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undergraduate thesis
Proizvodnja djevičanskih maslinovih ulja iz plodova oblice i levantinke uz pulsirajuće električno polje kao predtretman miješenju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:798745
Vrbica, Ana
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

Vrbica, A. (2023). Proizvodnja djevičanskih maslinovih ulja iz plodova oblice i levantinke uz pulsirajuće električno polje kao predtretman miješenju (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:798745

Vrbica, Ana. "Proizvodnja djevičanskih maslinovih ulja iz plodova oblice i levantinke uz pulsirajuće električno polje kao predtretman miješenju." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:798745

Vrbica, Ana. "Proizvodnja djevičanskih maslinovih ulja iz plodova oblice i levantinke uz pulsirajuće električno polje kao predtretman miješenju." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:798745

Vrbica, A. (2023). 'Proizvodnja djevičanskih maslinovih ulja iz plodova oblice i levantinke uz pulsirajuće električno polje kao predtretman miješenju', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:798745

Vrbica A. Proizvodnja djevičanskih maslinovih ulja iz plodova oblice i levantinke uz pulsirajuće električno polje kao predtretman miješenju [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:159:798745

A. Vrbica, "Proizvodnja djevičanskih maslinovih ulja iz plodova oblice i levantinke uz pulsirajuće električno polje kao predtretman miješenju", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:798745

Metadata
TitleProizvodnja djevičanskih maslinovih ulja iz plodova oblice i levantinke uz pulsirajuće električno polje kao predtretman miješenju
Title (english)Production of virgin olive oils from the fruits of the cultivars Oblica and Levantinka with the application of pulsed electric field as a pre-treatment for mixing
AuthorAna Vrbica
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 country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Suvremena proizvodnja djevičanskog maslinovog ulja ima određene nedostatke koji se u posljednje vrijeme nastoje riješiti. Inovativna tehnologija pulsirajućeg električnog polja (PEP) svojim je djelovanjem na membrane stanica maslina pokazala veliki potencijal za povećanje iskorištenja proizvodnje i poboljšanje kvalitete ulja. Cilj ovoga rada bio je proizvesti DMU iz sorti oblica i levantinka uz primjenu pulsirajućeg električnog polja različitih parametara jakosti, napona i vremena. PEP se koristio kao predtretman miješenju, procesu tijekom kojeg dolazi do formiranja pozitivnih i negativnih svojstava ulja. Proizvodnja se odvijala u laboratorijskim uvjetima. Pokazalo se da je pri proizvodnji DMU iz levantinke postignuto bolje iskorištenje nego kod oblice, no PEP kao predtretman miješenju nije imao značajan utjecaj na povećanje volumena proizvedenog ulja, ni kod oblice, niti kod levantinke. Međutim, uspješno je proizvedena dovoljna količina DMU koja omogućuje daljnje analize različitih parametara ulja predviđene radnim planom Projekta.
Abstract (english)
The modern production of virgin olive oil has certain disadvantages that have recently been attempted to be resolved. Innovative technology of the pulsed electric field (PEF) has shown great potential for increasing the yield of oil production and improving the quality of oil, because of its effect on cell membranes. The aim of this work was to produce virgin olive oil from two autochthonous Dalmatian cultivars, Oblica and Levantinka, with the application of PEF with different strength, voltage and time parameters. PEF was used as a pre-treatment to malaxation, a process during which the positive and negative properties of the oil are formed. Production was done in laboratory conditions. It was shown that a better production yield was achieved during the production of the oil from cultivar Levantinka, than in the production from cultivar Oblica, but PEF, as a pre-treatment to mixing, didn't have a significant effect on the increase in the volume of the produced oil from both cultivars. However, a sufficient amount of olive oil was successfully produced, which enables further analysis of various oil parameters foreseen in the work plan of the Project
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:798745
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 on2024-05-06 09:28:35