master's thesis
Effect of parametres of microvawe heating on the oxidative stability of vegetable oils

Sanja Drobac (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj parametara mikrovalnog zagrijavanja na oksidacijsku stabilnost biljnih ulja
AuthorSanja Drobac
Mentor(s)Tihomir Moslavac (thesis advisor)
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.
Keywordsmicrowave heating oil vegetable oil peroxide value oxidative stability
Parallel title (English)Effect of parametres of microvawe heating on the oxidative stability of vegetable 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
Study programme typeuniversity
Study levelgraduate
Study programmeFood Science and Nutrition
Academic title abbreviationmag. nutr.
Genremaster's thesis
Language Croatian
Defense date2012-09-28
Parallel 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.
Parallel keywords (Croatian)mikrovalno zagrijavanje ulje biljna ulja peroksidni broj oksidacijska stabilnost
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:109:658528
CommitterSanda Hasenay