot, Tomislav. "Optimizacija procesa proizvodnje lješnjakovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:738932

Rot, T. (2015). 'Optimizacija procesa proizvodnje lješnjakovog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:738932

Rot T. Optimizacija procesa proizvodnje lješnjakovog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:738932

T. Rot, "Optimizacija procesa proizvodnje lješnjakovog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:738932

Metadata
TitleOptimizacija procesa proizvodnje lješnjakovog ulja
Title (english)Optimization of the production of hazelnut oil
AuthorTomislav Rot
MentorStela Jokić (mentor)
MentorTihomir Moslavac (komentor)
Committee memberDarko Velić (predsjednik povjerenstva)
Committee memberStela Jokić (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberMate Bilić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Process Design and Construction Materials)
Osijek
Defense date and country2015-05-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj različitih parametara ekstrakcije ulja iz lješnjaka procesom hladnog prešanja, nakon čega je provedena ekstrakcija zaostalog ulja unutar pogače pomoću superkritičnog CO2. U eksperimentima prešanja korištena je metoda odzivnih površina (RSM) pomoću koje je ispitan utjecaj temperature zagrijavanja glave preše (70, 85, 100 °C), frekvencije elektromotora (20, 30, 40 Hz) i veličine otvora (8, 10, 12 mm) na kvalitetu i iskorištenje ulja. Optimalni parametri za dobivanje najvećeg iskorištenja i najbolje kvalitete ulja su sljedeći: temperatura zagrijavanja glave preše 70 °C, frekvencija elektromotora 30 Hz i otvor glave pužne preše 9 mm. Pogača dobivena pri optimalnim uvjetima prešanja podvrgnuta je ekstrakciji na novokonstruiranom uređaju za superkritičnu ekstrakciju. Ovim postupkom količina zaostalog ulja u pogači gotovo je u potpunosti ekstrahirana sa superkritičnim CO2.
Abstract (english)
The aim of this research was to evaluate the effects of different process parameters of hazelnut oil extraction with screw pressing followed by extraction with supercritical CO2. In pressing experiments, the response surface methodology (RSM) was conducted in order to study the effects of temperature head presses (70, 85, 100 °C), frequency (20, 30, 40 Hz) and nozzle size (8, 10, 12 mm) on oil yield and quality. The optimal condition for obtaining the highest yield and the best oil quality within the experimental range of the variables studied was at temperature 70 °C, frequency of 30 Hz and using nozzle size of ID 9 mm. The cake resulting from optimal pressing condition was used in further research in a newly designed and built supercritical fluid extraction system. With this procedure, the residual oil in the pressed cake was almost totally extracted with supercritical CO2.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:738932
ProjectNumber: IP-2013-11-1321
Title: Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva
Title: Application of food industry by-products in development of functional and environmentally friendly extruded food products and additives
Acronym: FUNEXFOOD
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-28 12:17:31