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master's thesis
Optimizacija procesa dobivanja orahovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:831757
Bošnjak, Andreja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials

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Bošnjak, A. (2015). Optimizacija procesa dobivanja orahovog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:831757

Bošnjak, Andreja. "Optimizacija procesa dobivanja orahovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:831757

Bošnjak, Andreja. "Optimizacija procesa dobivanja orahovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:831757

Bošnjak, A. (2015). 'Optimizacija procesa dobivanja orahovog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:831757

Bošnjak A. Optimizacija procesa dobivanja orahovog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:831757

A. Bošnjak, "Optimizacija procesa dobivanja orahovog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:831757

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Metadata
TitleOptimizacija procesa dobivanja orahovog ulja
Title (english)Optimization of walnut oil production
AuthorAndreja Bošnjak
MentorStela Jokić (mentor)
MentorTihomir Moslavac (komentor)
Committee memberDarko Velić
Committee memberMate Bilić
Committee memberStela Jokić
Committee memberTihomir Moslavac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Process Design and Construction Materials)
Osijek
Defense date and country2015-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Orah je danas širom svijeta poznat kao funkcionalna hrana. Prilikom proizvodnje ulja važno je postići optimalne uvjete procesa kako bi se postigao što veći prinos. U ovom radu orahovo ulje je dobiveno postupkom prešanja i ekstrakcijom supekritičnim CO2. Analizirani su sljedeći parametri: temperatura zagrijavanja glave preše (70, 85 i 100 °C), frekvencija elektromotora (20, 30, 40 Hz) te veličina otvora glave pužne preše za izlaz pogače (8, 10, 12 mm) te su prilikom provedbe eksperimenta dobiveni optimalni parametri za provedbu ekstrakcije ulja. U dobivenom ulju određeni su sljedeći parametri kvalitete: peroksidni broj, slobodne masne kiseline, netopljive nečistoće, udio vlage u ulju, jodni broj, saponifikacijski broj, p-anisidinski i totox broj. Zaostalo ulje iz pogače, nakon hladnog prešanja pri optimalnim uvjetima, ekstrahiralno je pomoću superkritičnog CO2 s ciljem potpunog iskorištenja ulja. Sadržaj tokoferola u ulju dobivenom prešanjem i ulju dobivenom ekstrakcijom supekritičnim CO2 je određen i uspoređen.
Abstract (english)
Walnut is recognized worldwide as a functional health food. In the walnut oil production it is very important to find an appropriate method to recover the oil from seeds. Walnut oil in this study was obtained by pressing the seeds followed by extraction with supercritical CO2. The effects of pressing temperature (70, 85, 100 °C), frequency (20, 30, 40 Hz) and nozzle size (8, 10, 12 mm) in pressing experiments on oil recovery and oil temperature were monitored. The optimal calculated pressing condition within the experimental range of the variables studied was determined. In obtained walnut oil the following parameters were analyzed: peroxide value, free fatty acids, insoluble impurities, moisture content, iodine value, saponification value, p-anisidine value and Totox value. The residual oil from pressed cake obtained at optimal conditions was extracted with CO2 with the aim of complete oil recovery. Content of tocopherols in walnut oil obtained by screw pressing and oil extracted by supercritical CO2 were compared.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:831757
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-09-28 14:35:19

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