| Autor: |
Moslavac, Tihomir, Šubarić, Drago, Budžaki, Sandra, Ostojčić, Marta, Aldžić, Asmir |
| Předmět: |
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| Zdroj: |
Food in Health & Disease / Hrana u Zdravlju i Bolesti; Dec2023, Vol. 12 Issue 2, p59-65, 7p |
| Abstrakt: |
Linseeds are rich in oil and protein and have a high proportion of unsaturated fatty acids. Raw linseed oil has a dark yellow color and a strong specific smell and taste. In this study, cold-pressed linseed oil was produced on a continuous screw press and the influence of the process parameters during the pressing of linseed on the utilization of cold-pressed oil was investigated. The following parameters were tested: the size of the attachment for the cake output, temperature of the press head heater and the electromotor frequency. The basic parameters of oil quality were determined on the produced cold-pressed linseed oil: peroxide value, free fatty acids, water content and insoluble impurities. Compliance with the Ordinance on Edible Oils and Fats (OG 11/19) was established. The results show that the investigated pressing parameters influence the utilization of linseed oil. The greater quantity of the produced linseed oil was achieved at a press head temperature of 90 °C, frequency of 22 Hz and a press head extension of 6 mm. The results also show that the studied quality parameters of the oil are in accordance with the values of the regulation, with the exception of insoluble impurities, which have slightly increased, and that it is necessary to extend the settling time of the crude oil. The fatty acid composition of linseed oil is well in accordance with the literature data, with linolenic fatty acid (Ω-3) predominating. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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