prikaz prve stranice dokumenta Proizvodnja maslinovog ulja diskontinuiranim postupkom
Access restricted to students and staff of home institution
undergraduate thesis
Proizvodnja maslinovog ulja diskontinuiranim postupkom
2019. urn:nbn:hr:109:356624
Mađerić, Diana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Mađerić, D. (2019). Proizvodnja maslinovog ulja diskontinuiranim postupkom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:356624

Mađerić, Diana. "Proizvodnja maslinovog ulja diskontinuiranim postupkom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:356624

Mađerić, Diana. "Proizvodnja maslinovog ulja diskontinuiranim postupkom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:356624

Mađerić, D. (2019). 'Proizvodnja maslinovog ulja diskontinuiranim postupkom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:356624

Mađerić D. Proizvodnja maslinovog ulja diskontinuiranim postupkom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 April 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:356624

D. Mađerić, "Proizvodnja maslinovog ulja diskontinuiranim postupkom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:356624

Please login to the repository to save this object to your list.
Metadata
TitleProizvodnja maslinovog ulja diskontinuiranim postupkom
Title (english)Production of Olive Oil by a Discontinuous Process
AuthorDiana Mađerić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2019-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Plod masline se sastoji od četiri dijela: kožice, pulpe, koštice i sjemenke. Pulpa ploda je najbogatija uljem i sadrži 60 – 65 % ulja. Zrenjem ploda masline se povećava sinteza ulja pa tako zreo plod sadrži 6 do 25 % ulja. Sorta masline ima veliki utjecaj na količinu ulja i na kemijski sastav ulja. Maslinovo ulje se dobiva tehnološkim postupcima prerade koji obuhvaćaju: pranje i čišćenje plodova, mljevenje, miješanje i formiranje maslinovog tijesta, izdvajnje ulja i separaciju ulja od biljne vode. U ovom radu su opisani navedeni postupci prerade maslinovog ulja i način rada uređaja koji se koriste kod proizvodnje ulja. Opisan je način rada otvorene hidraulične preše (čiji je rad diskontinuiran) te rad kamenih i metalnih mlinova. Proizvedeno ulje potrebno je pravilno uskladištiti u odgovarajuće spremnike. Tijekom skladištenja ulje je važno zaštiti od utjecaja kisika, svijetlosti i topline kako bi se usporile oksidacijske i hidrolitičke reakcije kvarenja ulja.
Abstract (english)
The olive's fruit consists of four parts: skin, pulp, bone and seeds. Pulp has the highest oil content and contains up to 60 - 65% oil. Ripening of olive's fruit increases the oil synthesis, so the ripe fruit contains 6 to 25% oil. The variety of olive has a great influence on the amount of oil and on the chemical composition of the oil. Olive oil is produced by technological processes which include: washing and cleaning of fruits, grinding, mixing and forming of olive dough, separating oil and separating vegetable oil. The aim of this research was to describe olive oil processing procedures as well as the mode of operation of the devices used in oil production (the operation of the open hydraulic press and the operation of stone and metal mills). Produced oil should be properly stored in the appropriate containers. During storage, it is important to protect oil against the influence of oxygen, light and heat in order to slow down oxidative and hydrolytic oil damaging reactions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:356624
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-09-20 11:20:46