master's thesis
Effect of Microvawe Heating on the Oxidative Stability of Hemp Oils

Ružica Vučić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje
AuthorRužica Vučić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
U ovom radu istraživan je utjecaj parametara mikrovalnog zagrijavanja (vrijeme, snaga) na oksidacijsku stabilnost ulja konoplje (djevičansko ulje). Također je ispitivan utjecaj dodataka pojedinog prirodnog antioksidansa (ekstrakt ružmarina, ekstrakt zelenog čaja, ekstrakt nara, udjela 0,1%, 0,2%) i sintetskog (PG, BHA, 0,01%) u ulje konoplje na promjenu oksidacijske stabilnosti. Uzorci ulja su zagrijavani u mikrovalnoj pećnici kod različite snage (180 W, 300 W, 450 W) u vremenu 5 minuta. Ispitivan je utjecaj vremena mikrovalnog zagrijavanja, kod konstantne snage uređaja, na oksidacijsku stabilnost ulja konoplje. Rezultati stupnja oksidacijskog kvarenja ulja prikazani su peroksidnim brojem. Primjenom veće snage mikrovalnog zagrijavanja dolazi do porasta temperature i većeg oksidacijskog kvarenja ulja konoplje. Porastom vremena tretiranja ulja mikrovalnim zagrijavanjem, smanjuje se oksidacijska stabilnost ulja konoplje.
Keywordsmicrowave heating oil hemp oil oxidative stability antioxidants
Parallel title (English)Effect of Microvawe Heating on the Oxidative Stability of Hemp Oils
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 date2013-10-11
Parallel abstract (English)
In this paper ecru is researched influence of parameters of microwave heating (time, power) on oxidative stability of hemp oil (virgin olive oil). Also is examines the influence of individual natural antioxidants (rosemary extract, green tea extract, pomegranate extract, share of 0.1%, 0.2%) and synthetic (PG, BHA, 0.01%) hemp oil in the change of the oxidation stability. Oil samples were heated in a microwave oven at different power (180 W, 300 W, 450 W) in time 5 minutes. Influence of time of microwave heating at constant power devices the oxidation stability hemp oil. Results degrees of oxidative deterioration of oil are show by peroxide number. Applying higher power microwave heating leads to temperature rise and a higher oxidative spoilage of hemp oil. Increasing treatment time microwave heating oil reduces the oxidation stability of hemp oil.
Parallel keywords (Croatian)mikrovalno zagrijavanje ulje ulje konoplje oksidacijska stabilnost antioksidansi
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:109:320921
CommitterIvana Šuvak