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master's thesis
Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:800938
Ripić, Andreja
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

Ripić, A. (2023). Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:800938

Ripić, Andreja. "Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:800938

Ripić, Andreja. "Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:800938

Ripić, A. (2023). 'Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:800938

Ripić A. Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:800938

A. Ripić, "Utjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:800938

Metadata
TitleUtjecaj frekvencije elektromotora, temperature glave preše i nastavka za izlaz pogače tijekom prešanja sjemenke lana na iskorištenje ulja
Title (english)The Influence of the Electric Motor Frequency, the Temperature of the Press Head and the Attachment for the Cake Outlet During the Pressing of Flax Seeds on the Oil Yield
AuthorAndreja Ripić
MentorTihomir Moslavac (mentor)
MentorDaniela Paulik (pomoć pri izradi, neposredni voditelj)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberKrunoslav Aladić (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 country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Lan, Linum usitatissimum L. je uzgajan još prije 3000 godina, to je najstarija i nekad glavna tekstilna biljka na području umjerene i hladnije klime. Sjemenke lana su bogate uljem i proteinima te imaju visok udio nezasićenih masnih kiselina. Sirovo laneno ulje ima tamno žutu boju, i jak specifičan miris i okus. U ovom radu hladno prešano laneno ulje proizvedeno je na kontinuiranoj pužnoj preši te je ispitivan utjecaj procesnih parametara prešanja sjemenke lana na iskorištenje hladno prešanog ulja. Tijekom prešanja ispitivani parametri su: veličina nastavka za izlaz pogače, temperatura glave preše i frekvencija elektromotora. Na proizvedenom hladnom prešanom lanenom ulju određeni su osnovni parametri kvalitete: peroksidni broj, slobodne masne kiseline, udio vode, udio netopljivih nečistoća te je utvrđena sukladnost prema Pravilniku o jestivim uljima i mastima (NN 11/19). Rezultati pokazuju da ispitivani parametri kvalitete prešanja su u skladu s vrijednostima prema Pravilniku, osim netopljivih nečistoća koje su nešto povećane te je potrebno produžiti vrijeme taloženja krutih čestica iz sirovog ulja.
Abstract (english)
Flax, Linum usitatissimum L. was cultivated 3000 years ago, it is the oldest and once the main textile plant in the area of moderate and colder climate. Flax seeds are rich in oil and protein and have a high proportion of unsaturated fatty acids. Raw linseed oil has a dark yellow color, and a strong specific smell and taste. In this work, cold-pressed linseed oil was produced on a continuous screw press, and the influence of process parameters of linseed pressing on the utilization of cold-pressed oil was investigated. During pressing, the tested parameters are: the size of the attachment for the cake output, the temperature of the heater of the press head and the frequency of the electric motor. The basic parameters of oil quality were determined on the produced cold-pressed linseed oil: peroxide number, free fatty acids, water content, and insoluble impurities. Compliance with the Ordinance on Edible Oils and Fats (OG 11/19) was established. The results show that the investigated pressing parameters affect the utilization of linseed oil. The results show that the examined pressing quality parameters are in accordance with the values according to the Ordinance, except for the insoluble impurities which have increased somewhat and it is necessary to extend the settling time of solid particles from the crude oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:800938
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-10-02 09:01:15