prikaz prve stranice dokumenta Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta
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master's thesis
Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:612996
Solarić, Tea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Plant Design

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

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Solarić, T. (2017). Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612996

Solarić, Tea. "Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:612996

Solarić, Tea. "Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:612996

Solarić, T. (2017). 'Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:612996

Solarić T. Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 June 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:612996

T. Solarić, "Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612996

Metadata
TitlePoliciklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta
Title (english)Polycyclic aromatic hydrocarbons in minimally processed potatoes fried in deep sunflower oil
AuthorTea Solarić
MentorSandra Balbino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Plant Design)
Zagreb
Defense date and country2017-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Razvijena je i validirana HPLC metoda za određivanje policikličkih aromatskih ugljikovodika (PAH) u jestivom ulju izoliranih na DACC (eng. donor-acceptor complex chromatography) koloni i analiziranih HPLC sustavom s fluorescentnim detektorom. Ulje je ekstrahirano iz ploški prženog krumpira, a krumpir je prije termičke obrade bio minimalnoprocesiran, tretiran 1 %-tnom otopinom natrijeva klorida ili 2 %-tnom otopinom natrijeva askorbata, pakiran u uvjetima modificirane atmosfere i vakuuma te pržen 2., 4., i 8. dan skladištenja. Cilj rada bio je odrediti kako navedeni uvjeti utječu na količinu apsorbiranog ulja u krumpiru nakon prženja pri 180 °C te na formiranje PAH-ova. Nema velikih razlika u udjelu apsorbiranog ulja s obzirom na navedene uvjete. Mnogi PAH-ovi su ispod limita detekcije i limita kvantifikacije razvijene metode, a određene koncentracije su vrlo niske. ANOVA je pokazala da postoji statistički signifikantan utjecaj samo za različite tretmane (NaCl i Na-ask.) na udjel fluorena p < 0,05.
Abstract (english)
HPLC method for determining polycyclic aromatic hydrocarbons (PAHs) in edible oil on a DACC (donor-acceptor complex chromatography) column and HPLC system with a fluorescence detector has been developed and validated. The oil was extracted from fried potato slices and prior to thermal treatment potatoes were minimally processed, treated with 1 % sodium chloride solution or 2 % sodium ascorbate solution, packed under modified atmosphere and vacuum, fried on 2nd, 4th and 8th day of storage. The aim of this work was to determine how these conditions affect the amount of absorbed oil in the potatoes after frying at 180 °C and the formation of PA. There were no major differences in the proportion of absorbed oil with respect to the stated conditions. Many PAHs were below the detection limit and the quantification limit of the developed method and certain concentrations were very low. ANOVA has shown that there is statistically significant effect only for different treatments (NaCl and Na-ask.) on fluorene p <0.05.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:612996
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-13 11:26:04