prikaz prve stranice dokumenta Proizvodnja i stabilizacija hladno prešanog lješnjakovog ulja sorte Trabizone
  Download
PDF 2.21 MB
master's thesis
Proizvodnja i stabilizacija hladno prešanog lješnjakovog ulja sorte Trabizone
2023. urn:nbn:hr:109:503834
Tuba, Elena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Tuba, E. (2023). Proizvodnja i stabilizacija hladno prešanog lješnjakovog ulja sorte Trabizone (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:503834

Tuba, Elena. "Proizvodnja i stabilizacija hladno prešanog lješnjakovog ulja sorte Trabizone." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:503834

Tuba, Elena. "Proizvodnja i stabilizacija hladno prešanog lješnjakovog ulja sorte Trabizone." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:503834

Tuba, E. (2023). 'Proizvodnja i stabilizacija hladno prešanog lješnjakovog ulja sorte Trabizone', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:503834

Tuba E. Proizvodnja i stabilizacija hladno prešanog lješnjakovog ulja sorte Trabizone [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 September 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:503834

E. Tuba, "Proizvodnja i stabilizacija hladno prešanog lješnjakovog ulja sorte Trabizone", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:503834

Please login to the repository to save this object to your list.
Metadata
TitleProizvodnja i stabilizacija hladno prešanog lješnjakovog ulja sorte Trabizone
Title (english)The Production and Stabilization of Cold-Pressed Hazelnut Oil of the Trabizone Variety
AuthorElena Tuba
MentorTihomir Moslavac (mentor)
MentorDaniela Paulik (pomoć pri izradi, neposredni voditelj)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Lješnjakvo ulje je zlatno-žute boje, jedinstvenog okusa i visoke hranjive vrijednosti. U ovom diplomskom radu proizvedeno je hladno prešano ulje lješnjaka sorte Trabizone upotrebom kontinuirane pužne preše. Cilj ovog rada bio je ispitati iskorištenje ulja pri različitim procesnim parametrima. Ispitan je utjecaj temperature glave preše, frekvencije elektromotora preše te veličina otvora za izlaz pogače. Rezultati su pokazali najbolje iskorištenje ulje pri sljedećim procesnim parametrima: promjer otvora preše 8 mm, frekvencija elektromotora 22 Hz te temperatura glave preše 110 °C. Određeni su i osnovni parametri kvalitete dobivenog hladno prešanog ulja koji su bili u skladu s Pravilnikom o jestivim uljima i mastima. Proveden je i Schaal Oven test kojim je ispitana oksidacijska stabilnost dobivenog ulja, odnosno utjecaj antioksidanasa na održivost ulja. Korišteni su antioksidansi: ekstrakt ružmarina, ekstrakt zelenog čaja, askorbinska i limunska kiselina, mješavina tokoferola te propil galat. Najbolje antioksidacijsko djelovanje imao je ekstrakt ružmarina, pogotovo u kombinacji s limunskom i askorbinskom kiselinom (sinergisti). Sastav masnih kiselina u lješnjakovom ulju određivan je metodom plinske kromatografije s FID detektorom.
Abstract (english)
Hazelnut oil has a golden-yellow colour, a unique taste and high nutritional value. In this thesis, cold-pressed hazelnut oil of the Trabizone variety was produced using a continuous screw press. The aim of this work was to examine the utilization of oil at different process parameters. The influence of the temperature of the press head, the frequency of the electric motor of the press and the size of the opening for the cake outlet were tested. The best results were obtained with following process parameters: diameter of the press opening (N) 8 mm, electric motor frequency 22 Hz and press head temperature 110 °C. The basic quality parameters of the obtained cold-pressed oil were also determined and they were in accordance with Pravilnik o jestivim uljima i mastima. The Schaal Oven test was conducted, which tested the oxidation stability of the obtained oil, i.e. the influence of antioxidants on the sustainability of the oil. Used antioxidants: rosemary extract, green tea extract, ascorbic and citric acid, mixture of tocopherols and propyl gallate. Rosemary extract had the best antioxidant activity, especially combined with citric and ascorbic acid (synergists). The composition of fatty acids in hazelnut oil was determined by gas chromatography with FID detector.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:503834
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 conditionsOpen access
Terms of useLicence Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) icon
Created on2023-10-02 07:19:55