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undergraduate thesis
KONTROLA KVALITETE MASLINOVOG ULJA
2023. urn:nbn:hr:128:455164
Akrap, Ana-Maria
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Akrap, A. M. (2023). KONTROLA KVALITETE MASLINOVOG ULJA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:455164

Akrap, Ana Maria. "KONTROLA KVALITETE MASLINOVOG ULJA." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:455164

Akrap, Ana Maria. "KONTROLA KVALITETE MASLINOVOG ULJA." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:455164

Akrap, A. M. (2023). 'KONTROLA KVALITETE MASLINOVOG ULJA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:455164

Akrap AM. KONTROLA KVALITETE MASLINOVOG ULJA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2023 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:128:455164

A. M. Akrap, "KONTROLA KVALITETE MASLINOVOG ULJA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:128:455164

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Metadata
TitleKONTROLA KVALITETE MASLINOVOG ULJA
Title (english)QUALITY CONTROL OF OLIVE OIL
AuthorAna-Maria Akrap
MentorInes Cindrić (mentor)
Committee memberMarijana Blažić (predsjednik povjerenstva)
Committee memberElizabeta Zandona (član povjerenstva)
Committee memberInes Cindrić (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2023-12-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kemijski sastav maslinovog ulja ovisi o sorti masline, nadmorskoj visini uzgoja ali i vremenu berbe te postupku ekstrakcije. Sastoji se uglavnom od oleinske kiseline (do 83%) te ostalih masnih kiselina uključujući linolnu kiselinu (do 21%) i palmitinsku kiselinu (do 20%). Ekstra djevičansko maslinovo ulje ne smije imati više od 0,8% slobodnih masnih kiselina i mora imati povoljna svojstva okusa. Maslinovo ulje proizvodi se mljevenjem ploda masline i ekstrakcijom ulja mehaničkim ili kemijskim putem. Pravilnikom o uljima ploda i komine masline propisan je način svrstavanja, odnosno kategoriziranja maslinovog ulja u sljedeće kategorije: ekstra djevičansko maslinovo ulje, djevičansko maslinovo ulje, ulje lampante. Glavni pokazatelji kvalitete maslinovog ulja su: slobodne masne kiseline, peroksidni brojevi i K-brojevi. Cilj završnog rada je provjeriti ispravnost kategorizacije za četiri uzorka maslinovog ulja.
Abstract (english)
The chemical composition of olive oil depends on type of olive, geographical height, harvest time and extraction procedures. It consists mainly of oleic acid (up to 83%) and other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil should not have more than 0,8% of free fatty acids and must have favourable flavour properties. Olive oil is manufactured by grinding the olive fruit and extracting the oil either mechanically or chemically. International olive council uses strict rules to categorize and grade olive oil into the following categories: extra virgin olive oil, virgin olive oil and lampante oil. Main olive oil categorization parameters are free fatty acids, peroxide value and K-numbers. Main goal of my final paper was to check categorization validity of four different olive oil samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:455164
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-02-01 13:35:29