Proizvodnja djevičanskog maslinovog ulja kontinuiranom centrifugalnom ekstrakcijom

undergraduate thesis

• Title (english): Production of virgin olive oil by centrifugation method
• Author: Melita Petrić
• 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: 2021-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Maslina (Olea Europea) je zimzelena vrsta koja uspijeva samo na umjereno toplim krajevima gdje je temperatura rijetko ispod 0 ° C. Plod masline u početku je zelen, a zatim prelazi u crno-ljubičastu boju. Postupcima prerade ploda maslina dobivamo djevičansko maslinovo ulje, a postupci uključuju: berbu, čuvanje ploda od berbe do prerade, čišćenja i pranja plodova, mljevenja i drobljenja, miješenja tijesta, separacije te bistrenja. Tim postupcima u djevičanskom maslinovom ulju su sačuvani važni sastojci koja druga ulja ne sadrže. Djevičansko maslinovo ulje je jedno od najpoznatijih ulja na svijetu i ima raznoliku primjenu. Koristi se kao začin za jela, kuhanje i prženje hrane, a zbog svojih ljekoviti svojstava i u medicinske svrhe.

Abstract (english)

Olive (Olea Europea) is an evergreen species that thrives only in moderately warm regions where the temperature is rarely below 0 ° C. The fruit of the olive is initially green and then turns black-purple. Olive oil processing processes produce olive oil, and the procedures include: harvesting, storing the fruit from harvest to processing, cleaning and washing the fruit, grinding and crushing, malaxation, oil separation and clarifying. These procedures preserve important ingredients in virgin olive oil that other oils do not contain. Olive oil is one of the most famous oils in the world and has a variety of applications. It is used as a spice for meals, cooking and frying food, and because of its medicinal properties and for medicinal purposes.

• Keywords: djevičansko maslinovo ulje; maslina; proizvodnja
• Keywords (english): virgin olive oil; olive; production
• Language: croatian
• URN:NBN: urn:nbn:hr:159:244405
• 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: 2021-06-17 12:49:30