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master's thesis
Utjecaj kondicioniranja, ljuske suncokreta i antioksidanasa na proizvodnju i oksidacijsku stabilnost ulja kikirikija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:442895
Vrdoljak, Martina
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

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Vrdoljak, M. (2019). Utjecaj kondicioniranja, ljuske suncokreta i antioksidanasa na proizvodnju i oksidacijsku stabilnost ulja kikirikija (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:442895

Vrdoljak, Martina. "Utjecaj kondicioniranja, ljuske suncokreta i antioksidanasa na proizvodnju i oksidacijsku stabilnost ulja kikirikija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:442895

Vrdoljak, Martina. "Utjecaj kondicioniranja, ljuske suncokreta i antioksidanasa na proizvodnju i oksidacijsku stabilnost ulja kikirikija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:442895

Vrdoljak, M. (2019). 'Utjecaj kondicioniranja, ljuske suncokreta i antioksidanasa na proizvodnju i oksidacijsku stabilnost ulja kikirikija', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:442895

Vrdoljak M. Utjecaj kondicioniranja, ljuske suncokreta i antioksidanasa na proizvodnju i oksidacijsku stabilnost ulja kikirikija [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:442895

M. Vrdoljak, "Utjecaj kondicioniranja, ljuske suncokreta i antioksidanasa na proizvodnju i oksidacijsku stabilnost ulja kikirikija", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:442895

Metadata
TitleUtjecaj kondicioniranja, ljuske suncokreta i antioksidanasa na proizvodnju i oksidacijsku stabilnost ulja kikirikija
Title (english)The influence of conditioning, sunflower shells and antioxidants on production and oxidative stability of peanut oil
AuthorMartina Vrdoljak
MentorTihomir Moslavac (mentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-06-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ulje od kikirikija je blijedo žute boje neutralnog mirisa, bogato oleinskom i linolnom kiselinom. Prešanje jezgre kikirikija je provedeno na kontinuiranoj pužnoj preši. Cilj ovog rada bio je ispitati utjecaj kondicioniranja jezgre kikirikija (25 °C, 35 °C, 45 °C, 55 °C) kao i dodatka ljuske suncokreta (3 %, 6 %, 9 %) na iskorištenje ulja tijekom prešanja. Nakon prešanja određen je volumen i temperatura sirovog ulja te potrebno vrijeme prešanja. Provedeno je prirodno taloženje, te vakuum filtracija sirovog ulja radi dobivanja hladno prešanog ulja. Primjenom standardnih metoda određeni su osnovni parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio netopljivih nečistoća i udio vode. Također, ispitivan je utjecaj dodatka prirodnih i sintetskih antioksidanasa na oksidacijsku stabilnost hladno prešanog kikirikijevog ulja. Rezultati istraživanja pokazuju da kondicioniranje i dodatak ljuske suncokreta u jezgri kikirikija utječu na iskorištenje ulja tijekom prešanja. Kondicioniranjem kikirikija kod veće temperature te dodatak većeg udjela ljuske suncokreta provedena je veća količina ulja. Prirodni antioksidans ekstrakt ružmarina te sintetski propil galat postižu veću zaštitu ulja od oksidacijskog kvarenja.
Abstract (english)
Peanut oil is a pale-yellow color with a neutral scent rich in oleic and linoleic acid. The pressing of peanut is performed with continuous press. The aim of study was to investigate the effect of peanut seed conditioning (25°C, 35°C, 45°C, 55°C), addition of sunflower shells (3%, 6%, 9%) and usage of oil during pressing. Following the pressing process, a decision is made on volume and temperature of crude oil, as well as pressing time. Additional steps are natural precipitation of crude oil, vacuum filtration of crude oil to obtain cold pressed oil. Some of the basic parameters for oil quality that are determined using standard methods are: peroxide number, free fatty acids, the proportion of insoluble impurities and moisture water. Additionally, a natural and synthetic antioxidants was examined on oxidative stability of cold pressed peanut oil. Finally, the results of research show that conditioning, sunflower shell affect oil recovery during the pressing process. Conditioning peanuts at higher temperatures and the addition of a larger proportion of a larger proportion of sunflower seed shells a greater amount of oil was produced. Natural antioxidant rosemary extract and syntetic propyl galatte achieve greater oil protection from oxidative degradation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:442895
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 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Public notePomoć pri izradi: Daniela Paulik, tehnički suradnik
Created on2019-05-24 08:30:32