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Vpliv temperature praženja bučne mase na kakovost bučnega olja : diplomska naloga
Šaruga, Svetlana
Osnovni namen diplomske naloge je bil izdelati bučno olje pri treh različnih temperaturah praženja, ki so bile od 75° C do 85? C, od 90° C do 100? C, od 110° C do 120? C in na teh treh različnih ...vzorcih bučnega olja opraviti senzorično, kemijsko in fizikalno analizo ter na osnovi le-teh oceniti kakovost dobljenega olja. Predpostavili smo, da bomo dobili dovolj kakovostno bučno olje pri vseh treh različnih temperaturah praženja. S kemijsko analizo smo določevali vsebnost prostih maščobnih kislin v bučnem olju, s fizikalno analizo pa smo merili indeks refrakcije. Analize so bile opravljene v laboratoriju Živilske šole Maribor. Senzorično analizo so opravili na Biotehniški fakulteti v Ljubljani, kjer so ocenjevali barvo, vonj, okus in bistrost treh različnih vzorcev bučnega olja. Na podlagi opravljenih analiz lahko ugotovimo, da so vse tri temperature praženja bučne mase primerne za proizvodnjo bučnega olja in da pri temperaturi od 90° C do 100? C dobimo najkakovostnejše bučno olje glede na senzorične analize.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Maribor : [S. Šaruga], september 2006
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