QUALITY OF COLD PRESSED SYLIBUM MARIANUM L.SEED OIL

Hladno prešano ulje sikavice odlikuje se izvrsnom mazivošću jer pripada grupi visoko polaritetnih ulja, što ga karakterizira kao nositelja biološki aktivnih tvari. Ulje sikavice je nježnog okusa i mirisa koje se dobiva postupkom hladnog prešanja sjemenki bez ljuštenja na kontinuiranoj pužnoj preši. Temperatura pri prešanju ne prelazi 50°C što za posljedicu ima očuvanje većine poželjnih nutrijenata iz sjemenki. Na efikasnost proizvodnje hladno prešanog ulja sikavice utječu procesni parametri prešanja: veličina nastavka za regulaciju izlaza pogače, temperatura glave preše i frekvencija elektromotora odnosno brzina pužnice. Navedenim postupkom dobiva se sirovo ulje, koje se pročišćuje procesom sedimentacije i filtracije, te uljna pogača kao nusprodukt prešanja. Rezultati ovoga rada pokazuju da frekvencija i temperatura zagrijavanja glave preše utječu na iskorištenje hladno prešanog ulja sikavice.Cold pressed sycamore oil is characterized by excellent lubricity because it belongs to the group of high polarity oils, which characterizes it as a carrier of biologically active substances. Sycamore oil has a delicate taste and aroma obtained by cold pressing the seeds without peeling on a continuous screw press. The pressing temperature does not exceed 50 ° C, which results in the preservation of most of the desirable nutrients from the seeds. The production efficiency of cold-pressed sycamore oil is influenced by theprocess parameters of pressing: the size of the nozzle for regulating the cake outlet, the temperature of the press head and the frequency of the electric motor and the speed of the auger. This process produces crude oil, which is purified by sedimentation and filtration, and oil cake as a by-product of pressing. The results of this work show that the frequency and temperature of heating of the press head affect the yield of cold-pressed sycamore oil