prikaz prve stranice dokumenta Utjecaj hladnog prešanja sjemenke lana na proizvodnju ulja i stabilizacija ulja antioksidansima
  Download
PDF 1.37 MB
master's thesis
Utjecaj hladnog prešanja sjemenke lana na proizvodnju ulja i stabilizacija ulja antioksidansima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:987478
Mandura, Diana
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

Mandura, D. (2021). Utjecaj hladnog prešanja sjemenke lana na proizvodnju ulja i stabilizacija ulja antioksidansima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:987478

Mandura, Diana. "Utjecaj hladnog prešanja sjemenke lana na proizvodnju ulja i stabilizacija ulja antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:987478

Mandura, Diana. "Utjecaj hladnog prešanja sjemenke lana na proizvodnju ulja i stabilizacija ulja antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:987478

Mandura, D. (2021). 'Utjecaj hladnog prešanja sjemenke lana na proizvodnju ulja i stabilizacija ulja antioksidansima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:987478

Mandura D. Utjecaj hladnog prešanja sjemenke lana na proizvodnju ulja i stabilizacija ulja antioksidansima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:987478

D. Mandura, "Utjecaj hladnog prešanja sjemenke lana na proizvodnju ulja i stabilizacija ulja antioksidansima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:987478

Metadata
TitleUtjecaj hladnog prešanja sjemenke lana na proizvodnju ulja i stabilizacija ulja antioksidansima
Title (english)The Influence of Cold Pressing of Linseeds on Oil Production and the Stabilization of Oil by Antioxidants
AuthorDiana Mandura
MentorTihomir Moslavac (mentor)
MentorDaniela Paulik (pomoć pri izradi, neposredni voditelj)
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 country2021-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada odnosio se na ispitivanje utjecaja procesnih parametara prešanja sjemenke lana na učinkovitost proizvodnje hladno prešanog ulja te njegovu kvalitetu. Prešanje sjemenki lana provedeno je na pužnoj preši, a tijekom rada podešavali su se parametri: nastavak za izlaz pogače, temperatura grijača glave preše i frekvencija elektromotora. Nakon postupka prešanja dobiveno sirovo ulje se skladištilo na tamnom mjestu sedam dana, a potom je provedena vakuum filtracija kojom su se uklonile zaostale netopljive nečistoće iz ulja. Kvaliteta proizvedenog hladnog prešanog lanenog ulja ispitivana je standardnim metodama za određivanje: peroksidnog broja, slobodne masne kiseline, udjela vlage i netopljivih nečistoća. Također, u radu je ispitana oksidacijska stabilnost proizvedenog ulja pomoću Schaal Oven testa. U svrhu provođenja testa korišteni su antioksidansi (prirodni, sintetski) i sinergisti. Dobiveni rezultati ispitivanja ukazuju da se primjenom najmanjeg nastavka za izlaz pogače (6 mm) dobilo najviše ulja i najmanji je udio zaostalog ulja u pogači. Veće iskorištenje ulja je kod viših temperatura glave preše i kod manje frekvencije elektromotora. Najbolje antioksidacijsko djelovanje u zaštiti lanenog ulja pokazao je ekstrakt ružmarina (OxyLess CS), a ekstrakt zelenog čaja i ekstrakt tropa jabuke (96 % EtOH) su djelovali kao prooksidansi.
Abstract (english)
The goal of this thesis was to examine the influence of the process parameters of flaxseed pressingon the efficiency of cold-pressed oil production and its quality. The flaxseed was screw pressed and the following parameters were adjusted during the process: extension for the press cake outlet, temperature of the output press head, and the electric motor frequency. Following the pressing process, the obtained crude oil was stored in a dark place for seven days after which residual insoluble impurities were removed by vacuum filtration.The quality of the produced cold-pressed flaxseed oil was tested by standard methods for the determination of: peroxide value, the level of free fatty acids, moisture and insoluble impurities content. Oxidative stability was also tested using the Schaal Oven test for which antioxidants (natural, synthetic) and synergists were used. Test results indicate that the most oil was obtained and the least residual cake oil content was observed when the smallest extension for the press cake outlet (6 mm) was used. The most oil was yielded at higher press head temperaturs and at lower electric motor frequencies. The best antioxidant activityin the protection of flaxseed oil wasshown by rosemary extract (OxyLess CS) while green tea and apple pomace extracts (96% EtOH) acted as prooxidants.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:987478
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
Created on2021-09-02 09:59:36