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master's thesis
Primjena blisko-infracrvene spektroskopije u praćenju kvalitete i patvorenja maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:139516
Klinar, Magdalena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

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

Cite this document

Klinar, M. (2023). Primjena blisko-infracrvene spektroskopije u praćenju kvalitete i patvorenja maslinovog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:139516

Klinar, Magdalena. "Primjena blisko-infracrvene spektroskopije u praćenju kvalitete i patvorenja maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:139516

Klinar, Magdalena. "Primjena blisko-infracrvene spektroskopije u praćenju kvalitete i patvorenja maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:139516

Klinar, M. (2023). 'Primjena blisko-infracrvene spektroskopije u praćenju kvalitete i patvorenja maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:139516

Klinar M. Primjena blisko-infracrvene spektroskopije u praćenju kvalitete i patvorenja maslinovog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:139516

M. Klinar, "Primjena blisko-infracrvene spektroskopije u praćenju kvalitete i patvorenja maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:139516

Metadata
TitlePrimjena blisko-infracrvene spektroskopije u praćenju kvalitete i patvorenja maslinovog ulja
Title (english)Application of near-infrared spectroscopy in monitoring quality and adulteration of olive oil
AuthorMagdalena Klinar
MentorJasenka Gajdoš Kljusurić (mentor)
Committee memberMarina Krpan (predsjednik povjerenstva)
Committee memberAna Jurinjak Tušek (član povjerenstva)
Committee memberNada Vahcic (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2023-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati potencijal primjene blisko-infracrvene spektroskopije (NIR spektroskopije) kao metode za praćenje kvalitete i patvorenja maslinovog ulja te usporediti dva tipa NIR uređaja. U tu su svrhu maslinovom ulju i njegovim mješavinama sa suncokretovim uljem kolorimetrijski određivani parametri boje, konduktometrijski vodljivost i ukupne otopljene tvari, senzorska svojstva te snimljeni NIR spektri u području valnih duljina od 900 do 1700 nm. Analiza glavnih komponenata (PCA) korištena je kako bi se dobili kvalitativni modeli, dok je za razvoj kvantitativnih modela korištena parcijalna linearna regresija metodom najmanjih kvadrata (PLS regresija). Kvalitativni modeli pokazali su uspješno razdvajanje analiziranih uzoraka prema udjelu suncokretovog ulja i sastavu masnih kiselina. PLS regresijski modeli također su se pokazali vrlo pogodnima za primjenu. S vrijednostima koeficijenta R² ≥ 0,85 pokazali su se modeli za predikciju udjela suncokretovog ulja, senzorskih svojstava i sastava masnih kiselina. Također, prijenosni NIR uređaj pokazao se kao jednako pouzdan kao laboratorijski.
Abstract (english)
The main goal of this research was to examine the potential of the application of near-infrared spectroscopy (NIR spectroscopy) as the method for monitoring the quality and adulteration of extra virgin olive oil (EVOO) and to compare two types of NIR spectrometers. For this purpose, colorimetric, conductometric, and sensor analysis was carried out on EVOO and its mixtures with sunflower oil. Their NIR spectra were also recorded in the wavelength range from 900 to 1700 nm. Principal component analysis (PCA) was used to obtain qualitative models, while partial least squares (PLS regression) was used to develop quantitative models. Qualitative models successfully separated the analyzed samples according to the proportion of sunflower oil and the composition of fatty acids. PLS regression models also proved to be very suitable for application. With values of coefficient R² ≥ 0.85, the models for predicting the percentage of added sunflower oil, sensory properties, and composition of fatty acids were confirmed reliable. Also, the portable NIR device proved to be as reliable as the laboratory one.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:139516
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-06-07 09:25:39