prikaz prve stranice dokumenta UTJECAJ TALKA I SOLI NA UČINKOVITOST PROCESA PROIZVODNJE, O-DIFENOLE I BOJU DJEVIČANSKIH MASLINOVIH ULJA SORTI BUŽA, OBLICA I ROSINJOLA
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master's thesis
UTJECAJ TALKA I SOLI NA UČINKOVITOST PROCESA PROIZVODNJE, O-DIFENOLE I BOJU DJEVIČANSKIH MASLINOVIH ULJA SORTI BUŽA, OBLICA I ROSINJOLA
2015. urn:nbn:hr:184:629898
Biskupović, Toni
University of Rijeka
Faculty of Medicine
Department of Food Technology and Quality Control

Cite this document

Biskupović, T. (2015). UTJECAJ TALKA I SOLI NA UČINKOVITOST PROCESA PROIZVODNJE, O-DIFENOLE I BOJU DJEVIČANSKIH MASLINOVIH ULJA SORTI BUŽA, OBLICA I ROSINJOLA (Master's thesis). Rijeka: University of Rijeka, Faculty of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:629898

Biskupović, Toni. "UTJECAJ TALKA I SOLI NA UČINKOVITOST PROCESA PROIZVODNJE, O-DIFENOLE I BOJU DJEVIČANSKIH MASLINOVIH ULJA SORTI BUŽA, OBLICA I ROSINJOLA." Master's thesis, University of Rijeka, Faculty of Medicine, 2015. https://urn.nsk.hr/urn:nbn:hr:184:629898

Biskupović, Toni. "UTJECAJ TALKA I SOLI NA UČINKOVITOST PROCESA PROIZVODNJE, O-DIFENOLE I BOJU DJEVIČANSKIH MASLINOVIH ULJA SORTI BUŽA, OBLICA I ROSINJOLA." Master's thesis, University of Rijeka, Faculty of Medicine, 2015. https://urn.nsk.hr/urn:nbn:hr:184:629898

Biskupović, T. (2015). 'UTJECAJ TALKA I SOLI NA UČINKOVITOST PROCESA PROIZVODNJE, O-DIFENOLE I BOJU DJEVIČANSKIH MASLINOVIH ULJA SORTI BUŽA, OBLICA I ROSINJOLA', Master's thesis, University of Rijeka, Faculty of Medicine, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:184:629898

Biskupović T. UTJECAJ TALKA I SOLI NA UČINKOVITOST PROCESA PROIZVODNJE, O-DIFENOLE I BOJU DJEVIČANSKIH MASLINOVIH ULJA SORTI BUŽA, OBLICA I ROSINJOLA [Master's thesis]. Rijeka: University of Rijeka, Faculty of Medicine; 2015 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:184:629898

T. Biskupović, "UTJECAJ TALKA I SOLI NA UČINKOVITOST PROCESA PROIZVODNJE, O-DIFENOLE I BOJU DJEVIČANSKIH MASLINOVIH ULJA SORTI BUŽA, OBLICA I ROSINJOLA", Master's thesis, University of Rijeka, Faculty of Medicine, Rijeka, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:184:629898

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Metadata
TitleUTJECAJ TALKA I SOLI NA UČINKOVITOST PROCESA PROIZVODNJE, O-DIFENOLE I BOJU DJEVIČANSKIH MASLINOVIH ULJA SORTI BUŽA, OBLICA I ROSINJOLA
AuthorToni Biskupović
MentorOlivera Koprivnjak (mentor)
Committee memberDražen Lušić
Committee memberBranka Blagović
Committee memberJasenka Mršić-Pelčić
GranterUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Rijeka
Defense date and country2015, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Kod određenih sorti izdvajanje ulja iz maslinovog tijesta je otežano zbog nastanka emulzije i gela. Takva tijesta nazivaju se “teška” tijesta, a njihovom nastanku pogoduje visok udio vode u plodu (> 50 %) i nizak udio bezmasne suhe tvari (˂ 25 %). Kako bi se povećali prinosi ulja, Međunarodno vijeće za masline preporučuje dodatak pomoćnih tvari za vrijeme miješenja maslinovog tijesta. Talk kao pomoćna tvar potiče ujedinjavanje sitnih kapljica ulja u veće i olakšava ekstrakciju ulja, dok NaCl povećava gustoću i elektrostatsku nabijenost vodene faze maslinovog tijesta te na taj način olakšava izdvajanje uljne faze procesom centrifugiranja. Primjena ovih pomoćnih tvari u proizvodnji nije uobičajena praksa kod hrvatskih uljara. Stoga je u ovom radu istražen utjecaj pomoćnih tvari s fizikalnim djelovanjem (talka i natrijevog klorida, u masenim udjelima 1,5 % i 3,0 %) na pokazatelje uspješnosti laboratorijske prerade (randman, ekstraktabilnost i udio ulja u suhoj tvari komine), o-difenole i boju djevičanskih maslinovih ulja sorti Buža, Oblica i Rosinjola. O-difenoli su ekstrahirani na krutoj fazi i određeni kolorimetrijski, a boja ulja je određena spektrofotometrijski. Dodatak 1,5 % te 3,0 % talka je povećao ekstraktabilnost ulja kod Buže i Oblice, dok kod Rosinjole nije imao učinka. Udio o-difenola u ulju Buže se smanjio ispod granice detekcije analitičke metode s dodatkom talka. Suprotno tomu, dodatak 3,0 % talka povećao je udio o-difenola u ulju Rosinjole za 37 %. Primjena talka nije značajno utjecala na boju ulja niti jedne sorte. Natrijev klorid (3,0 %) statistički je značajno povećao ekstraktabilnost kod Buže i Oblice, te udio o-difenola u uljima Buže i Rosinjole (prosječno za 58%). Dodatak 3,0 % natrijevog klorida doveo je do promjene boje ulja na način da je smanjio zelenu komponentu, a povećao žutu te potamnio ulje.
Abstract (english)
In specific cultivars of olives, oil extraction from olive paste is complex as emulsion and gels can be generated during the process. High percentage of water in fruit (> 50 %) and low percentage of non-fat dry matter (˂ 25 %) are contributing to creation of such “difficult” pastes. In order to increase oil yield, International Olive Council recommends addition of coadjuvans while mixing the oil paste. Talc stimulates unification of tiny oil drops into bigger masses and eases oil extraction, while sodium chloride increases the ionic charge and density of the aqueous phase, therefore making it easier to extract oil phase by centrifugation. Usage of such supplements usually isn’t practiced by Croatian oil manufacturers. This paper exhibits the effect of coadjuvans with physical activity (talc and NaCl, in concentrations of 1,5 % and 3,0 %) on oil process yield, o-diphenols and colour in extra-virgin olive oil cultivars Buža, Oblica and Rosinjola. O-diphenols are extracted in solid phase and determined by colorimetry, while the oil colour is determined spectrophotometrically. The addition of 1,5 % and 3,0 % talc enhances extractability of Buža and Oblica oils, however there is no effect with Rosinjola. While in Buža talc reduced o-diphenols to be undetectable under the threshold of analytical method, in Rosinjola they were increased by 37 %. Neither oils were significantly effected in terms of colour. Statistically, addition of 3,0 % NaCl substantially increased the extractability in Buža and Oblica. Concentrations of o-diphenols in Buža and Rosinjola were also affected (58 % in average). 3,0 % NaCl also altered the oil colours by diminishing its lightness and green tones, and enhanced the yellow tones.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:184:629898
Study programmeTitle: Study of Sanitary Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra sanitarnog inženjerstva (magistar/magistra sanitarnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-02-16 11:30:17