Utjecaj postupka pripreme sjemena na iskorištenje procesa proizvodnje sojinog ulja

undergraduate thesis

• Title (english): The impact of the manufacturing process of soybean oil to yield
• Author: Kristina Mačešić
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2014-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je utvrditi utjecaj procesa pripreme sojinog sjemena na iskorište-nje procesa proizvodnje ulja. Korišteno je sojino sjeme sorte Mira uzgajano 2013. godine na eksperimentalnom polju Agronomskog fakulteta u Zagrebu. Proizvedeno je ulje postupkom hladnog prešanja samljevenog sjemena, te postupkom prešanja mljevenog sjemena uz kondi-cioniranje pri 60° C. Provođenjem procesa kondicioniranja iskorištenje je bilo 66,18%. Iskori-štenje procesa kod hladnog prešanja bilo je 51,17%. Iz dobivenih rezultata može se zaključiti da je iskorištenje veće kod provođenja procesa kondicioniranja prije prešanja sjemena.

Abstract (english)

The aim of this study was to determine the influence of soybean seed preparation on the yield of soybean oil production. Soybean seed varietie Mira grown in 2013 on the experimental field of he Faculty of Agriculture in Zagreb was used. Oil was produced by cold pressing of unheated crushed seeds and pressing of crushed seed conditioned at 60 °C. After carrying out the process of conditioning the yield was 66.18%. Yield processes in cold pres-sing was 51.17%. From the results obtained, it can be concluded that conditioning of soybean seed improved the oil yield.

• Keywords: sojino ulje; iskorištenje; prešanje; kondicioniranje; hladno prešanje
• Keywords (english): soybean oil; yield; pressing; conditioning; cold pressing
• Language: croatian
• URN:NBN: urn:nbn:hr:159:396761
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-27 12:08:22