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undergraduate thesis
Proizvodnja djevičanskog maslinovog ulja kontinuiranom centrifugalnom ekstrakcijom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:244405
Petrić, Melita
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

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Petrić, M. (2021). Proizvodnja djevičanskog maslinovog ulja kontinuiranom centrifugalnom ekstrakcijom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:244405

Petrić, Melita. "Proizvodnja djevičanskog maslinovog ulja kontinuiranom centrifugalnom ekstrakcijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:244405

Petrić, Melita. "Proizvodnja djevičanskog maslinovog ulja kontinuiranom centrifugalnom ekstrakcijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:244405

Petrić, M. (2021). 'Proizvodnja djevičanskog maslinovog ulja kontinuiranom centrifugalnom ekstrakcijom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:244405

Petrić M. Proizvodnja djevičanskog maslinovog ulja kontinuiranom centrifugalnom ekstrakcijom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:244405

M. Petrić, "Proizvodnja djevičanskog maslinovog ulja kontinuiranom centrifugalnom ekstrakcijom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:244405

Metadata
TitleProizvodnja djevičanskog maslinovog ulja kontinuiranom centrifugalnom ekstrakcijom
Title (english)Production of virgin olive oil by centrifugation method
AuthorMelita Petrić
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 country2021-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Maslina (Olea Europea) je zimzelena vrsta koja uspijeva samo na umjereno toplim krajevima gdje je temperatura rijetko ispod 0 ° C. Plod masline u početku je zelen, a zatim prelazi u crno-ljubičastu boju. Postupcima prerade ploda maslina dobivamo djevičansko maslinovo ulje, a postupci uključuju: berbu, čuvanje ploda od berbe do prerade, čišćenja i pranja plodova, mljevenja i drobljenja, miješenja tijesta, separacije te bistrenja. Tim postupcima u djevičanskom maslinovom ulju su sačuvani važni sastojci koja druga ulja ne sadrže. Djevičansko maslinovo ulje je jedno od najpoznatijih ulja na svijetu i ima raznoliku primjenu. Koristi se kao začin za jela, kuhanje i prženje hrane, a zbog svojih ljekoviti svojstava i u medicinske svrhe.
Abstract (english)
Olive (Olea Europea) is an evergreen species that thrives only in moderately warm regions where the temperature is rarely below 0 ° C. The fruit of the olive is initially green and then turns black-purple. Olive oil processing processes produce olive oil, and the procedures include: harvesting, storing the fruit from harvest to processing, cleaning and washing the fruit, grinding and crushing, malaxation, oil separation and clarifying. These procedures preserve important ingredients in virgin olive oil that other oils do not contain. Olive oil is one of the most famous oils in the world and has a variety of applications. It is used as a spice for meals, cooking and frying food, and because of its medicinal properties and for medicinal purposes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:244405
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-06-17 12:49:30