COMPARISON OF THE PHYSICO-CHEMICAL AND MICROBIOLOGICAL PARAMETERS BETWEEN THE OIL AND THE OIL PACKAGED IN THE "FLOIL" COMPANY
Session
Agriculture, Food Science and Technology
Description
The object of this study is to follow the qualitative parameters of vegetable oil produced in Gjilan, Kosovo. Samples were taken during the period of time from July to September 2022 and are analyzed the physic-chemical and microbial parameters to determinate the quality of unrefined oil and bottled oil dedicated for consume. The production of vegetable oil in Kosovo, after the pandemic situation and the economy situation in Kosovo in 2022 as one of the most important products for consume. The physic-chemical study parameters are density, high fatty acids, iodic number, percentage of water in oil, the oil color, saponification in oil, phosphatides, number of peroxides; and microbial study parameters are the total number of living mesophilic bacteria, the total number of fungi and the presence of salmonella in vegetable oil. The results obtained are characteristic of the unrefined oil and vegetable oil.
Keywords:
Vegetable oil, unrefined oil, physic-chemical parameters, microbial parameters
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.325
Recommended Citation
Rexhepi, Fortesa and Salihu, Lorike, "COMPARISON OF THE PHYSICO-CHEMICAL AND MICROBIOLOGICAL PARAMETERS BETWEEN THE OIL AND THE OIL PACKAGED IN THE "FLOIL" COMPANY" (2022). UBT International Conference. 334.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/334
COMPARISON OF THE PHYSICO-CHEMICAL AND MICROBIOLOGICAL PARAMETERS BETWEEN THE OIL AND THE OIL PACKAGED IN THE "FLOIL" COMPANY
UBT Kampus, Lipjan
The object of this study is to follow the qualitative parameters of vegetable oil produced in Gjilan, Kosovo. Samples were taken during the period of time from July to September 2022 and are analyzed the physic-chemical and microbial parameters to determinate the quality of unrefined oil and bottled oil dedicated for consume. The production of vegetable oil in Kosovo, after the pandemic situation and the economy situation in Kosovo in 2022 as one of the most important products for consume. The physic-chemical study parameters are density, high fatty acids, iodic number, percentage of water in oil, the oil color, saponification in oil, phosphatides, number of peroxides; and microbial study parameters are the total number of living mesophilic bacteria, the total number of fungi and the presence of salmonella in vegetable oil. The results obtained are characteristic of the unrefined oil and vegetable oil.