Skoči na glavni sadržaj

Glasnik Zaštite Bilja, Vol. 45. No. 4., 2022.

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.45.4.3

Influence of black cumin seed pressing on the production and quality of cold pressed oil

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska
Stela Jokić ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska
Antun Jozinović ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska
Ante Lončarić ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska
Eva Bagarić ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska

Puni tekst: hrvatski pdf 167 Kb

str. 26-36

preuzimanja: 383

citiraj

Preuzmi JATS datoteku

Sažetak

This thesis, discusses the influence and quality of process parameters of pressing black cumin seeds on the yield of cold pressed oil. Pressing black cumin seeds was carried out on laboratory screw press for the production of cold pressed vegetable oils. Three products were obtained by pressing: crude oil, sludge oil and cake. During pressing, the process parameters were changed: the frequency of the electric motor, the temperature of the heater of the press head and the extension for the outlet of the cake. After pressing, sedimentation (natural precipitation) of the produced crude oil and vacuum filtration were performed to remove solid particles. Using standard methods, the quality of parameters of cold-pressed black cumin oil were determined: free fatty acids, peroxide value, insoluble impurities content and moisture content. The composition of fatty acids in oil was determined using gas chromatography. The obtained research results show that the pressing black cumin using a 5 mm cake outlet extension, a press heater head temperature of 110 ° C and an electric motor frequency of 20 Hz produced the largest amount of crude and cold-pressed black cumin oil. In the composition of fatty acids black cumin oil is dominated by linoleic and oleic fatty acids.

Ključne riječi

cold pressing; process parameters; black cumin; black cumin oil

Hrčak ID:

281305

URI

https://hrcak.srce.hr/281305

Datum izdavanja:

14.7.2022.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.073 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 19 May 2022

Date accepted: 17 June 2022

Publication date: 14 July 2022

Volume: 45

Issue: 4

Pages: 26-36

DOI: 10.31727/gzb.45.4.3

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: hladno prešanje

Keyword: procesni parametri

Keyword: crni kim

Keyword: ulje crnog kima

Keywords:

Keyword: cold pressing

Keyword: process parameters

Keyword: black cumin

Keyword: black cumin oil

Utjecaj prešanja sjemenke crnog kima na proizvodnju i kvalitetu hladno prešanog ulja

Translated Title (en): Influence of black cumin seed pressing on the production and quality of cold pressed oil

Tihomir Moslavac[1]

Email: tihomir.moslavac@ptfos.hr

Stela Jokić[1]

Email:

Antun Jozinović[1]

Email:

Ante Lončarić[1]

Email:

Eva Bagarić[1]

Email:

 

[1] Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska

Abstract

U ovom radu istraživan je utjecaj procesnih parametara prešanja sjemenki crnog kima na prinos hladno prešanog ulja te njegovu kvalitetu. Prešanje sjemenki crnog kima provedeno je na laboratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja. Prešanjem su dobivena tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom prešanja mijenjani su procesni parametri: frekvencija elektromotora, temperatura grijača glave preše i nastavak za izlaz pogače. Nakon prešanja provedena je sedimentacija (prirodno taloženje) proizvedenog sirovog ulja te vakuum filtracija kako bi se uklonile krute čestice. Primjenom standardnih metoda određeni su parametri kvalitete hladno prešanog ulja crnog kima: slobodne masne kiseline, peroksidni broj, udio netopljivih nečistoća i udio vlage. Primjenom plinske kromatografije određen je sastav masnih kiselina u ulju. Dobiveni rezultati istraživanja pokazuju da je prešanje crnog kima primjenom nastavka za izlaz pogače veličine 5 mm, temperature grijača glave preše 110 °C i frekvencije elektromotora 20 Hz proizvedena najveća količina sirovog i hladno prešanog ulja crnog kima. U sastavu masnih kiselina ulja crnog kima dominiraju linolna i oleinska masna kiselina.

Translated Abstract

This thesis, discusses the influence and quality of process parameters of pressing black cumin seeds on the yield of cold pressed oil. Pressing black cumin seeds was carried out on laboratory screw press for the production of cold pressed vegetable oils. Three products were obtained by pressing: crude oil, sludge oil and cake. During pressing, the process parameters were changed: the frequency of the electric motor, the temperature of the heater of the press head and the extension for the outlet of the cake. After pressing, sedimentation (natural precipitation) of the produced crude oil and vacuum filtration were performed to remove solid particles. Using standard methods, the quality of parameters of cold-pressed black cumin oil were determined: free fatty acids, peroxide value, insoluble impurities content and moisture content. The composition of fatty acids in oil was determined using gas chromatography. The obtained research results show that the pressing black cumin using a 5 mm cake outlet extension, a press heater head temperature of 110 ° C and an electric motor frequency of 20 Hz produced the largest amount of crude and cold-pressed black cumin oil. In the composition of fatty acids black cumin oil is dominated by linoleic and oleic fatty acids.

This display is generated from NISO JATS XML with jats-html.xsl. The XSLT engine is libxslt.