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undergraduate thesis
Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:641514
Hojka, Ivana
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

Hojka, I. (2022). Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:641514

Hojka, Ivana. "Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:641514

Hojka, Ivana. "Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:641514

Hojka, I. (2022). 'Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:641514

Hojka I. Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:641514

I. Hojka, "Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:641514

Metadata
TitleOptimiranje DSC metode za određivanje oksidacijske stabilnosti ulja
Title (english)Optimization of the DSC method for determination of the oxidative stability of oils
AuthorIvana Hojka
MentorKlara Kraljić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Oksidacijska stabilnost jestivih ulja je vrijeme kroz koje se ulja mogu sačuvati od oksidacijskih promjena. Pomoću nje možemo definirati trajnost ulja i masti. Cilj ovog rada je optimirati uvjete DSC metode za određivanje oksidacijske stabilnosti ulja. Optimirane su izotermalna i ne-izotermalna (dinamička) DSC metoda za određivanje oksidacijske stabilnosti ulja. Za razvoj i optimiranje metode korišteno je ekstra djevičansko maslinovo ulje. Rezultati pokazuju da je DSC metoda pouzdana metoda za određivanje oksidacijske stabilnosti bilo izotermalno ili dinamički. Kao optimalna temperatura za određivanje vremena indukcije (izotermalno) pokazala se temperatura od od 140 ⁰C dok se kao optimalna brzina zagrijavanja od za određivanje temperature indukcije (dinamički) pokazala brzina od 10 ⁰C/min.
Abstract (english)
Oxidative stability represents time during which oils can be preserved from oxidative deterioration. With that knowledge, we can define the shelf life of oils and fats. The aim of present study was to optimize the conditions of DSC method for determination of oxidation stability of the oil. Isothermal and non-isothermal (dynamic) DSC methods were optimized. For development and optimization of methods, extra virgin olive oil was used. The results show that the DSC method is a reliable method for determining oxidation stability both isothermally or non-isothermally. For the determination of the induction time (isothermal) 140 ⁰C were found to be an optimal temperature while an optimal heating rate of 10 ⁰C/min has shown to be optimal for determining the induction temperature (dynamic).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:641514
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-10-20 09:18:58