Proizvodnja djevičanskih maslinovih ulja iz plodova levantinke uz pulsirajuće električno polje, ubrzani toplinski tretman i ultrazvuk kao predtretmane miješenju

undergraduate thesis

• Title (english): Production of virgin olive oils from Levantinka using pulsed electric field, flash treatment and ultrasound as pre-treatment for malaxation
• Author: Josip Mužević
• 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: 2024-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jedan od većih problema proizvodnje djevičanskog maslinovog ulja (DMU) je relativno nisko iskorištenje samog procesa jer određeni dio ulja zaostaje u komini i vegetabilnoj vodi. Potencijalno rješenje problema se u novije vrijeme traži u inovativnim tehnologijama poput pulsirajućeg električnog polja (PEP), ubrzanog toplinskog tretmana (UTT) i ultrazvuka (UZV). Cilj ovog rada bio je odrediti utjecaj primjene navedenih tehnologija i njihovih kombinacija kao predtretmana miješenju na iskorištenje... More proizvodnje DMU iz sorte levantinka u laboratorijskim uvjetima. Korištenjem pojedinačne inovativne tehnologije kao predtretmana miješenju došlo je do povećanja iskorištenja proizvodnje DMU iz sorte levantinka. Najveće povećanje iskorištenja toga ulja u odnosu na kontrolni uzorak (12,17 %) pokazala je primjena tehnologije UZV-a. Sve kombinacije inovativnih tehnologija također su povećale iskorištenje proizvodnje DMU iz sorte levantinka. Najveće povećanje iskorištenja proizvodnje DMU iz sorte levantinka u odnosu na kontrolni uzorak (13,2 %) pokazala je kombinacija PEP-a i UZV-a. Less

Abstract (english)

One of the main problems in the production of virgin olive oil (VOO) is the relatively low production yield, as a certain amount of the oil remains in the pomace and in the vegetable water. A possible solution has recently been sought in innovative technologies such as pulsed electric field (PEF), flash thermal treatment (FTT) and ultrasound treatment (US). The aim of this work was to determine the effects of using the above technologies and their combinations as pretreatment for malaxation... More on the production yield of VOO of the Levantinka variety. The use of each innovative technology increased the yield of VOO production. The application of US showed the highest yield increase compared to the control sample (12.17%). All combinations of innovative technologies also increased the yield of VOO production. The combination of PEF and US showed the highest yield increase compared to the control sample (13.2%). Less

• Keywords: djevičansko maslinovo ulje; pulsirajuće električno polje; ubrzani toplinski tretman; ultrazvuk; iskorištenje proizvodnje
• Keywords (english): virgin olive oil; pulsed electric field; flash thermal treatment; ultrasound; production yield
• Language: croatian
• URN:NBN: urn:nbn:hr:159:227119
• 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: Open access
• Created on: 2024-11-11 13:51:46