Laboratorijska proizvodnja djevičanskog maslinovog ulja iz istarskih sorti maslina, potpomognuta djelovanjem pulsirajućeg električnog polja

undergraduate thesis

• Title (english): Laboratory production of virgin olive oil from Istrian olive varieties, supported by the application of pulsed electric field
• Author: Sara Šapina
• Mentor: Sandra Balbino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Plant Design); Zagreb
• Defense date and country: 2023-09-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Znanstvenici i proizvođači djevičanskog maslinovog ulja aktivno rade na poboljšanju procesa ekstrakcije ulja s ciljem bolje kvalitete ulja i prinosa ekstrakcije. Tehnologija pulsirajućeg električnog polja (PEP) je obećavajuća inovacija u tom pogledu. Cilj ovog rada bio je istražiti utjecaj tretmana maslinovog tijesta istarskih sorti maslina rosulja i istarska bjelica pulsirajućim električnim poljem (PEP) na iskorištenje procesa, odnosno prinos ulja. Provedena je laboratorijska proizvodnja djevičanskog maslinovog ulja, a rezultati su pokazali povećanje iskorištenja do 28,63 % u odnosu na kontrolni uzorak kod sorte istarska bjelica, i do 40,63 % kod sorte rosulja. Ovaj rad potvrdio je pozitivan utjecaj primjene pulsirajućeg električnog polja kao predtretmana miješenju na iskorištenje procesa, kao i ovisnost povećanja iskorištenja procesa o sorti masline i različitim sastavima ploda te uvjetima obrade PEP tehnologijom.

Abstract (english)

The virgin olive oil recearchers and producers are actively working on improving the oil extraction process with the aim of better oil quality and extraction yield. Pulsed electric field (PEF) technology is a promising innovation in this regard. The aim of this study was to investigate the influence of the treatment of the olive paste of the Istrian rosulja and Istrian bjelica varieties with a pulsed electric field (PEF) on the utilization of the process, i.e. oil yield. Laboratory production of virgin olive oil was carried out, and the results showed an increase in yield up to 28,63 % in comparison to the control sample for the Istrian bjelica variety, and up to 40,63 % for the rosulja variety. This study confirmed the positive impact of the application of a pulsed electric field as a pre-treatment to malaxation on process utilization, as well as the dependence of the increase in process utilization on the olive variety and different proportions of the olive's composition, as well as the processing conditions of PEF technology.

• Keywords: djevičansko maslinovo ulje; pulsirajuće električno polje; centrifugalna ekstrakcija; istarske sorte maslina
• Keywords (english): virgin olive oil; pulsed electric field; centrifugal extraction; Istrian olive varieties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:737566
• 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: 2024-04-16 10:15:16