Proizvodnja i stabilizacija lješnjakovog ulja s prirodnim i sintetskim antioksidansima

Petrić, Sofija

prikaz prve stranice dokumenta Proizvodnja i stabilizacija lješnjakovog ulja s prirodnim i sintetskim antioksidansima

Download
PDF 1.51 MB

master's thesis

Proizvodnja i stabilizacija lješnjakovog ulja s prirodnim i sintetskim antioksidansima

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:932963

Petrić, Sofija

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

Cite this document

APA 6th Edition

Petrić, S. (2019). Proizvodnja i stabilizacija lješnjakovog ulja s prirodnim i sintetskim antioksidansima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:932963

MLA 8th Edition

Petrić, Sofija. "Proizvodnja i stabilizacija lješnjakovog ulja s prirodnim i sintetskim antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:932963

Chicago 17th Edition

Harvard

Petrić, S. (2019). 'Proizvodnja i stabilizacija lješnjakovog ulja s prirodnim i sintetskim antioksidansima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:932963

Vancouver

Petrić S. Proizvodnja i stabilizacija lješnjakovog ulja s prirodnim i sintetskim antioksidansima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:932963

IEEE

S. Petrić, "Proizvodnja i stabilizacija lješnjakovog ulja s prirodnim i sintetskim antioksidansima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:932963

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:932963

Please login to the repository to save this object to your list.

Metadata

Title	Proizvodnja i stabilizacija lješnjakovog ulja s prirodnim i sintetskim antioksidansima
Title (english)	Production and stabilization of hazelnut oil with natural and synthetic antioxidants
Author	Sofija Petrić
Mentor	Tihomir Moslavac (mentor)
Committee member	Vedran Slačanac (predsjednik povjerenstva)
Committee member	Tihomir Moslavac (član povjerenstva)
Committee member	Antun Jozinović (član povjerenstva)
Committee member	Stela Jokić (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	2019-04-29, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Lješnjakovo ulje je zlatno-žute boje sa visokim udjelom oleinske kiseline te se svrstava u ulja oleinskog tipa. Cilj ovog istraživanja bio je ispitati utjecaj procesnih parametara prešanja na iskorištenje lješnjakovog ulja. Ispitan je utjecaj temperature zagrijavanja glave preše, frekvencije elektromotora i veličine otvora za izlaz pogače na iskorištenje ulja. Rezultati istraživanja pokazali su da je najbolje iskorištenje ulja postignuto primjenom sljedećih procesnih parametara: otvor otvora preše 8 mm, frekvencija elektromotora 20 Hz te temperatura 105 °C. Hladno prešanom ulju ispitan je utjecaj dodatka antioksidansa na oksidacijsku stabilnost primjenom testa održivosti na 98 °C. Korišteni su prirodni antioksidansi ekstrakt ružmarina, ekstrakt kadulje, α-tokoferol te sintetski antioksidans oktil galat. Najbolje antioksidacijsko djelovanje imao je ekstrakt ružmarina, a neznatno manje antioksidacijsko djelovanje pokazao je i sintetski antioksidans oktil galat.
Abstract (english)	Hazelnut oil has yellow colour with shades of gold colour. This oil is enriched with oleic acid and because of that this oil is part of the oleic type of oil. The aim of this research was to analyze the effect of processing parameters on the amount of produced hazelnut oil during the process of pressing. The influence of temperature head presses, frequency and nozzle size on oil yield and quality was examined. The results showed that the most amount of oil is produced using following parameters: nozzle diametar 8 mm, electromotor frequency 20 Hz, temperature 105°C. The oxidative stability was monitored using the test of sustainability on 98°C. Natural antioxidants such as rosemary extract, sage extract, α- tocopherol and synthetic antioxidant octyl gallate were used. The best antioxidant effect had a rosemary extract, and a slightly less antioxidant effect was also obtained by synthetic antioxidant octyl-galate.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:932963
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
Public note	Pomoć pri izradi: Daniela Paulik, tehnički suradnik
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2019-05-02 12:04:20