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undergraduate thesis
Utjecaj temperature i vremena miješanja te vremena skladištenja na oksidacijsku stabilnost maslinova ulja dobivenog iz plodova masline sorte oblica
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2017. urn:nbn:hr:167:640978
Šušnjara, Matea
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

Cite this document

Šušnjara, M. (2017). Utjecaj temperature i vremena miješanja te vremena skladištenja na oksidacijsku stabilnost maslinova ulja dobivenog iz plodova masline sorte oblica : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:640978

Šušnjara, Matea. "Utjecaj temperature i vremena miješanja te vremena skladištenja na oksidacijsku stabilnost maslinova ulja dobivenog iz plodova masline sorte oblica : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2017. https://urn.nsk.hr/urn:nbn:hr:167:640978

Šušnjara, Matea. "Utjecaj temperature i vremena miješanja te vremena skladištenja na oksidacijsku stabilnost maslinova ulja dobivenog iz plodova masline sorte oblica : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2017. https://urn.nsk.hr/urn:nbn:hr:167:640978

Šušnjara, M. (2017). 'Utjecaj temperature i vremena miješanja te vremena skladištenja na oksidacijsku stabilnost maslinova ulja dobivenog iz plodova masline sorte oblica : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 25 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:640978

Šušnjara M. Utjecaj temperature i vremena miješanja te vremena skladištenja na oksidacijsku stabilnost maslinova ulja dobivenog iz plodova masline sorte oblica : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2017 [cited 2024 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:167:640978

M. Šušnjara, "Utjecaj temperature i vremena miješanja te vremena skladištenja na oksidacijsku stabilnost maslinova ulja dobivenog iz plodova masline sorte oblica : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:167:640978

Metadata
TitleUtjecaj temperature i vremena miješanja te vremena skladištenja na oksidacijsku stabilnost maslinova ulja dobivenog iz plodova masline sorte oblica : završni rad
Title (english)Influence of temperature, mixing time and storage time on the oxidative stability of olive oil obtained from the olive variety oblica : bachelor thesis
AuthorMatea Šušnjara
MentorRenato Stipišić (mentor)
Committee memberAni Radonić (predsjednik povjerenstva)
Committee memberSandra Svilović (član povjerenstva)
Committee memberRenato Stipišić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2017-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Chemical Engineering
Abstract
Maslinova ulja se kategoriziraju ovisno o njihovoj kvaliteti. Na konačnu kvalitetu maslinovog ulja utječe više faktora kao što su kvaliteta plodova masline, postupak prerade i način čuvanja dobivenog ulja. U procesu prerade posebnu pozornost treba obratiti na postupak miješanja maslinova tijesta. Tijekom miješanja moguć je gubitak polifenola, što će u konačnici utjecati na kvalitetu maslinovog ulja i njegovu daljnju zaštitu od oksidacije. Nakon prerade dobiveno ulje se čuva u svježem i prozračnom prostoru pri konstantnoj temperaturi u posebnim spremnicima zaštićeno od kontakta s kisikom. Poznavanje oksidacijske stabilnosti ili održivosti ulja važno je kako bi se unaprijed moglo odrediti vrijeme za koje se ulje može sačuvati od jače izražene oksidacije, bez bitnih promjena kvalitete, naročito senzorskih svojstava. U ovom radu ispitivan je utjecaj temperature, vremena miješanja i vremena skladištenja na kvalitetu maslinovog ulja dobivenog iz plodova maslina sorte Oblica. Ispitivanja su pokazala da je najveću oksidacijsku stabilnost imalo maslinovo ulje dobiveno pri temperaturi miješanja 36 ℃ . Vrijeme miješanja nije imalo značajniji utjecaj na oksidacijsku stabilnost ulja.
Abstract (english)
Olive oils are categorized depending on their quality. The quality of olive oil ultimately is being determined by several factors, such as the quality of olives, procedure of processing and the way oil is being stored. In the processing procedure, special attention should be given to the process of olive doughs mixing. During the process of mixing, there is a possibility of polyphenols degradetion, which will ultimately affect the quality of olive oil and its further resistance to oxidation. After processing, obtained oil is kept in fresh and airy environment at a constant temperature in the special containers without contact with oxygen. Knowing the oxidation stability and sustainability of oil is important in order to predict for how long the oil can be preserved from stronger expressed oxidation without any significant changes in its quality, particularly sensory properties. In this paper the influence of temperature, mixing time and storage time on the quality of olive oil obtained from the Oblica olive variety was examined. The study revealed that the highest oxidation stability showed the olive oil obtained by mixing at temperatire of 36 ℃ . The mixing time had no significant effect on the oxidation stability of oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:640978
ProjectNumber: 8959
Title: Utjecaj procesnih parametara na kinetiku heterogenih sustava koji se odvijaju u šaržnom reaktoru s miješanjem
Acronym: HETMIX
Leader: Nenad Kuzmanić
Jurisdiction: Croatia
Funder: MZOS
Study programmeTitle: Chemical Technology; specializations in: Chemical Technology and Materials, Food Technology
Course: Chemical Technology and Materials
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a pristupnik/pristupnica kemijskog inženjerstva (stručni/a pristupnik/pristupnica kemijskog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteKljučne riječi doradio knjižničar/ Key words are revised by the librarian
Created on2018-09-21 11:43:49