Utjecaj prešanja koštica buče i dodatka antioksidanasa na iskorištenje i održivost hladno prešanog ulja

Jurić, Tena

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master's thesis

Utjecaj prešanja koštica buče i dodatka antioksidanasa na iskorištenje i održivost hladno prešanog ulja

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:680796

Jurić, Tena

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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APA 6th Edition

Jurić, T. (2016). Utjecaj prešanja koštica buče i dodatka antioksidanasa na iskorištenje i održivost hladno prešanog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:680796

MLA 8th Edition

Jurić, Tena. "Utjecaj prešanja koštica buče i dodatka antioksidanasa na iskorištenje i održivost hladno prešanog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:680796

Chicago 17th Edition

Harvard

Jurić, T. (2016). 'Utjecaj prešanja koštica buče i dodatka antioksidanasa na iskorištenje i održivost hladno prešanog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:680796

Vancouver

Jurić T. Utjecaj prešanja koštica buče i dodatka antioksidanasa na iskorištenje i održivost hladno prešanog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:680796

IEEE

T. Jurić, "Utjecaj prešanja koštica buče i dodatka antioksidanasa na iskorištenje i održivost hladno prešanog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:680796

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:680796

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Title	Utjecaj prešanja koštica buče i dodatka antioksidanasa na iskorištenje i održivost hladno prešanog ulja
Title (english)	The impact of pressing condtitions of pumpkin seed and adding antioxidants on yield and shelf life of cold pressed oil
Author	Tena Jurić
Mentor	Tihomir Moslavac (mentor)
Mentor	Maja Molnar (komentor)
Committee member	Vedran Slačanac (predsjednik povjerenstva)
Committee member	Tihomir Moslavac (član povjerenstva)
Committee member	Maja Molnar (član povjerenstva)
Committee member	Jurislav Babić (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Food Engineering) Osijek
Defense date and country	2016-10-05, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	U radu je istraživan utjecaj uvjeta prerade bučinih koštca na iskorištenje i oksidacijsku stabilnost ulja. Ispitvani su utjecaji frekvencije elektromotora i veličine otvora glave preše. Povećanjem frekvencije elektromotora i veličine otvora glave preše za izlaz pogače dolazi do smanjenja količine proizvedenog ulja. Primjenom standardnih metoda određeni su osnovni parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio netopljivih nečistoća i udio vlage. Također, ispitvana je stabilnost hladno prešanog ulja s i bez dodatka antoksidanasa u količini od 0,1 %. Za oksidacijsku stabilnost bučinog ulja koristli su se prirodni antoksidansi ekstrakt nara i ružmarina, eterično ulje rtanjskog čaja i bosiljka uz dodatak ekstrakta zelenog čaja. Od sintetnskih antoksidanasa korišteni su 7E, 8E, 9E i 27N + 28N. Određivanje oksidacijske stabilnost bučinog ulja provedeno je testom ubrzane oksidacije - Schaal Oven testom (63°C), a rezultat oksidacije ulja izražen je peroksidnim brojem. Najbolje antoksidacijsko djelovanje kod ispitvanog ulja pokazao je dodatak mješavine eteričnog ulja rtanjskog čaja i ekstrakta zelenog čaja (50:50).
Abstract (english)	In this paper was reasarched the impact of pumpkin seed processing conditons on oil yield and oxidaton stability. Size of the press head hatch and the screw speed (electromotor frequency) was investgated. Their increasing results reducton of oil. Walnut oil quality parameters were determined by applying standard methods: peroxide value, free fatty acids, the proporton of insoluble impurites and moisture. Also, oil stability was tested with and without antoxidant in amunt of 0,1%. For the oxidaton stability was used natural antoxidant: rosemary extract and pomegranate extract and basil volatle oil and essental rtanj tea all with green tea extract and sintetc antoxidant like 7E, 8E, 9E and 27N + 28N. Determinaton of oxidaton stability of oil, and the influence of antoxidant aditon was performed with rapid oil oxidaton test – Schaal Oven test (63°C). The result of oil oxidaton was expressed as peroxide value during 4 days of the test. The best antoxidant actvity of examined oil show the use of essental rtanj tea with green tea extract.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:680796
Study programme	Title: Food Engineering Study programme type: university Study level: graduate Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2016-10-07 08:55:25

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