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undergraduate thesis
Tehnologija proizvodnje hladno prešanog ulja koštica šljive
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:396834
Bračić, Ana
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

Bračić, A. (2022). Tehnologija proizvodnje hladno prešanog ulja koštica šljive (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:396834

Bračić, Ana. "Tehnologija proizvodnje hladno prešanog ulja koštica šljive." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:396834

Bračić, Ana. "Tehnologija proizvodnje hladno prešanog ulja koštica šljive." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:396834

Bračić, A. (2022). 'Tehnologija proizvodnje hladno prešanog ulja koštica šljive', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:396834

Bračić A. Tehnologija proizvodnje hladno prešanog ulja koštica šljive [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:396834

A. Bračić, "Tehnologija proizvodnje hladno prešanog ulja koštica šljive", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:396834

Metadata
TitleTehnologija proizvodnje hladno prešanog ulja koštica šljive
Title (english)The Technology of Production of Cold Pressed Plum Stone Oil
AuthorAna Bračić
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 country2022-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uljarice koristimo uglavnom kao sirovinu za proizvodnju jestivih ulja. Razlikujemo tri kategorije ulja, a to su: rafinirano, djevičansko i hladno prešano ulje. Visoko odabrana kvaliteta sirovine i pridržavanje propisanih pravila za način prerade sirovine značajna su za visoku kvalitetu krajnjeg proizvoda. Koštica šljive nusproizvod je prehrambene industrije iz kojeg se prešanjem sjemenke može dobiti jestivo hladno prešano ulje čijom se konzumacijom smanjuje rizik obolijevanja od kroničnih bolesti. Kod proizvodnje hladno prešanog ulja koštica šljive ne koristi se primjena topline, za razliku od proizvodnje djevičanskih ulja. Prije samog prešanja koštica šljive prolazi procese pripreme sirovine, čisti se, ljušti i melje sjemenka te nakon toga odlazi na pužnu prešu. Nakon završnog prešanja količina zaostalog ulja u pogači iznosi 8-10 % ulja. Dobivenom se sirovom ulju odvajaju netopljive nečistoće te se naknadno obrađuje, pakira u tamne staklene boce i skladišti.
Abstract (english)
We use oilseeds mainly as a raw material for the production of edible oils. We distinguish between three categories of oil, namely: refined, virgin and cold-pressed oil. The highly selected quality of the raw material and adherence to the prescribed rules for the method of raw material processing are important for the high quality of the final product. The pit of a plum is a by-product of the food industry, from which, by pressing, edible cold-pressed oil can be obtained, the consumption of which reduces the risk of contracting chronic diseases. In the production of cold-pressed plum stone oil, heat is not used, in contrast to the production of virgin oils. Before pressing, the plum stone goes through the raw material preparation process, it is cleaned, peeled and ground, and then it goes to the screw press. After the final pressing, the amount of residual oil in the cake amounts to 8-10 % oil. Insoluble impurities are separated from the obtained oil and it is subsequently processed, packed in dark glass bottles and stored.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:396834
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 on2022-09-27 07:13:36