Primjena novih tehnologija u proizvodnji djevičanskog maslinovog ulja

undergraduate thesis

• Title (english): Application of new technologies in production of virgin olive oil
• Author: Ana Svirčević
• 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: 2021-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Proizvodnja djevičanskog maslinovog ulja (DMU) može se odvijati tradicionalnim ili modernim postupkom. Uz standardne metode koje se koriste tijekom proizvodnje ulja, sve se više uočavaju prednosti novih tehnologija: ultrazvuka, pulsirajućeg električnog polja (PEP-a) i mikrovalova. Cilj ovog rada je opisati način na koji nove tehnologije funkcioniraju te predstaviti njihovu primjenu u proizvodnji DMU. Ultrazvuk se može koristiti za ekstrahiranje bioaktivnih polifenola i obradu otpadnih voda maslinovog ulja. Uz proces malaksacije može poboljšati prinose, sastav i kvalitetu DMU. PEP poboljšava ekstraktivnost i kvalitetu DMU te primjenu nalazi i u ekstrakciji fenolnih spojeva iz komine maslina. Mikrovalovalno potpomognuta ekstrakcija koristi se za uklanjanje pigmenata i tokoferola, a korištenje mikrovalova u obradi maslinovog tijesta rezultira niskom oksidacijom DMU, većom koncentracijom hlapljivih spojeva u ulju te visokom kvalitetom proizvoda.

Abstract (english)

The production of virgin olive oil (VOO) can be done using traditional or modern process. In addition to the standard methods used during oil production, the advantages of new technologies: ultrasound, pulsed electric field (PEF) and microwaves are being observed. The aim of this paper is to describe how new technologies work and to present their application in the production of VOO. The ultrasound can be used to extract bioactive polyphenols and in olive oil wastewater treatment. With the malaxation process, it can improve the yields, composition and quality of VOO. PEF improves extractivity and quality of VOO and can also be used in the extraction of phenolic compounds from olive pomace. Microwave assisted extraction is used to remove pigments and tocopherols, and the use of microwaves in olive paste processing results in low oxidation of VOO, a higher concentration of volatile compounds in oil and high product quality.

• Keywords: djevičansko maslinovo ulje; mikrovalovi; pulsirajuće električno polje; ultrazvuk
• Keywords (english): virgin olive oil; microwave; pulsed electric field; ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:159:977307
• 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: 2021-09-28 09:09:40