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undergraduate thesis
Tehnologija proizvodnje hladno prešanog ulja pistacije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:250178
Leskovar, Maja
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

Leskovar, M. (2022). Tehnologija proizvodnje hladno prešanog ulja pistacije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:250178

Leskovar, Maja. "Tehnologija proizvodnje hladno prešanog ulja pistacije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:250178

Leskovar, Maja. "Tehnologija proizvodnje hladno prešanog ulja pistacije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:250178

Leskovar, M. (2022). 'Tehnologija proizvodnje hladno prešanog ulja pistacije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:250178

Leskovar M. Tehnologija proizvodnje hladno prešanog ulja pistacije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:250178

M. Leskovar, "Tehnologija proizvodnje hladno prešanog ulja pistacije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:250178

Metadata
TitleTehnologija proizvodnje hladno prešanog ulja pistacije
Title (english)The Technology of Production of Cold Pressed Pistachios Oil
AuthorMaja Leskovar
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 country2022-06-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uljarice se mogu koristiti za izravnu potrošnju ili kao sirovina za proizvodnju jestivih ulja. Kako bi se dobilo kvalitetno ulje potrebno je koristiti kvalitetnu sirovinu i pridržavati se pravila kod prerade sirovine do ulja. Postoje 3 kategorije jestivih biljnih ulja s obzirom na tehnologiju proizvodnje: rafinirano, hladno prešano i djevičansko ulje. Jezgra pistacije se može koristiti za proizvodnju visokokvalitetnog hladno prešanog ulja. Faze pripreme sirovine za preradu sastoje se od transporta, čišćenja, sušenja i skladištenja pistacije. Navedene tehnološke operacije ključne su za dobivanje ulja zadovoljavajuće kvalitete. Proces proizvodnje hladno prešanog ulja pistacije, za razliku od proizvodnje djevičanskih ulja, ne uključuje primjenu topline. Proces prešanja jezgre pistacije se provodi na pužnoj preši i kao produkt dobivamo sirovo ulje i pogaču. Sirovo ulje potrebno je očistiti od netopljivih čestica kako bi se očuvala dobra senzorska svojstva hladno prešanog ulja pistacije.
Abstract (english)
Oilseeds can be used for immediate consumption or as a raw material for edible oil production. In order to obtain quality oil, it is necessary to use quality raw materials and adhere to the rules when processing raw materials into oil. There are 3 categories of edible vegetable oils with respect to production technology: refined, cold-pressed and virgin oil. Pistachio kernels can be used to produce high quality cold-pressed oil. Preparation of raw materials for processing consists of transport, cleaning, drying and storing pistachio. These technological operations are crucial for obtaining oil of satisfactory quality. The process of producing cold-pressed pistachio oil, unlike the production of virgin oils, does not involve the application of heat. The process of pressing pistachio kernels is carried out on a screw press and as a product we get crude oil and oil cake. Crude oil needs to be cleaned of insoluble particles in order to preserve the good sensory properties of cold-pressed pistachio oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:250178
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 on2022-06-15 08:34:45