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undergraduate thesis
Proizvodnja i stabilizacija repičinog ulja
2019. urn:nbn:hr:109:959294
Franjić, Monika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Franjić, M. (2019). Proizvodnja i stabilizacija repičinog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:959294

Franjić, Monika. "Proizvodnja i stabilizacija repičinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:959294

Franjić, Monika. "Proizvodnja i stabilizacija repičinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:959294

Franjić, M. (2019). 'Proizvodnja i stabilizacija repičinog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:959294

Franjić M. Proizvodnja i stabilizacija repičinog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:959294

M. Franjić, "Proizvodnja i stabilizacija repičinog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:959294

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Metadata
TitleProizvodnja i stabilizacija repičinog ulja
Title (english)Production and Stabilization of Rapeseed Oil
AuthorMonika Franjić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Repičino ulje bogato je vitaminom E i sadrži visoki udio nezasićenih masnih kiselina pa je jedno od najkorištenijih ulja u ljudskoj prehrani. Zadatak završnog rada bio je ispitati procesne parametre hladnog prešanja sjemenke uljane repice na iskorištenje ulja. Od antioksidanasa korišteni su ekstrakt ružmarina, ekstrakt zelenog čaja, ekstrakt nara i oktil galat. Na dobivenom ulju ispitivao se utjecaj dodataka antioksidanasa na stabilizaciju ulja primjenom testa održivosti na 98 ºC. Rezultati testa prikazani su vrijednosti peroksidnog broja ulja. Rezultati ispitivanja pokazuju da veličina nastavka za izlaz pogače utječe na iskorištenje repičinog ulja. Ekstrakt ružmarina postiže veću zaštitu ulja od oksidacije.
Abstract (english)
Rapeseed oil is rich with Vitamin A and contains a high content of unsaturated fatty acids, therefore it is the most used oil in the human diet. The task of this paper was to examine process parameters of cold pressed rapeseed seed for utilization of oil. The antioxidants that have been used are rosemary extract, green tea extract, pomegranate extract and octyl gallate. The effect of antioxidant additives on the stabilization of the oil was tested on the resulting oil with test of resistance on 98 ºC. The test results show the values of the peroxide number of oil. The results indicate that the utilization od rapeseed oil is influenced by the size of the outlet extension for cake. Rosemary extract achieves better oil protection than oxidation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:959294
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 on2019-10-09 11:28:05