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master's thesis
Utjecaj mikrovalnog zagrijavanja na održivost biljnih ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:286783
Labrović, Ivana
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

Labrović, I. (2011). Utjecaj mikrovalnog zagrijavanja na održivost biljnih ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:286783

Labrović, Ivana. "Utjecaj mikrovalnog zagrijavanja na održivost biljnih ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:286783

Labrović, Ivana. "Utjecaj mikrovalnog zagrijavanja na održivost biljnih ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:286783

Labrović, I. (2011). 'Utjecaj mikrovalnog zagrijavanja na održivost biljnih ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:286783

Labrović I. Utjecaj mikrovalnog zagrijavanja na održivost biljnih ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:286783

I. Labrović, "Utjecaj mikrovalnog zagrijavanja na održivost biljnih ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:286783

Metadata
TitleUtjecaj mikrovalnog zagrijavanja na održivost biljnih ulja
Title (english)Effect of microwave heating on vegetable oil shelf life
AuthorIvana Labrović
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 country2011-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj dodatka prirodnih antioksidanasa ekstrakta ružmarina (Oxy’Less® Clear, StabilEnhance® OSR), ekstrakta maslinovog lista i ekstrakta nara u udjelu 0,1 % na oksidacijsku stabilnost sezamovog ulja, repičinog ulja, ulja kukuruznih klica, lanenog ulja i sojinog ulja. Oksidacijska stabilnost ulja, sa i bez dodanog prirodnog antioksidansa, ispitivana je primjenom mikrovalnog zagrijavanja. Rezultati utjecaja dodatka antioksidansa i vremena trajanja mikrovalnog zagrijavanja na promjenu oksidacijske stabilnosti biljnih ulja prikazani su peroksidnim brojem. Primjenom vede jačine mikrovalnog zagrijavanja dolazi do vedeg oksidacijskog kvarenja biljnih ulja, manja je održivost ulja. Porastom vremena tretiranja biljnih ulja mikrovalnim zagrijavanjem smanjuje se održivost ili stabilnost ulja. Dodatkom ispitivanih prirodnih antioksidansa u biljno ulje dolazi do promjene stabilnosti ulja prema oksidacijskom kvarenju.
Abstract (english)
This study researched the effect of added natural antioxidants rosemary extract (Oxy’Less® Clear, StabilEnhance® OSR), extract olive leaf and pomegranate fruit extract in dosage of 0.1%, on the oxidative stability of sesame oil, rapeseed oil, corn germ oil, linseed oil and soybean oil. The oxidative stability of oil, with and without added natural antioxidant, was evaluated using microwave heating. Results impact the duration of microwave heating on the change in oxidative stability of vegetable oils are shown in peroxide number. By applying a larger volume of microwave heating results in greater oxidative deterioration of vegetable oil thus lowering the viability of the oil. Raising the time of the microwave heating treatment for the plant oils, reduces the viability or stability of the oil. Adding the tested natural antioxidant to the vegetable oil results in the change of the stability of the oil towards oxidating deterioration.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:286783
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 on2015-12-14 16:01:40