prikaz prve stranice dokumenta Utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje
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master's thesis
Utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:320921
Vučić, Ružica
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

Vučić, R. (2013). Utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:320921

Vučić, Ružica. "Utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:320921

Vučić, Ružica. "Utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:320921

Vučić, R. (2013). 'Utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:320921

Vučić R. Utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:320921

R. Vučić, "Utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:320921

Metadata
TitleUtjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje
Title (english)Effect of Microvawe Heating on the Oxidative Stability of Hemp Oils
AuthorRužica Vučić
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 country2013-10-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj parametara mikrovalnog zagrijavanja (vrijeme, snaga) na oksidacijsku stabilnost ulja konoplje (djevičansko ulje). Također je ispitivan utjecaj dodataka pojedinog prirodnog antioksidansa (ekstrakt ružmarina, ekstrakt zelenog čaja, ekstrakt nara, udjela 0,1%, 0,2%) i sintetskog (PG, BHA, 0,01%) u ulje konoplje na promjenu oksidacijske stabilnosti. Uzorci ulja su zagrijavani u mikrovalnoj pećnici kod različite snage (180 W, 300 W, 450 W) u vremenu 5 minuta. Ispitivan je utjecaj vremena mikrovalnog zagrijavanja, kod konstantne snage uređaja, na oksidacijsku stabilnost ulja konoplje. Rezultati stupnja oksidacijskog kvarenja ulja prikazani su peroksidnim brojem. Primjenom veće snage mikrovalnog zagrijavanja dolazi do porasta temperature i većeg oksidacijskog kvarenja ulja konoplje. Porastom vremena tretiranja ulja mikrovalnim zagrijavanjem, smanjuje se oksidacijska stabilnost ulja konoplje.
Abstract (english)
In this paper ecru is researched influence of parameters of microwave heating (time, power) on oxidative stability of hemp oil (virgin olive oil). Also is examines the influence of individual natural antioxidants (rosemary extract, green tea extract, pomegranate extract, share of 0.1%, 0.2%) and synthetic (PG, BHA, 0.01%) hemp oil in the change of the oxidation stability. Oil samples were heated in a microwave oven at different power (180 W, 300 W, 450 W) in time 5 minutes. Influence of time of microwave heating at constant power devices the oxidation stability hemp oil. Results degrees of oxidative deterioration of oil are show by peroxide number. Applying higher power microwave heating leads to temperature rise and a higher oxidative spoilage of hemp oil. Increasing treatment time microwave heating oil reduces the oxidation stability of hemp oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:320921
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 15:45:56