prikaz prve stranice dokumenta Promjena oksidacijske stabilnosti biljnih ulja tijekom mikrovalnog zagrijavanja
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master's thesis
Promjena oksidacijske stabilnosti biljnih ulja tijekom mikrovalnog zagrijavanja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:190051
Tomić, Aleksandra
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

Tomić, A. (2013). Promjena oksidacijske stabilnosti biljnih ulja tijekom mikrovalnog zagrijavanja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:190051

Tomić, Aleksandra. "Promjena oksidacijske stabilnosti biljnih ulja tijekom mikrovalnog zagrijavanja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:190051

Tomić, Aleksandra. "Promjena oksidacijske stabilnosti biljnih ulja tijekom mikrovalnog zagrijavanja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:190051

Tomić, A. (2013). 'Promjena oksidacijske stabilnosti biljnih ulja tijekom mikrovalnog zagrijavanja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:190051

Tomić A. Promjena oksidacijske stabilnosti biljnih ulja tijekom mikrovalnog zagrijavanja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:190051

A. Tomić, "Promjena oksidacijske stabilnosti biljnih ulja tijekom mikrovalnog zagrijavanja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:190051

Metadata
TitlePromjena oksidacijske stabilnosti biljnih ulja tijekom mikrovalnog zagrijavanja
Title (english)Change of Oxidation Stability of Vegetable Oils During Microwave Heating
AuthorAleksandra Tomić
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 country2013-04-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Mikrovalno zagrijavanje je moderna i široko primjenjivana metoda za pripremanje hrane. U ovom radu istraživan je utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost hladno prešanog suncokretovog ulja, visokooleinskog suncokretovog ulja, hladno prešanog repičinog ulja i Omega IQ ulja te mješavina hladno prešanog suncokretovog ulja sa pojedinačnim drugim uljem. Biljna ulja su zagrijavana u mikrovalnoj pećnici kod različite snage uređaja u vremenu pet minuta. Također, uzorci su zagrijavani u mikrovalnoj pećnici kod konstantne snage 300 W u različitom vremenskom periodu. Rezultati testa prikazani su vrijednostima peroksidnog broja nakon mikrovalnog zagrijavanja. Primjenom veće snage uređaja i duljeg vremena trajanja mikrovalnog zagrijavanja dolazi do većeg oksidacijskog kvarenja ispitivanih ulja. Veću otpornost na oksidacijsko kvarenje kod različitih snaga i vremena tretiranja mikrovalnim zagrijavanjem pokazuje visokooleinsko suncokretovo ulje u odnosu na druga ispitivana biljna ulja.
Abstract (english)
Microwave heating is a contemporary and widely applied method of food preparation. This essay discusses the influence of microwave heating on the oxidation stability of cold-pressed sunflower oil, high-oleic sunflower oil, cold-pressed rapeseed oil and Omega IQ oil as well as the oxidation stability of blends of cold-pressed sunflower oil with other individual oils. Vegetable oils were heated in a microwave oven using different power settings at five-minute intervals. In addition to this, samples were heated in a microwave oven using a constant power setting of 300 watt at different time intervals. The test results are shown through peroxide values measured after microwave heating. Higher power settings and prolonged microwave heating causes more massive oxidative damage of the tested oils. In comparison with other tested oils, a high-oleic sunflower oil has shown a greater resistance to oxidative damage when heated in a microwave using different power settings and time intervals.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:190051
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 15:24:31