prikaz prve stranice dokumenta Proizvodnja i stabilizacija hladno prešanog bučinog ulja
  Download
PDF 1.11 MB
master's thesis
Proizvodnja i stabilizacija hladno prešanog bučinog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:302626
Škof, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Škof, B. (2014). Proizvodnja i stabilizacija hladno prešanog bučinog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:302626

Škof, Barbara. "Proizvodnja i stabilizacija hladno prešanog bučinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:302626

Škof, Barbara. "Proizvodnja i stabilizacija hladno prešanog bučinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:302626

Škof, B. (2014). 'Proizvodnja i stabilizacija hladno prešanog bučinog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:302626

Škof B. Proizvodnja i stabilizacija hladno prešanog bučinog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 April 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:302626

B. Škof, "Proizvodnja i stabilizacija hladno prešanog bučinog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:302626

Metadata
TitleProizvodnja i stabilizacija hladno prešanog bučinog ulja
AuthorBarbara Škof
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2014-12-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Hladno prešana ulja su ulja koja se dobivaju hladnim prešanjem biljnih sjemenki sa pužnom prešom. U ovom radu istraživan je utjecaj procesnih parametara prešanja bučinih koštica na iskorištenje ulja. Također, ispitivan je dodatak prirodnih antioksidanasa ekstrakta ružmarina (Oxy’Less CS, Oxy’Less Clear, Stabil Enhance OSR), ekstrakta zelenog čaja, ekstrakta nara u udjelima od 0,1 % i 0,2 % na oksidacijsku stabilnost hladno prešanog bučinog ulja. Oksidacijska stabilnost ulja, sa i bez dodanog... More antioksidansa, ispitivana je primjenom Schaal Oven testa. Rezultati testa prikazani su kao vrijednost peroksidnog broja (mmol O2/kg) nakon određenog vremena držanja uzorka pri temperaturi 63 °C, odnosno tijekom četiri dana trajanja testa. Rezultati istraživanja pokazuju da temperatura zagrijavanja glave preše i frekvencija elektromotora utječu na iskorištenje hladno prešanog bučinog ulja. Veću antioksidacijsku aktivnost ima ekstrakt ružmarina Oxy’Less CS u odnosu na ekstrakt zelenog čaja i ekstrakt nara. Ispitivani prirodni antioksidansi dodani u udjelu 0,2 % efikasnije štite ova ulja od oksidacije u odnosu na dodatak udjela 0,1%. Stabil Enhance OSR (0,1 % i 0,2 %) pruža bolju zaštitu od oksidacije nego Oxy´Less Clear (0,1% i 0,2%). Ekstrakt nara (0,1 % i 0,2 %) ne pokazuje zaštitu bučinog ulja od oksidacijskog kvarenja. Less
Abstract (english)
Cold pressed oils refer to oils that are extracted by cold pressing plant seed with a screw press. This study researched the influence of process parameters pressing pumpkin seeds to yield oil. Also examined the effect of natural antioxidants rosemary extract (Oxy’Less CS, Oxy’Less Clear, Stabil Enhance OSR), green tea extract, pomegranate extract, in dosage of 0.1% and 0.2%, on the oxidative stability of cold-pressed pumpkin seed oil. The oxidative stability of oil, with and without added... More antioxidant, was evaluated using the Schaal Oven test conditions. The results are expressed as peroxide number value (mmol O2/kg) after keeping the sample for a certain period of time at temperature of 63°C, that is, within four days of the duration of the test. The research results show that the temperature of heating head presses and frequency of electric motors also affect the yield of cold-pressed pumpkin seed oil. Higher antioxidant activity has rosemary extract Oxy’Less CS as compared to green tea extract and pomegranate extract. Tested natural antioxidants added in dosage of 0.2% protect these oils from oxidation more effectively than dosage of 0.1%. Stabil Enhance OSR (0.1% and 0.2%) provides better protection against oxidation than Oxy'Less Clear (0.1% and 0.2%). Pomegranate extract (0.1% and 0.2%) does not show protection pumpkin seed oil from oxidative deterioration. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:302626
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-28 09:59:58
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.