Kombinacija PEP, UTT i UZV kao zamjena za miješenje u proizvodnji djevičanskog maslinovog ulja iz sorte levantinka

undergraduate thesis

• Title (english): Combination of PEF, FTT and US as a substitute for malaxation in the virgin olive oilproduction from the Levantinka variety
• Author: Tin Vrlika
• 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: 2024-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Miješenje predstavlja ključan korak u proizvodnji djevičanskog maslinovog ulja (DMU), a moguće ga je poboljšati uvođenjem inovativnih tehnologija poput pulsirajućeg električnog polja (PEP), ubrzanog toplinskog tretmana (UTT) i ultrazvuka (UZV), koje imaju pozitivan učinak na iskorištenje proizvodnje i kvalitetu ulja. Cilj ovog rada bio je istražiti mogu li kombinacije PEP, UTT i UZV kao zamjena za miješenje povećati iskorištenje proizvodnje DMU iz sorte Levantinka. Plodovi su samljeveni na mlinu čekićaru a nakon tretiranja tijesta navedenim tehnologijama, ulje je izdvojeno centrifugalnom ekstrakcijom. Kombinacija UZV i PEP dovela je do najvećeg povećanja iskorištenja proizvodnje, primijenjena kao predtretman miješenju. Ista kombinacija tehnologija imala je najveće iskorištenje kada nije provedeno miješenje, no iskorištenja su i dalje bila nedostatna, zbog čega niti jedna od kombinacija tehnologija ne može zamijeniti miješenje. Kombinacija inovativnih tehnologija i prisutnost, odnosno, odsutnost procesa miješenja imaju visoko signifikantan utjecaj na iskorištenje proizvodnje DMU iz levantinke.

Abstract (english)

Malaxation is a crucial step in the production of virgin olive oil (VOO), which can be improved by introducing innovative technologies such as pulsed electric field (PEF), flash thermal treatment (FTT) and ultrasound (US), which have a positive effect on production yield and oil quality. The aim of this work was to investigate whether the combination of PEF, FTT and US as a substitute for malaxation would improve the production yield of VOO of the Levantinka cultivar. The olive fruits were crushed in a hammer mill and after treating the paste with the mentioned technologies, the oil was separated by centrifugal extraction. A combination of US and PEP led to the greatest yield increases, both with and without malaxation. However, no single technology combination could replace malaxation as the yields were insufficient. The combination of innovative technologies and the presence or absence of the mixing process has a highly significant impact on the production yield of Levantinka VOO.

• Keywords: djevičansko maslinovo ulje; inovativne tehnologije; miješenje; iskorištenje proizvodnje; Levantinka
• Keywords (english): virgin olive oil; innovative technologies; malaxation; production yield; Levantinka
• Language: croatian
• URN:NBN: urn:nbn:hr:159:918008
• 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: 2024-11-13 10:33:17