undergraduate thesis
Methods of processing olives into oil

Andrea Drljepan (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitlePostupci prerade maslina u ulje : završni rad
AuthorAndrea Drljepan
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Maslina je suptropska zimzelena biljka, plod drveta Olea europaea. Plod masline je ovalnog oblika tamnozelene do crne boje. Temeljna karakteristika ove namirnice je bogatstvo uljem koje se nalazi u plodu masline. Ulje se koristi u prehrani kao dodatak jelu, za prženje, začinjavanje jela te u medicinske svrhe. Maslinovo ulje se dobiva iz sljedećih postupaka: čišćenja i pranja plodova, mljevenja, miješanja tijesta, odvajanja čvrstog od tekućeg dijela, separacije uljnog mošta na ulje i vodu, što je i opisano u ovom radu.Tim postupcima dobivamo ekstra djevičansko maslinovo ulje visoke kvalitete ako se koriste kvalitetni i zdravi plodovi masline.
Keywordsolives processing methods olive oil oil
Parallel title (English)Methods of processing olives into oil
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-01-20
Parallel abstract (English)
Olive is a subtropical evergreen plant, fruit tree Olea europaea. Olive fruit has oval shape, which colour is dark green to black. The basic characteristic of those fruitis a wealth of oil, which we can find in olive fruit. Olive oil is used in food as a condiment, for frying, flavouring meal and for medicinal purpose. Olive oil is produced from the following procedures: cleaning and washing fruits, grinding, mixing dough, separating solid from liquid part, separating the oil must to oil and water, which is described in this final work. With this procedures we get high quality oil, much more valuable than others edible oils.
Parallel keywords (Croatian)maslina postupci prerade maslinovo ulje čuvanje ulja
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:048444
CommitterSanda Hasenay