Production and stabilization of cold pressed flax oil

U ovom radu ispitivan je utjecaj procesnih parametara prešanja na efikasnost proizvodnje lanenog ulja. Prešanje se provodilo na laboratorijskoj kontinuiranoj pužnoj preši, prilikom čega su mijenjani nastavci koji reguliraju promjer pogače, temperature zagrijavanje glave preše i brzina pužnice. Nakon prešanja provedeno je prirodno taloženje četiri tjedna i vakum filtracija sirovog ulja. Primjenom standardnih metoda, određeni su parametri kvalitete lanenog ulja: peroksidni broj, slobodne masne kiseline, netopljive nečistoće i udio vlage i hlapljivih tvari. Metodom po Soxhlet-u utvrđena je količina ulja u sirovini i zaostala količina ulja u pogači. Primjenom različitih temperatura glave preše nije se pokazao znatan utjecaj na iskorištenje ulja. Najveći utjecaj na iskorištenje zamijećen je prilikom mijenjanja nastavka koji definira promjer pogače. Najveća efikasnost prešanja je kod nastavka najmanjeg promjera (6 mm). Promjena brzine pužnice utječe na efikasnost prešanja. Najveća efikasnost je pri frekvenciji 20 Hz. Također, ispitan je i utjecaj dodatka antioksidanasa na oksidacijsku stabilnost lanenog ulja. Primijenjen je Oven test, test ubrzane oksidacije, u termostatu Binderu pri temperaturi 63 °C, tijekom četiri dana. Ekstrakt ružmarina Oxy Less CS pokazao je najbolje djelovanje na usporavanje oksidacijskog kvarenja lanenog ulja, potom slijede Oxy Less Clear i Stabil Enhance OSR. Ekstrakt zelenog čaja i ekstrakt nara djelovali su kao prooksidansi.In this study is monitored the influence of process parameters on the efficiency of the pressing flax oil. Pressing was carried out in a laboratory continuous worm press, during which we changed endings that regulate the diameter of the cake, the heating temperature of the head presses and speed of the cochlea. After pressing, natural sedimentation was conducted four weeks and vacuum filtration of crude oil. Using standard methods were determined parameters of quality of flax oil: peroxide value, free fatty acids, insoluble impurities and moisture content and volatile matter. Method according to Soxhlet-determined amount of oil in the raw and the amount of residual oil in the cake. Using different temperatures head presses has not proved a significant impact on the yield of oil. The greatest impact on yield was observed when changing the ending that defines the diameter of the cake. The maximum efficiency is below the minimum diameter (6 mm). Changing the speed of the cochlea has influence in efficiency of pressing. The maximum efficiency is at a frequency of 20 Hz. Also examined is the effect of added antioxidants on the oxidative stability of flax oil. Is applied the Oven test, accelerated oxidation test, in the thermostat Binder at a temperature 63 ° C for four days. Rosemary extract Oxy Less CS showed the best effect on slowing oxidative deterioration of flax oil, followed by Oxy Less Clear and Stabil Enhance OSR. Green tea extract and pomegranate extract acted as a prooxidant