Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja

undergraduate thesis

• Title (english): Optimization of the DSC method for determination of the oxidative stability of oils
• Author: Ivana Hojka
• Mentor: Klara Kraljić (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: 2022-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Oksidacijska stabilnost jestivih ulja je vrijeme kroz koje se ulja mogu sačuvati od oksidacijskih promjena. Pomoću nje možemo definirati trajnost ulja i masti. Cilj ovog rada je optimirati uvjete DSC metode za određivanje oksidacijske stabilnosti ulja. Optimirane su izotermalna i ne-izotermalna (dinamička) DSC metoda za određivanje oksidacijske stabilnosti ulja. Za razvoj i optimiranje metode korišteno je ekstra djevičansko maslinovo ulje. Rezultati pokazuju da je DSC metoda pouzdana metoda za određivanje oksidacijske stabilnosti bilo izotermalno ili dinamički. Kao optimalna temperatura za određivanje vremena indukcije (izotermalno) pokazala se temperatura od od 140 ⁰C dok se kao optimalna brzina zagrijavanja od za određivanje temperature indukcije (dinamički) pokazala brzina od 10 ⁰C/min.

Abstract (english)

Oxidative stability represents time during which oils can be preserved from oxidative deterioration. With that knowledge, we can define the shelf life of oils and fats. The aim of present study was to optimize the conditions of DSC method for determination of oxidation stability of the oil. Isothermal and non-isothermal (dynamic) DSC methods were optimized. For development and optimization of methods, extra virgin olive oil was used. The results show that the DSC method is a reliable method for determining oxidation stability both isothermally or non-isothermally. For the determination of the induction time (isothermal) 140 ⁰C were found to be an optimal temperature while an optimal heating rate of 10 ⁰C/min has shown to be optimal for determining the induction temperature (dynamic).

• Keywords: DSC; oksidacijska stabilnost; vrijeme indukcije; temperatura indukcije; ekstra djevičansko maslinovo ulje
• Keywords (english): DSC; oxidative stability; induction time; induction temperature; extra virgin olive oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:641514
• 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: 2022-10-20 09:18:58