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undergraduate thesis
Tehnologija proizvodnje djevičanskog orahovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:266708
Džinić, Ivana
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

Džinić, I. (2023). Tehnologija proizvodnje djevičanskog orahovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:266708

Džinić, Ivana. "Tehnologija proizvodnje djevičanskog orahovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:266708

Džinić, Ivana. "Tehnologija proizvodnje djevičanskog orahovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:266708

Džinić, I. (2023). 'Tehnologija proizvodnje djevičanskog orahovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:266708

Džinić I. Tehnologija proizvodnje djevičanskog orahovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:266708

I. Džinić, "Tehnologija proizvodnje djevičanskog orahovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:266708

Metadata
TitleTehnologija proizvodnje djevičanskog orahovog ulja
Title (english)The Technology for the Production of Virgin Walnut Oil
AuthorIvana Džinić
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 country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Jestiva biljna ulja su od izrazite važnosti u ljudskoj prehrani. Proizvode se uglavnom od uljarica ili drugih biljnih plodova čija jezgra sadrži visok udio ulja. Izbor kvalitetne sirovine je prvi korak kod proizvodnje visoko kvalitetnog ulja. Jezgra oraha, kao nutritivno bogata namirnica sa sadržajem ulja od 60-70 % predstavlja dobru sirovinu za proizvodnju. Kod proizvodnje treba obratiti pozornost na sve korake i procese, kako bi osigurali kvalitetu od početka do kraja proizvodnje. Faze pripreme jezgre oraha za preradu sastoje se od ljuštenja, čišćenja, sušenja i skladištenja. Nakon pripreme sirovine, slijedi prerada jezgre oraha u jestivo ulje. S obzirom na to da pri proizvodnji koristimo i primjenu topline, za rezultat ćemo dobiti djevičansko orahovo ulje. Prešanje jezgre se odvija na hidrauličnoj presi, a uz produkt djevičanskog orahovog ulja, dobivamo i nusprodukt orahovu pogaču. Pogača se kasnije koristi za dobivanje brašna za prehrambenu industriju ili kao stočna hrana. Sirovo ulje sadrži netopljive čestice, koje je potrebno ukloniti taloženjem i filtracijom kako bismo dobili što kvalitetnije ulje s odgovarajućim senzorskim svojstvima. S obzirom na visoku osjetljivost orahovog ulja, posebnu pozornost treba obratiti na ambalažu i uvjete skladištenja krajnjeg proizvoda.
Abstract (english)
Edible vegetable oils are extremely important in human nutrition. They are produced mainly from oilseeds or other fruits, the core of which contains a high proportion of oil. The choice of high-quality raw materials is the first step in the production of high-quality oil. Walnut kernels, as a nutritionally rich food with an oil content of 60-70%, represent a good raw material for production. During production, attention should be paid to all steps and processes, in order to ensure quality from the beginning to the end of production. The preparation stages for kernel processing consist of shelling, cleaning, drying and storage. After the raw material is prepared, walnuts are processed into edible oil. Given that we also use heat during production, the result will be virgin walnut oil. Pressing of the mace takes place on a screw press, and in addition to the product of virgin walnut oil, we also get a byproduct of walnut cake. The cake is later used to obtain flour for the food industry or as animal feed. Crude oil contains insoluble particles, which need to be removed by sedimentation and filtration in order to obtain the highest quality oil with appropriate sensory properties. Considering the high sensitivity of walnut oil, special attention should be paid to the packaging and storage conditions of the final product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:266708
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 on2023-09-29 12:07:42