PROIZVODNJA HLADNO PREŠANOG ULJA IZ SJEMENKI GROŽĐA

Ulja i masti su u vodi netopljive tvari biljnog ili životinjskog porijekla koje sadrže pretežito estere glicerola i masnih kiselina. Zadatak ovog završnog rada bio je opisati proces proizvodnje ulja iz sjemenki grožđa sorti graševina i Cabernet Sauvignon, te odrediti kiselinski broj, kiselinski stupanj, peroksidni broj i udio slobodnih masnih kiselina u ulju. Nakon prešanja grožđa, ostaje znatna količina komine koja se pretežito koristi kao gnojivo u vinogradima. Da bi proizveli ulje, najprije je provedeno sušenje sjemenki na 20, 40 i 60 °C (sjemenke sušene na 40 i 60 °C sušene su u sušioniku 8h, dok sjemenke sušene na 20 °C se u tankom sloju rasprostrte na ceradu), nakon toga slijedi prešanje na pužnoj preši i onda taloženje. Nakon taloženja pristupilo se određivanju gore navedenih parametara.Oils and fats are water insoluble matter of plant or animal origin that contain mainly glycerol and fatty acid esters. The task of this final work was to describe the process of oil production from grape seeds Riesling and Cabernet Sauvignon, and to determine the acid number, acid level, peroxide number, and the proportion of free fatty acids in the oil. After pressing the grapes, a considerable amount of pomace remains, which is predominantly used as fertilizer in the vineyards. Drying the seeds at 20, 40 and 60 °C was first carried out (dried seeds at 40 and 60 ° C were dried in a drying oven at 8 hours, while the seeds dried at 20 °C were mixed in a thin layer of terephthalate), followed by pressing on a snail press and then precipitate. After deposition, the above parameters were determined