prikaz prve stranice dokumenta Proizvodnja hladno prešanog ulja ricinusa
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undergraduate thesis
Proizvodnja hladno prešanog ulja ricinusa
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:605085
Kegalj, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Kegalj, B. (2020). Proizvodnja hladno prešanog ulja ricinusa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:605085

Kegalj, Barbara. "Proizvodnja hladno prešanog ulja ricinusa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:605085

Kegalj, Barbara. "Proizvodnja hladno prešanog ulja ricinusa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:605085

Kegalj, B. (2020). 'Proizvodnja hladno prešanog ulja ricinusa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:605085

Kegalj B. Proizvodnja hladno prešanog ulja ricinusa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:605085

B. Kegalj, "Proizvodnja hladno prešanog ulja ricinusa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:605085

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Metadata
TitleProizvodnja hladno prešanog ulja ricinusa
Title (english)Production of Cold Pressed Castor Seed Oil
AuthorBarbara Kegalj
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 country2020-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ricinus ili skočac (Ricinus communis L.) je višegodišnja zeljasta biljka iz porodice mlječika (Euphorbiaceae). Ulje ricinusa dobiva se hladnim prešanjem sjemena ricinusa. Najvažniji ekološki uvjeti za uspjevanje ricinusa su temperatura, dovoljna količina vode, svjetlost te pH zemljišta. Tijekom proizvodnje potrebno je voditi računa o odabiru sirovine, uvjetima proizvodnje, žetve, transporta, čišćenja, primjeni kontroliranih uvjeta skladištenja, te konstantnoj kontroli kvalitete za vrijeme prerade. Pri proizvodnji hladno prešanih ulja sušenje nakon žetve je neophodno, bez obzira na način i uvjete skladištenja. Za usitnjavanje i prešanje sjemenki ricinusa upotrebljava se mlin na valjke i stroj za prešanje na vijak što olakšava izdvajanje ulja. Krajnji se materijal izbacuje iz preše i naziva se ricinusov kolač koji sadrži približno 10 % sadržaja ricinusovog ulja. Iako se može konzumirati u vrlo maloj količini, ricinusovo ulje se često koristi u agrikulturi i prehrambenoj industriji. Ricinusov kolač je najbolje organsko stajsko gnojivo koje povoljno utječe na plodnost tla bez nanošenja štete.
Abstract (english)
Castor bean (Ricinus communis) is an evergreen herbaceous or semi-woody large shrub in the Spurge Family (Euphorbiaceae). Castor oil is obtained by cold pressing castor seeds. The most important ecological conditions for the growth of castor are temperature, sufficient water, light and soil pH. During production, it is necessary to take into account the selection of raw materials, production conditions, harvesting, transport, cleaning, application of controlled storage conditions, and constant quality control during processing. In the production of cold-pressed oils, drying after harvest is necessary, regardless of the method and conditions of storage. A screw oil press machine is used to grind castor oil seeds, which facilitates oil removal. The final material is removed from the press and is called castor cake which contains approximately 10% castor oil content. Although it can be consumed in very small quantities, castor oil is often used in agriculture and the food industry. Castor cake is the best organic manure that has a beneficial effect on soil fertility without harming it.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:605085
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 on2020-10-06 07:38:48

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