Proizvodnja maslinovog ulja centrifugalnom ekstrakcijom

undergraduate thesis

• Title (english): The production of olive oil by centrifugal extraction
• Author: Luka Iličić
• 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: 2011-03-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Proces proizvodnje maslinovog ulje sastoji se od nekoliko faza, a to su: berba, transport, uklanjanje lišća i pranje, mljevenje, miješenje, prešanje ili centrifugalna ekstrakcija, odvajanje faza kruto i tekuće, pakiranje i skladištenje. Odvajanje faza kruto i tekuće od 60-ih godina 20. stoljeća obavlja se centrifugalnom ekstrakcijom. Pripremne radnje kod centrifugalne ekstrakcije razlikuju se od odvajanja maslinovog ulja prilikom prešanja. Centrifugalna ekstrakcija bazira se na razlici u gustoći biljne vode, maslinovog tijesta i maslinovog ulja. Od uređaja za centrifugalnu ekstrakciju razlikujemo: centrifuge s tri izlaza, centrifuge s dva izlaza, te opcijske centrifuge s dva ili tri izlaza. Svi ovi uređaji uspješno provode separaciju faza kruto – tekuće, ali postoje razlike u količini dobivene biljne vode, kao nusprodukta, te u sastavu maslinovog ulja, makar razlike u sastavu nisu toliko drastične kao količine dobivene biljne vode. Nakon provedene centrifugalne ekstrakcije ulje se treba pravilno uskladištiti i zapakirati u ambalažu koja maksimalno čuva kvalitetu maslinovog ulja.

Abstract (english)

Process of the production of olive oil is made of several phases: harvest, transport, storage, leaf removal, washing, crushing, malaxation, pressing or centriphugal extraction, separation of liquid and solid phase, packing and storage. The separation of the liquid and solid phase since the sixty’s is done by the centrifugal extraction. The olive oil production process with centrifugal extraction is different from the process when the oil is produced by the pressing method. Centrifugal extraction is based on the difference in density of the vegetable water, olive oil and the oil pomace. There are: three - phase decanters, dual - phase decanters and the optional dual – phase decanters. All of these machines successfully separate the liquid and the solid phase, but the difference is in the amount of produced vegetable water which is the byproduct in these chases. The concentration of the chemical substances is very similar, although these differences are not as big as the differences in vegetable water. After the centrifugal extraction olive oil has to be properly put into storage and packed in the proper packaging.

• Keywords: djevičansko maslinovo ulje; centrifugalna ekstrakcija; centrifugalni ekstraktori s tri izlaza; centrifugalni ekstraktori s dva izlaza; opcijske centrifuge s dva ili tri izlaza
• Keywords (english): virgin olive oil; centrifugal extraction; three - phase decanters; dual - phase decanters; optional dual – phase decanters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:317535
• 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: 2017-05-18 13:45:37