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master's thesis
Proizvodnja i stabilizacija hladno prešanog ulja chie (Salvia hispanica L.)
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:795417
Lijić, Martina
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

Lijić, M. (2014). Proizvodnja i stabilizacija hladno prešanog ulja chie (Salvia hispanica L.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:795417

Lijić, Martina. "Proizvodnja i stabilizacija hladno prešanog ulja chie (Salvia hispanica L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:795417

Lijić, Martina. "Proizvodnja i stabilizacija hladno prešanog ulja chie (Salvia hispanica L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:795417

Lijić, M. (2014). 'Proizvodnja i stabilizacija hladno prešanog ulja chie (Salvia hispanica L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:795417

Lijić M. Proizvodnja i stabilizacija hladno prešanog ulja chie (Salvia hispanica L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:795417

M. Lijić, "Proizvodnja i stabilizacija hladno prešanog ulja chie (Salvia hispanica L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:795417

Metadata
TitleProizvodnja i stabilizacija hladno prešanog ulja chie (Salvia hispanica L.)
Title (english)The production and stabilization of cold-pressed chia oil (Salvia hispanica L.)
AuthorMartina Lijić
MentorTihomir Moslavac (mentor)
MentorStela Jokić (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberStela Jokić
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2014-12-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Salvia hispanica L. (chia) je biljka iz porodice Labiatae, čije sjemenke sadrže 25-35 % ulja i imaju visok sadržaj omega-3 linolenske masne kiseline. Hladno prešano ulje chie proizvedeno je postupkom prešanja sjemenki chie na kontinuiranoj pužnoj preši, pri čemu su dobivena tri proizvoda: sirovo ulje, uljni talog i pogača. Nakon prešanja provedeno je prirodno taloženje dobivenog sirovog ulja i vakuum fltracija. U ovom radu ispitivan je utjecaj procesnih parametara prešanja chie (temperatura zagrijavanja glave preše, veličina otvora glave preše i brzina pužnice - frekvencija elektromotora) na iskorištenje ulja i osnovne parametre kvalitete hladno prešanog ulja chie. Također je određena i oksidacijska stabilnost ulja, sa i bez dodanih antioksidanasa. Ispitivan je utjecaj pojedinog prirodnog antioksidansa na održivost hladno prešanog ulja chie. Primjenom standardnih metoda, određeni su parametri kvalitete ulja: peroksidni broj, udio slobodnih masnih kiselina, netopljive nečistoće, udio vlage u ulju. Antioksidansi korišteni u ovom istraživanju su: ekstrakt ružmarina (OxyLess®.CS), ekstrakt zelenog čaja, ekstrakt nara, ekstrakt maslinovog lista, eterična ulja origana, kadulje i rtanjskog čaja. Oksidacijska stabilnost ulja ispitana je primjenom Oven testa. Rezultati ispitivanja prikazani su kao vrijednost peroksidnog broja tijekom 4 dana trajanja testa. Najveće iskorištenje ulja kod prešanja sjemenke chie dobiveno je primjenom sljedećih procesnih parametara: nastavak za izlaz pogače 8 mm, brzina pužnice 35 Hz i temperatura glave preše 100°C. Od ispitivanih prirodnih antioksidanasa značajni antioksidacijski učinak pokazao je samo ekstrakt ružmarina OxyLess®.CS i ekstrakt zelenog čaja u udjelima 0,1 % i 0,3 %.
Abstract (english)
Salvia hispanica L. ( chia ) is a plant of Labiatae family, whose seeds contain 25-35 % oil and have a high content of omega-3 linolenic fatty acid. The cold pressed chia oil was produced by pressing of chia seeds on a continued screw press, where three products are obtained: crude oil, oil sludge and cake. After the pressing, natural deposition of the produced crude oil and vacuum filtration was carried out. In this work, the influence of process parameters (temperature head presses, nozzle size and the screw speed - frequency) on oil yield and basic quality parameters of cold pressed chia oil was tested. The oxidation stability of oil was also examined, with and without added antioxidants. Influence of every individual natural antioxidant on the sustainability of the cold pressed chia oil was examined. With the application of standard methods, the oil quality parameters: peroxide number, free fat acids content, insoluble impurities, oil moisture content were determined. Antioxidants used in this research were as follows: rosemary extract (OxyLess®.CS), green tea extract, pomegranate extract, olive leaf extract, essential oils of oregano, sage and winter savory tea. The oxidation stability of oil was tested using the Oven test. Test results are shown as a peroxide number value over the 4 days duration of the test. The highest yield of chia oil was obtained by pressing at following process parameters: nozzle size 8 mm, frequency 35 Hz and the press head temperature 100°C. The most significant antioxidant effect shows only the rosemary extract OxyLess®.CS and the green tea extract in concentration of 0.1 % and 0.3 %.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:795417
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 In copyright icon
Created on2015-12-17 13:07:10