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undergraduate thesis
Proizvodnja hladno prešanog ulja sikavice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:120598
Bagarić, Eva
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

Bagarić, E. (2019). Proizvodnja hladno prešanog ulja sikavice (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:120598

Bagarić, Eva. "Proizvodnja hladno prešanog ulja sikavice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:120598

Bagarić, Eva. "Proizvodnja hladno prešanog ulja sikavice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:120598

Bagarić, E. (2019). 'Proizvodnja hladno prešanog ulja sikavice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:120598

Bagarić E. Proizvodnja hladno prešanog ulja sikavice [Undergraduate 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:109:120598

E. Bagarić, "Proizvodnja hladno prešanog ulja sikavice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:120598

Metadata
TitleProizvodnja hladno prešanog ulja sikavice
Title (english)Production of Cold Pressed Sylibum Marianum L. Seed Oil
AuthorEva Bagarić
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 country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biljna ulja su esteri trovalentnog alkohola glicerola i masnih kiselina, a sadrže i manje količine negliceridnih sastojaka (1-2 %). Biljna ulja dobivaju se iz uljarica, koje imaju dvostruku primjenu: za izravnu potrošnju te kao materijal za proizvodju jestivih biljnih ulja. Postoje 3 vrste jestivih biljnih ulja s obzirom na tehnologiju proizvodnje: rafinirano, hladno prešano i djevičansko ulje. Sjemenke sikavice koriste se za proizvodnju visokokvalitetnog hladno prešanog ulja i brašna. Faze pripreme sirovine za preradu sastoje se od transporta, čišćenja, sušenja i skladištenja sjemenki sikavice. Proces prešanja sjemenki sikavice provodi se isključivo na hidrauličnim ili pužnim prešama. Proizvodnja hladno prešanog ulja sikavice najčešće se provodi s pužnom prešom pri čemu se dobije sirovo ulje koje mora ići na pročišćavanje (filtracija, sedimentacija, centrifugalni separator). Ostatak uljarice nakon prešanja (pogača) ide na mljevenje kako bi se proizvelo brašno za primjenu u pekarkoj i konditorskoj industriji.
Abstract (english)
Vegetable oils are esters derived from glycerol and fatty acids, also containing nonglyceride components (1-2%). Vegetable oils are made from oilseeds, which have dual purpose: for immediate consumption and as material for the production of vegetable oils. There are 3 categories of edible vegetable oils in view of technology process: refined, cold-pressed and virgin oils. Milk thistle seeds are used for production of high-quality cold-pressed oils and flour. Preparation of raw materials for processing consists of transport, grinding, claning, drying and storing milk thistle seeds. Process of pressing milk thistle seeds is being implemented exclusively on hydraulic and screw presses. Production of cold-pressed milk thistle oil is usually implemented on screw press and the product is raw oil which needs to go on purification (filtration, sedimentation, centrifugal separator). Resdiue of oilseeds after pressing must go on grinding so the flour could be producted. Usage of flour is taken place in bakery and confectionery industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:120598
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 on2019-10-10 08:30:56