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master's thesis
Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje ulja sikavice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:665065
Jurić, Andreas
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

Jurić, A. (2020). Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje ulja sikavice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:665065

Jurić, Andreas. "Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje ulja sikavice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:665065

Jurić, Andreas. "Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje ulja sikavice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:665065

Jurić, A. (2020). 'Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje ulja sikavice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:665065

Jurić A. Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje ulja sikavice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:665065

A. Jurić, "Utjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje ulja sikavice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:665065

Metadata
TitleUtjecaj vrste pužnice i procesnih parametara prešanja na iskorištenje ulja sikavice
Title (english)Influence of Screw Press Type and Pressing Process Parameters on Milk Thistle Seed Oil Utilisation
AuthorAndreas Jurić
MentorTihomir Moslavac (mentor)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberAnte Lončarić (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 country2020-10-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak diplomskog rada bio je ispitati utjecaj vrste pužnice i procesnih parametara prešanja sjemenki sikavice na iskorištenje hladno prešanog ulja. Hladno prešano ulje sikavice proizvedeno je na kontinuiranoj pužnoj preši. Ispitan je utjecaj dvije vrste pužnice sa različitom dubinom navoja. Prilikom procesa prešanja mijenjali su se procesni parametri: temperatura grijača glave preše, frekvencija elektromotora i nastavak za izlaz pogače. Na proizvedenom hladno prešanom ulju sikavice ispitani su osnovni parametri kvalitete: peroksidni broj, slobodne masne kiseline, udio vode, udio netopljivih nečistoća i utvrđena je sukladnost s Pravilnikom o jestivim uljima i mastima.
Abstract (english)
The aim of this research was to examine the influence of screw press type and process parameters of pressing Milk Thistle Seeds on the utillsation of cold pressed oil. Cold pressed Milk Thistle Seed oil was produced with a continuous screw press. The influence of two types of screw press with different thread depths was examined. During the pressing process, the process parameters were changed: temperature of the press heating head, the frequency of electric motor and output cake thickness. The basic quality parameters that were tested on the produced cold pressed Milk Thistle Seed oil: peroxide value, free faty acid, water content, proportion of insoluble impurities and compliance with the Ordinance on edible oils and fats was determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:665065
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 on2020-11-13 08:56:33