prikaz prve stranice dokumenta Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog repičinog ulja primjenom pužne preše
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undergraduate thesis
Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog repičinog ulja primjenom pužne preše
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:315318
Pavičić, Marta
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

Pavičić, M. (2022). Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog repičinog ulja primjenom pužne preše (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:315318

Pavičić, Marta. "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog repičinog ulja primjenom pužne preše." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:315318

Pavičić, Marta. "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog repičinog ulja primjenom pužne preše." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:315318

Pavičić, M. (2022). 'Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog repičinog ulja primjenom pužne preše', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:315318

Pavičić M. Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog repičinog ulja primjenom pužne preše [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:315318

M. Pavičić, "Utjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog repičinog ulja primjenom pužne preše", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:315318

Metadata
TitleUtjecaj kondicioniranja i ljuske suncokreta na proizvodnju jestivog repičinog ulja primjenom pužne preše
Title (english)The Influence of Conditioning and Sunflower Shells on the Production of Edible Rapeseed Oil Using Screw Presses
AuthorMarta Pavičić
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 country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Repičino ulje dobiveno je postupkom prešanja na kontinuiranoj pužnoj preši OP-650 W.Cilj ovog rada bio je ispitati utjecaj kondicioniranja sjemenke uljane repice na iskorištenje ulja tijekom prešanja. Također će se ispitati utjecaj dodatka ljuske suncokreta u sjemenke uljane repice na uspješnost proizvodnje sirovog ulja i hladno prešanog ulja. Nakon prešanja određen je volumen i temperatura sirovog ulja te potrebno vrijeme prešanja. Provedeno je prirodno taloženje, te vakuum filtracija sirovog ulja radi dobivanja hladno prešanog ulja. Primjenom standardnih metoda određeni su osnovni parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio netopljivih nečistoća i udio vode. Rezultati istraživanja pokazuju da kondicioniranje i dodatak ljuske suncokreta utječu na iskorištenje ulja tijekom prešanja. Kondicioniranjem repice kod veće temperature te dodatak većeg udjela ljuske suncokreta proizvedena je veća količina ulja.
Abstract (english)
Rapeseed oil was obtained by pressing on continuous worm press OP-650W. The aim of this paper is to examine the influence of conditioning rapeseed on oil utilization during pressing. The influence of sunflower shells on rapeseed on the successful production of crude oil and cold pressed oil will also be investigated. Following the pressing process, a decision is made on volume and temperature of rapeseed oil, as well as pressing time. Additional steps are natural precipitation of rapeseed oil, vacuum filtration of rapeseed oil to obtain cold pressed oil. Some of the basic parameters for oil quality that are determined using standard methods are: peroxide number, free fatty acids, the proportion of insoluble impurities and moisture water. Finally, the results of research show that conditioning, sunflower shell affect oil recovery during the pressing process. Conditioning rapeseed at higher temperatures and the addition of a larger proportion of sunflower seed shells a greater amount of oil was produced.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:315318
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 on2022-10-04 14:27:04