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master's thesis
Utjecaj lokaliteta i sorte na iskorištenje i stabilizaciju hladno prešanog ulja soje (Glycine max L.)
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:077567
Posavac, 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

Posavac, I. (2024). Utjecaj lokaliteta i sorte na iskorištenje i stabilizaciju hladno prešanog ulja soje (Glycine max L.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:077567

Posavac, Ivana. "Utjecaj lokaliteta i sorte na iskorištenje i stabilizaciju hladno prešanog ulja soje (Glycine max L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:077567

Posavac, Ivana. "Utjecaj lokaliteta i sorte na iskorištenje i stabilizaciju hladno prešanog ulja soje (Glycine max L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:077567

Posavac, I. (2024). 'Utjecaj lokaliteta i sorte na iskorištenje i stabilizaciju hladno prešanog ulja soje (Glycine max L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:077567

Posavac I. Utjecaj lokaliteta i sorte na iskorištenje i stabilizaciju hladno prešanog ulja soje (Glycine max L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:077567

I. Posavac, "Utjecaj lokaliteta i sorte na iskorištenje i stabilizaciju hladno prešanog ulja soje (Glycine max L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:077567

Metadata
TitleUtjecaj lokaliteta i sorte na iskorištenje i stabilizaciju hladno prešanog ulja soje (Glycine max L.)
Title (english)Influence of Locality and Variety on Utilization and Stabilization of Cold-pressed Soybean Oil (Glycine max L.)
AuthorIvana Posavac
MentorTihomir Moslavac (mentor)
MentorTihana Marček (komentor)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberTihana Marček (član povjerenstva)
Committee memberKrunoslav Aladić (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 country2024-11-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj rada bio je proizvesti hladno prešano ulje sjemenki različitih sorti soje s dva različita lokaliteta i tako ispitati utjecaj: lokaliteta, sorte i različitog promjera nastavaka za izlaz pogače na iskorištenje i stablizaciju dobivenog ulja. U ovom istraživanju ulje je proizvedeno pomoću dva različita promjera nastavaka za izlaz pogače (6 mm i 8 mm). Osijek i Tovarnik dva su lokaliteta s čijih je polja uzet uzorak sjemenki različitih sorti soje. Istraživanje se provodilo sa sortama: Tena, Pedro, NS Apolo, Korana, Ika, Galina i ES Palador. Prešanje sjemenki soje provodilo se na laboratorijskoj pužnoj preši. Na dobivenim uzorcima hladno prešanog ulja analizirani su parametri kvalitete: peroksidni broj, slobodne masne kiseline, udio vlage i netopljivih nečistoća kao i parametri identifikacije ulja jodni i saponifikacijski broj. Rezultati istraživanja pokazali su da veličina nastavka za izlaz pogače te lokalitet uzgoja i sorta soje utječu tijekom prešanja na iskorištenje ulja. Bolje iskorištenje ulja dobiveno je prešanjem sjemenki soje s oba lokaliteta primjenom nastavka za izlaz pogače 8 mm u odnosu na 6 mm. Soja uzgojena na lokalitetu Tovarnik prešanjem daje veću količinu ulja nego soja s lokaliteta Osijek. Sorta koja je prešanjem dala najviše ulja s lokaliteta Tovarnik bila je ES Palador i Galina, a s lokaliteta Osijek je Tena. Najbolju oksidacijsku stabilnost pokazuje ulje sorte NS Apolo s lokaliteta Tovarnik te Korana s lokaliteta Osijek.
Abstract (english)
The aim of the study was to produce cold-pressed oil from seeds of different soybean varieties grown at two different locations and to investigate the impact of the following factors: location, variety, and different diameters of the attachment for cake output on oil yield and stabilization. In this study, oil was produced using two different diameters of the attachment for cake output (6 mm and 8 mm). Osijek and Tovarnik were the two locations from which soybean seed samples of various varieties were taken. The research was conducted with the following varieties: Tena, Pedro, NS Apolo, Korana, Ika, Galina, and ES Palador. Soybean seeds were pressed using a laboratory screw press. The quality indicators of the cold-pressed oil were determined such as peroxide value, free fatty acids, moisture content, and insoluble impurities, as well as oil identification parameters such as iodine and saponification values. The research results showed that the size of the attachment for cake output, the cultivation location, and the soybean variety, all affect oil yield during pressing. The best oil yield was obtained by pressing soybeans from both locations using an 8 mm the attachment for cake output compared to the 6 mm attachment. Soybeans grown in Tovarnik produced a higher oil yield than soybeans from Osijek. The variety that yielded the most oil at the Tovarnik location was ES Palador and Galina, while at the Osijek location, it was Tena. The best oxidatitive stability was shown by the oil from the NS Apolo variety from Tovarnik and the Korana variety from Osijek.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:077567
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a 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 on2024-12-05 15:56:21