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master's thesis
Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:612421
Grčević, Đana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Grčević, Đ. (2011). Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612421

Grčević, Đana. "Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:612421

Grčević, Đana. "Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:612421

Grčević, Đ. (2011). 'Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:612421

Grčević Đ. Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:612421

Đ. Grčević, "Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612421

Metadata
TitleUtjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja
Title (english)Influence of the variations in pressing temperature on the characteristics and quality of linseed oil
AuthorĐana Grčević
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2011-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja. Sjeme lana uzgojeno je na eksperimentalnom polju Agronomskog fakulteta u Zagrebu. Ulja su proizvedena procesom laboratorijskog prešanja sa hlađenjem glave preše, bez hlađenja i grijanja glave preše, te uz grijanje glave preše uz dvije temperature. S obzirom na osnovne parametre kvalitete ulja, sva proizvedena ulja bila su visoke kvalitete, a najbolje iskorištenje dobiveno je procesom prešanja uz grijanje glave preše pri temperaturi od 57 ˚C. Promjena temperature ima statistički visoko značajan utjecaj na udio bioaktivnih komponenata, dok na sastav masnih kiselina lanenog ulja nije utjecala. Indeks boje, te udjel klorofila i karotenoida najveći su kod ulja dobivenog prešanjem uz grijanje glave preše pri temperaturi od 57 ˚C. Najzastupljeniji lignan u svim uzorcima ulja bio je sekoizolaricirezinol, a najzastupljeniji fenolni spoj siringaldehid. Najveću antioksidacijsku aktivnost imalo je ulje dobiveno prešanjem uz grijanje glave preše pri temperaturi od 57 ˚C.
Abstract (english)
The purpose of this paper was to examine the influence of the variations in pressing temperature on the characteristics and quality of flaxseed oil. The flaxseed was grown on the experimental field of the Faculty of Agronomy in Zagreb. Oils were produced by laboratory pressing procedure with cooling of the press head, without cooling or heating of the press head, and with heating of the press head to two temperatures. Considering the basic parameters of oil quality, the obtained oils were of high quality where the best yield was obtained with heating of the press head to a temperature of 57 ˚C. The change of temperature has a statistically high impact on the share of bioactive components, while it did not affect the composition of fatty acids of flaxseed oil. The colour index and the share of chlorophyll and carotenoids are greatest with flaxseed oil obtained by pressing with heating of the press head to a temperature of 57 ˚C. The most abundant lignan in all oil samples was the secoisolariciresinol and the most abundant phenolic compound was syringaldehyde. The greatest antioxidant activity was provided by the linseed oil obtained by pressing with heating of the press head to a temperature of 57 ˚C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:612421
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-01 09:14:24