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master's thesis
Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive
2017. urn:nbn:hr:109:224173
Cikoš, Ana-Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Cikoš, A. M. (2017). Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:224173

Cikoš, Ana Marija. "Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:224173

Cikoš, Ana Marija. "Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:224173

Cikoš, A. M. (2017). 'Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:224173

Cikoš AM. Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:224173

A. M. Cikoš, "Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:224173

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TitleUtjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive
Title (english)The influence of the process parameters and the addition of antioxidants on the utilization and stability of plum kernel oil
AuthorAna-Marija Cikoš
MentorTihomir Moslavac (mentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Koštica šljive je nusproizvod prehrambene industrije iz kojeg se prešanjem može dobiti jestivo ulje, a njegova konzumacija može smanjiti rizik obolijevanja od kroničnih bolesti. Koštice šljive pribavljene s područja Slavonije i Baranje prešane su na pužnoj preši te je dobiveno sirovo ulje. Sedimentacijom i filtracijom dobiveno je hladno prešano ulje koštice šljive kojemu su određeni osnovni parametri kvalitete: peroksidni broj, slobodne masne kiseline, udio vode i udio netopljivih nečistoća. Prilikom prešanja ispitivao se utjecaj procesnih parametara: temperature zagrijavanja glave preše, veličina otvora glave preše i frekvencija elektromotora na iskorištenje ulja. Ispitan je i utjecaj dodatka antioksidansa na oksidacijsku stabilnost ulja primjenom Testa održivosti na 98 °C. Korišteni su prirodni antioksidansi ekstrakt zelenog čaja, ekstrakt ružmarina i eterično ulje primorskog vriska te sintetski antioksidans oktil-galat. Rezultati pokazuju da ispitivani procesni parametri hladnog prešanja utječu na iskorištenje ulja. Dodatkom prirodnih antioksidanasa postignuta je bolja zaštita ulja od oksidacijskog kvarenja, nego dodatkom sintetskog antioksidansa. Eterično ulje primorskog vriska imalo je najbolji antioksidacijski utjecaj.
Abstract (english)
Plum kernel is byproduct of the food industry which can be used to produce edible oil through pressing. Also, its consumption is associated with reduced risk of chronic diseases. Kernels from territory of Slavonia and Baranja were used for production of oil. Raw oil was produced by using screw pressing and cold-pressed oil was obtained by sedimentation and filtration. Quality parameters such as peroxide value, free fatty acids, moisture content and insoluble impurities were determined. Aim of this study was to examine the influence of process parameters: press head temperature at cake exit, size of the press head hatch and electromotor frequency on the utilization of oil. Oxidative stability of oil with added antioxidants was determined by the Test of sustainability at 98°C. Natural antioxidants such as green tea extract, rosemary extract, winter savory essential oil and synthetic antioxidant octyl gallate were used. Results showed that natural antioxidants have greater protection of oil in comparison to synthetic antioxidants. Winter savory essential oil had the best antioxidant effect.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:224173
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-10-03 09:24:58