Proizvodnja djevičanskih maslinovih ulja iz plodova oblice i levantinke uz pulsirajuće električno polje kao predtretman miješenju

undergraduate thesis

• Title (english): Production of virgin olive oils from the fruits of the cultivars Oblica and Levantinka with the application of pulsed electric field as a pre-treatment for mixing
• Author: Ana Vrbica
• 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: 2023-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Suvremena proizvodnja djevičanskog maslinovog ulja ima određene nedostatke koji se u posljednje vrijeme nastoje riješiti. Inovativna tehnologija pulsirajućeg električnog polja (PEP) svojim je djelovanjem na membrane stanica maslina pokazala veliki potencijal za povećanje iskorištenja proizvodnje i poboljšanje kvalitete ulja. Cilj ovoga rada bio je proizvesti DMU iz sorti oblica i levantinka uz primjenu pulsirajućeg električnog polja različitih parametara jakosti, napona i vremena. PEP se koristio kao predtretman miješenju, procesu tijekom kojeg dolazi do formiranja pozitivnih i negativnih svojstava ulja. Proizvodnja se odvijala u laboratorijskim uvjetima. Pokazalo se da je pri proizvodnji DMU iz levantinke postignuto bolje iskorištenje nego kod oblice, no PEP kao predtretman miješenju nije imao značajan utjecaj na povećanje volumena proizvedenog ulja, ni kod oblice, niti kod levantinke. Međutim, uspješno je proizvedena dovoljna količina DMU koja omogućuje daljnje analize različitih parametara ulja predviđene radnim planom Projekta.

Abstract (english)

The modern production of virgin olive oil has certain disadvantages that have recently been attempted to be resolved. Innovative technology of the pulsed electric field (PEF) has shown great potential for increasing the yield of oil production and improving the quality of oil, because of its effect on cell membranes. The aim of this work was to produce virgin olive oil from two autochthonous Dalmatian cultivars, Oblica and Levantinka, with the application of PEF with different strength, voltage and time parameters. PEF was used as a pre-treatment to malaxation, a process during which the positive and negative properties of the oil are formed. Production was done in laboratory conditions. It was shown that a better production yield was achieved during the production of the oil from cultivar Levantinka, than in the production from cultivar Oblica, but PEF, as a pre-treatment to mixing, didn't have a significant effect on the increase in the volume of the produced oil from both cultivars. However, a sufficient amount of olive oil was successfully produced, which enables further analysis of various oil parameters foreseen in the work plan of the Project

• Keywords: djevičansko maslinovo ulje; pulsirajuće električno polje; miješenje; iskorištenje proizvodnje; hrvatske autohtone sorte
• Keywords (english): virgin olive oil; pulsed electric field; malaxation; production yield; autochthonous Croatian olive cultivars
• Language: croatian
• URN:NBN: urn:nbn:hr:159:798745
• 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: 2024-05-06 09:28:35