prikaz prve stranice dokumenta Utjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja
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master's thesis
Utjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja
2012. urn:nbn:hr:109:658528
Drobac, Sanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Drobac, S. (2012). Utjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:658528

Drobac, Sanja. "Utjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:658528

Drobac, Sanja. "Utjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:658528

Drobac, S. (2012). 'Utjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:658528

Drobac S. Utjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 September 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:658528

S. Drobac, "Utjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:658528

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Metadata
TitleUtjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja
Title (english)Effect of parametres of microvawe heating on the oxidative stability of vegetable oils
AuthorSanja Drobac
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2012-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu istraživan je utjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja. Ispitivanje je provedeno sa biljnim uljima (ulje bučinih koštica, suncokretovo ulje, ulje kukuruznih klica, ulje uljane repice, laneno ulje). Također je ispitivan utjecaj dodatka pojedinog ulja (30 %, 50 %) u ulje bučinih koštica na promjenu oksidacijske stabilnosti smjese ulja. Uzorci ulja su zagrijavani u mikrovalnoj pećnici kod različite snage (300 W, 450 W, 600 W) tijekom različitog vremenskog perioda. Rezultati oksidacijske stabilnosti biljnih ulja prikazani su peroksidnim brojem. Primjenom veće jačine mikrovalnog zagrijavanja dolazi do većeg oksidacijskog kvarenja biljnih ulja, manja je održivost ulja i ispitivanih smjesa. Porastom vremena tretiranja biljnih ulja i njihovih smjesa mikrovalnim zagrijavanjem (300 W), smanjuje se oksidacijska stabilnost ulja.
Abstract (english)
This study researched the effect of parameters of microwave heating on the oxidative stability of vegetable oils. The study was conducted by using vegetable oils (pumpkin seed oil, sunflower oil, corn germ oil, rapeseed oil, linseed oil). It was also examined the influence of addition of individual oil (30%, 50%) in pumpkin seed oil on the oxidative stability of oil mixture. Oil samples were heated in a microwave oven at different power (300 W, 450 W, 600 W) during different periods of time. Results of the oxidative stability of vegetable oils are shown by peroxide value. As more powerful microwave heating was applied, greater was oxidative deterioration of vegetable oils, leading to lowering of stability of oil and tested mixtures. By increasing the time of treatment of vegetable oils and their mixtures with microwave heating (300 W), oxidative stability of the oil was reduced.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:658528
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 13:45:20