prikaz prve stranice dokumenta Utjecaj ultrazvuka na oksidacijsku stabilnost djevičanskog maslinovog ulja
  Download
PDF 1.16 MB
undergraduate thesis
Utjecaj ultrazvuka na oksidacijsku stabilnost djevičanskog maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:486249
Karamarko, Lucija
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

Karamarko, L. (2023). Utjecaj ultrazvuka na oksidacijsku stabilnost djevičanskog maslinovog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:486249

Karamarko, Lucija. "Utjecaj ultrazvuka na oksidacijsku stabilnost djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:486249

Karamarko, Lucija. "Utjecaj ultrazvuka na oksidacijsku stabilnost djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:486249

Karamarko, L. (2023). 'Utjecaj ultrazvuka na oksidacijsku stabilnost djevičanskog maslinovog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:486249

Karamarko L. Utjecaj ultrazvuka na oksidacijsku stabilnost djevičanskog maslinovog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:486249

L. Karamarko, "Utjecaj ultrazvuka na oksidacijsku stabilnost djevičanskog maslinovog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:486249

Metadata
TitleUtjecaj ultrazvuka na oksidacijsku stabilnost djevičanskog maslinovog ulja
Title (english)Effect of ultrasound on oxidative stability of virgin olive oil
AuthorLucija Karamarko
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 country2023-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Inovativne tehnologije, u koje spada ultrazvuk (UZV), imaju potencijal rješavanja problema proizvodnje djevičanskog maslinovog ulja (DMU), kao što su gubici polifenola u vegetabilnoj vodi i komini te relativno nisko iskorištenje procesa. Prije eventualne primjene, potrebno je odrediti utjecaj UZV na svojstva DMU i to prvenstveno na njegovu oksidacijsku stabilnost. Stoga je cilj ovoga rada bio metodom diferencijalne motridbene kalorimetrije (DSC) odrediti indukcijske periode DMU proizvedenih konvencionalnom tehnologijom te uz primjenu UZV kao predtretman miješenju. Ispitivala su se DMU proizvedena iz 4 hrvatske autohtone sorte: istarska bjelica, rosulja, oblica i levantinka. Dobiveno je da sorta ima najveći utjecaj na oksidacijsku stabilnost, a unutar sorte vrijeme i snaga tretmana pokazuju značajan utjecaj.
Abstract (english)
Innovative technologies, such as ultrasound, have the potential to solve problems in the production of virgin olive oil (VOO) like losses of polyphenols in vegetative water and pomace and relatively low process utilization. Before possible application, it is necessary to determine the effect of ultrasound on the properties of VOO, primarily on its oxidation stability. Therefore, the aim of this work was to determine the induction periods of VOO produced by conventional technology and with the application of ultrasound as a pre-treatment to the malaxation process using the method of differential scanning calorimetry (DSC). VOO obtained from 4 Croatian autochthonous varieties were tested: Istarska Bjelica, Rosulja, Oblica and Levantinka. It was found that the variety has the greatest influence on the oxidation stability, and within the variety, the time and strength of the treatment show a significant influence.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:486249
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 on2024-04-19 12:45:29