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undergraduate thesis
Proizvodnja maslinovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:054984
Miljević, Duška
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Miljević, D. (2010). Proizvodnja maslinovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:054984

Miljević, Duška. "Proizvodnja maslinovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:054984

Miljević, Duška. "Proizvodnja maslinovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:054984

Miljević, D. (2010). 'Proizvodnja maslinovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:054984

Miljević D. Proizvodnja maslinovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:054984

D. Miljević, "Proizvodnja maslinovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:054984

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Metadata
TitleProizvodnja maslinovog ulja
Title (english)Production of olive oil
AuthorDuška Miljević
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2010-10-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kemijski sastav ploda masline ovisi o sorti i uvjetima uzgoja, pa su zabilježeni široki rasponi udjela vode i ulja u plodu. Kožica ploda sadrži masno-voštanu prevlaku i tvari boje, koje se tijekom prerade otapaju u ulju. Sjemenka neznatno doprinosi ukupnoj količini ulja u plodu, ali značajno doprinosi ukupnoj aktivnosti određenih enzima tijekom prerade maslina. Prerada maslina u ulje podrazumijeva pranje plodova i uklanjanje nečistoća, mljevenje, miješenje, izdvajanje ulja iz maslinovog tijesta i odvajanje ulja od biljne vode. U radu je opisana primjena različitih uređaja kojima se provode pojedine operacije, njihova učinkovitost i utjecaj na kakvoću, te nove smjernice u razvoju ovog procesa. Tijekom čuvanja maslinovog ulja odvijaju se različiti procesi koji utječu na kakvoću, ali oni se ne mogu zaustaviti, već samo usporiti.
Abstract (english)
Chemical composition of olive fruit depends on variety and growing conditions. Therefore, wide ranges of water and oil in the olives were reported. Fruit skin contains fat-wax coating and colored substances, which dissolves in oil during the processing. Seed slightly contributes to the total amount of oil in the fruit, but contributes significantly to the overall activity of certain enzymes during the processing of olives. Processing of olives includes washing the fruits and removing of impurities, grinding, kneading, extracting oil from olive paste and separating the oil from the water plant. The application of various devices that carry out certain operations, their effectiveness, impact on quality and new guidelines in the development of this process are described in this paper. During the storage of olive oil different processes occur, that affect quality. They can not be stopped, only slowed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:054984
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-21 12:18:11

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