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Optimization of walnut oil production

Stela Jokić   ORCID icon orcid.org/0000-0003-0678-7660 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
T. Moslavac ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Andreja Bošnjak ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
K. Aladić ; Croatian Veterinary Institute, Branch - Veterinary InstituteVinkovci, Josipa Kozarca 24, HR-32100 Vinkovci, Croatia
Marina Rajić ; Vextra d.o.o., Dr. Ante Starčevića 38, Mostar, Bosnia and Herzegovina
M. Bilić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia

Puni tekst: engleski, pdf (836 KB) str. 27-35 preuzimanja: 754* citiraj
APA 6th Edition
Jokić, S., Moslavac, T., Bošnjak, A., Aladić, K., Rajić, M. i Bilić, M. (2014). Optimization of walnut oil production. Croatian journal of food science and technology, 6 (1), 27-35. Preuzeto s https://hrcak.srce.hr/125418
MLA 8th Edition
Jokić, Stela, et al. "Optimization of walnut oil production." Croatian journal of food science and technology, vol. 6, br. 1, 2014, str. 27-35. https://hrcak.srce.hr/125418. Citirano 18.09.2019.
Chicago 17th Edition
Jokić, Stela, T. Moslavac, Andreja Bošnjak, K. Aladić, Marina Rajić i M. Bilić. "Optimization of walnut oil production." Croatian journal of food science and technology 6, br. 1 (2014): 27-35. https://hrcak.srce.hr/125418
Harvard
Jokić, S., et al. (2014). 'Optimization of walnut oil production', Croatian journal of food science and technology, 6(1), str. 27-35. Preuzeto s: https://hrcak.srce.hr/125418 (Datum pristupa: 18.09.2019.)
Vancouver
Jokić S, Moslavac T, Bošnjak A, Aladić K, Rajić M, Bilić M. Optimization of walnut oil production. Croatian journal of food science and technology [Internet]. 2014 [pristupljeno 18.09.2019.];6(1):27-35. Dostupno na: https://hrcak.srce.hr/125418
IEEE
S. Jokić, T. Moslavac, A. Bošnjak, K. Aladić, M. Rajić i M. Bilić, "Optimization of walnut oil production", Croatian journal of food science and technology, vol.6, br. 1, str. 27-35, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/125418. [Citirano: 18.09.2019.]

Sažetak
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 a goal to extract tocopherols residue from walnut after applied screw press process. Content of tocopherols in walnut oil obtained by pressing and oil extracted by supercritical CO2 were compared.

Ključne riječi
walnut oil; screw pressing; supercritical CO2 extraction; oil quality; tocopherols; optimization

Hrčak ID: 125418

URI
https://hrcak.srce.hr/125418

Posjeta: 1.090 *