Kontrola kvalitete nerafiniranog repičinog ulja

undergraduate thesis

• Title (english): Quality control of unrefined rapeseed oil
• Author: Ana Vujević
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2010-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ulje uljane repice je ulje visoke nutritivne vrijednosti što može zahvaliti prvenstveno odličnom sastavu masnih kiselina. Nerafinirano repičino ulje se proizvodi isključivo metodom prešanja bez provedbe rafinacije. Pošto u proizvodnji nerafniranog repičinog ulja nema faze koja bi omogućila odstranjivanje nepoželjnih komponenta u ulju, takvo ulje je sklonije hidrolitičkom i oksidacijskom kvarenju. Nerafinirano repičino ulje spada u skuplja ulja na tržištu zbog čega često dolazi do patvorenja ulja. Cilj ovog rada je pregled fizikalno-kemijskih metoda te senzorskih analiza koje se koriste za kontrolu kvalitete nerafiniranog repičinog ulja.

Abstract (english)

Rapeseed oil is an oil of high nutritional value which is primarily due to its excellent composition of fatty acids. Unrefined rapeseed oil is produced exclusively by pressing without refining. Since the process of production of unrefined rapeseed oil doesn't remove undesirable components from the oil, such product is more prone to hydrolytic and oxidative degradation. Unrefined rapeseed oil is one of the more expensive oils on the market and that often leads to adulteration of oil. The aim of this study was to examine the physiochemical and sensory analysis methods used for quality control of unrefined rapeseed oil.

• Keywords: nerafinirano repicino ulje; prešanje; kvarenje ulja; kontrola kvalitete ulja; patvorenje
• Keywords (english): unrefined rapeseed oil; pressing; deterioration of oil; quality oil; adulteration
• Language: croatian
• URN:NBN: urn:nbn:hr:159:323216
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-02 12:40:22