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undergraduate thesis
KAKVOĆA HLADNO PREŠANOG ULJA SIKAVICE
2020. urn:nbn:hr:112:721632
Mrazek, Mateja
Polytehnic in Pozega

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Mrazek, M. (2020). KAKVOĆA HLADNO PREŠANOG ULJA SIKAVICE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:721632

Mrazek, Mateja. "KAKVOĆA HLADNO PREŠANOG ULJA SIKAVICE." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:721632

Mrazek, Mateja. "KAKVOĆA HLADNO PREŠANOG ULJA SIKAVICE." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:721632

Mrazek, M. (2020). 'KAKVOĆA HLADNO PREŠANOG ULJA SIKAVICE', Undergraduate thesis, Polytehnic in Pozega, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:721632

Mrazek M. KAKVOĆA HLADNO PREŠANOG ULJA SIKAVICE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2020 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:112:721632

M. Mrazek, "KAKVOĆA HLADNO PREŠANOG ULJA SIKAVICE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:112:721632

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Metadata
TitleKAKVOĆA HLADNO PREŠANOG ULJA SIKAVICE
Title (english)QUALITY OF COLD PRESSED SYLIBUM MARIANUM L.SEED OIL
AuthorMateja Mrazek
MentorMaja Ergović Ravančić (mentor)
MentorTihomir Moslavac (komentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberMaja Ergović Ravančić (član povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Hladno prešano ulje sikavice odlikuje se izvrsnom mazivošću jer pripada grupi visoko polaritetnih ulja, što ga karakterizira kao nositelja biološki aktivnih tvari. Ulje sikavice je nježnog okusa i mirisa koje se dobiva postupkom hladnog prešanja sjemenki bez ljuštenja na kontinuiranoj pužnoj preši. Temperatura pri prešanju ne prelazi 50°C što za posljedicu ima očuvanje većine poželjnih nutrijenata iz sjemenki. Na efikasnost proizvodnje hladno prešanog ulja sikavice utječu procesni... More parametri prešanja: veličina nastavka za regulaciju izlaza pogače, temperatura glave preše i frekvencija elektromotora odnosno brzina pužnice. Navedenim postupkom dobiva se sirovo ulje, koje se pročišćuje procesom sedimentacije i filtracije, te uljna pogača kao nusprodukt prešanja. Rezultati ovoga rada pokazuju da frekvencija i temperatura zagrijavanja glave preše utječu na iskorištenje hladno prešanog ulja sikavice. Less
Abstract (english)
Cold pressed sycamore oil is characterized by excellent lubricity because it belongs to the group of high polarity oils, which characterizes it as a carrier of biologically active substances. Sycamore oil has a delicate taste and aroma obtained by cold pressing the seeds without peeling on a continuous screw press. The pressing temperature does not exceed 50 ° C, which results in the preservation of most of the desirable nutrients from the seeds. The production efficiency of... More cold-pressed sycamore oil is influenced by theprocess parameters of pressing: the size of the nozzle for regulating the cake outlet, the temperature of the press head and the frequency of the electric motor and the speed of the auger. This process produces crude oil, which is purified by sedimentation and filtration, and oil cake as a by-product of pressing. The results of this work show that the frequency and temperature of heating of the press head affect the yield of cold-pressed sycamore oil. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:721632
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/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 on2022-10-06 12:06:51
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