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undergraduate thesis
Tehnologija proizvodnje hladno prešanog lanenog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:757530
Martinović, Andrijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Martinović, A. (2017). Tehnologija proizvodnje hladno prešanog lanenog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:757530

Martinović, Andrijana. "Tehnologija proizvodnje hladno prešanog lanenog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:757530

Martinović, Andrijana. "Tehnologija proizvodnje hladno prešanog lanenog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:757530

Martinović, A. (2017). 'Tehnologija proizvodnje hladno prešanog lanenog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:757530

Martinović A. Tehnologija proizvodnje hladno prešanog lanenog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:757530

A. Martinović, "Tehnologija proizvodnje hladno prešanog lanenog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:757530

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Metadata
TitleTehnologija proizvodnje hladno prešanog lanenog ulja
Title (english)The technology of producing cold pressed flaxseed oil
AuthorAndrijana Martinović
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 country2017-05-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Lan, (Linum usitatissimum L.) biljka je koja ima različitu primjenu te predstavlja jednu od najstarijih tekstilnih biljaka. Sjeme lana je bogat izvor masnih kiselina i proteina te se stoga koristi kao sirovina za proizvodnju ulja. Odličan je izvor omega 3 i omega 6 masnih kiselina. Hladno prešano laneno ulje proizvodi se mehaničkim prešanjem, bez zagrijavanja sjemenki prilikom čega dolazi do očuvanja nutritivne vrijednosti te postizanja kvalitete proizvoda. Za proizvodnju hladno prešanog lanenog ulja iznimnu važnost predstavlja kvaliteta sirovine te prije prešanja sirovina mora proći operacije čišćenja i sušenja. Pročišćavanje sirovog ulja vrši se isključivo pranjem vodom, taloženjem, centrifugiranjem i filtriranjem. Cij rada je predstaviti karakteristike i proizvodnju lanenog ulja dobivenog hladnim prešanjem.
Abstract (english)
Lan, Linum usitatissimum L. is a plant that has many uses and is one of the oldest textile plants. Flaxseed is a source of fatty acids and proteins and therefore is used as a raw material for oil production. An excellent source of omega 3 and omega 6 fatty acids. Cold pressed oils are produced by mechanical pressing, without heating, which results in preserving nutritional value and achieving product quality. For the production of cold pressed oils, the quality of the raw material is of paramount importance and before the pressing of the raw material it is necessary to undergo the operations of cleaning, peeling and slicing. The purification of the oil is carried out exclusively by washing with water, precipitation, centrifugation and filtration. The paper's work is to present the characteristics and production of flaxseed oil obtained by cold pressing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:757530
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2017-07-05 07:11:25

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