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Izvorni znanstveni članak
https://doi.org/10.31727/gzb.42.4.8

The Influence of Pressing and Microwave Heating on the Production and Shelf life of Hemp Oil variety Finola

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Stela Jokić ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Drago Šubarić ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Lana Kelnerić ; Veleučilište u Požegi, Hrvatska
Nina Berović ; Veleučilište u Požegi, Hrvatska

Puni tekst: hrvatski, pdf (3 MB) str. 56-67 preuzimanja: 38* citiraj
APA 6th Edition
Moslavac, T., Jokić, S., Šubarić, D., Kelnerić, L. i Berović, N. (2019). Utjecaj prešanja i mikrovalnog zagrijavanja na proizvodnju i održivost ulja konoplje sorte Finola. Glasnik Zaštite Bilja, 42 (4), 56-67. https://doi.org/10.31727/gzb.42.4.8
MLA 8th Edition
Moslavac, Tihomir, et al. "Utjecaj prešanja i mikrovalnog zagrijavanja na proizvodnju i održivost ulja konoplje sorte Finola." Glasnik Zaštite Bilja, vol. 42, br. 4, 2019, str. 56-67. https://doi.org/10.31727/gzb.42.4.8. Citirano 19.10.2019.
Chicago 17th Edition
Moslavac, Tihomir, Stela Jokić, Drago Šubarić, Lana Kelnerić i Nina Berović. "Utjecaj prešanja i mikrovalnog zagrijavanja na proizvodnju i održivost ulja konoplje sorte Finola." Glasnik Zaštite Bilja 42, br. 4 (2019): 56-67. https://doi.org/10.31727/gzb.42.4.8
Harvard
Moslavac, T., et al. (2019). 'Utjecaj prešanja i mikrovalnog zagrijavanja na proizvodnju i održivost ulja konoplje sorte Finola', Glasnik Zaštite Bilja, 42(4), str. 56-67. https://doi.org/10.31727/gzb.42.4.8
Vancouver
Moslavac T, Jokić S, Šubarić D, Kelnerić L, Berović N. Utjecaj prešanja i mikrovalnog zagrijavanja na proizvodnju i održivost ulja konoplje sorte Finola. Glasnik Zaštite Bilja [Internet]. 2019 [pristupljeno 19.10.2019.];42(4):56-67. https://doi.org/10.31727/gzb.42.4.8
IEEE
T. Moslavac, S. Jokić, D. Šubarić, L. Kelnerić i N. Berović, "Utjecaj prešanja i mikrovalnog zagrijavanja na proizvodnju i održivost ulja konoplje sorte Finola", Glasnik Zaštite Bilja, vol.42, br. 4, str. 56-67, 2019. [Online]. https://doi.org/10.31727/gzb.42.4.8

Sažetak
In this study the influence of process parameters of cold pressing hemp seeds on yield oil was researched. Electric motor frequency, nozzle size and nozzle heater temperature were the investigated parameters. The effect of microwave heating to oxidative stability of hemp oil, with and without the addition of antioxidants and synergists, was also researched. Out of natural antioxidants there were used rosemary extract and sage extract, BHA synthetic antioxidant and citric acid synergist. Oil samples were heated in microwave oven at constant power in different time intervals. Samples were also heated with different appliance power and in constant period. The result of accelerated hemp oil oxidation test is expressed by peroxide number. The increase in electric motor frequency and nozzle size results in the quantity decrease of produced hemp oil. The increase in the nozzle size temperature increases the production of crude oil and cold pressed oil. Microwave heating of oil samples in the period of 10 to 50 minutes leads to the increase of temperature and peroxide number which further leads to oxidative degradation. The highest hemp oil stability was achieved by the combination of rosemary extract and citric acid synergists.

Ključne riječi
hemp seeds, cold pressing, microwave heating, oxidation stability, antioxidants, synergists

Hrčak ID: 223814

URI
https://hrcak.srce.hr/223814

[hrvatski]

Posjeta: 81 *