master's thesis
Change of Oxidation Stability of Vegetable Oils During Microwave Heating

Aleksandra Tomić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitlePromjena oksidacijske stabilnosti biljnih ulja tijekom mikrovalnog zagrijavanja
AuthorAleksandra Tomić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Mikrovalno zagrijavanje je moderna i široko primjenjivana metoda za pripremanje hrane. U ovom radu istraživan je utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost hladno prešanog suncokretovog ulja, visokooleinskog suncokretovog ulja, hladno prešanog repičinog ulja i Omega IQ ulja te mješavina hladno prešanog suncokretovog ulja sa pojedinačnim drugim uljem. Biljna ulja su zagrijavana u mikrovalnoj pećnici kod različite snage uređaja u vremenu pet minuta. Također, uzorci su zagrijavani u mikrovalnoj pećnici kod konstantne snage 300 W u različitom vremenskom periodu. Rezultati testa prikazani su vrijednostima peroksidnog broja nakon mikrovalnog zagrijavanja. Primjenom veće snage uređaja i duljeg vremena trajanja mikrovalnog zagrijavanja dolazi do većeg oksidacijskog kvarenja ispitivanih ulja. Veću otpornost na oksidacijsko kvarenje kod različitih snaga i vremena tretiranja mikrovalnim zagrijavanjem pokazuje visokooleinsko suncokretovo ulje u odnosu na druga ispitivana biljna ulja.
Keywordsoil sunflower oil oxidation stability microwave heating
Parallel title (English)Change of Oxidation Stability of Vegetable Oils During Microwave Heating
Committee MembersAndrija Pozderović
Tihomir Moslavac
Vedran Slačanac
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2013-04-25
Parallel abstract (English)
Microwave heating is a contemporary and widely applied method of food preparation. This essay discusses the influence of microwave heating on the oxidation stability of cold-pressed sunflower oil, high-oleic sunflower oil, cold-pressed rapeseed oil and Omega IQ oil as well as the oxidation stability of blends of cold-pressed sunflower oil with other individual oils. Vegetable oils were heated in a microwave oven using different power settings at five-minute intervals. In addition to this, samples were heated in a microwave oven using a constant power setting of 300 watt at different time intervals. The test results are shown through peroxide values measured after microwave heating. Higher power settings and prolonged microwave heating causes more massive oxidative damage of the tested oils. In comparison with other tested oils, a high-oleic sunflower oil has shown a greater resistance to oxidative damage when heated in a microwave using different power settings and time intervals.
Parallel keywords (Croatian)ulje suncokretovo ulje oksidacijska stabilnost mikrovalno zagrijavanje
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:190051
CommitterIvana Šuvak