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master's thesis
Utjecaj sušenja cvijeća na boju, teksturu i miris potpurija
Zagreb: University of Zagreb, Faculty of Agriculture, 2020. urn:nbn:hr:204:694328
Starčević, Magdalena
University of Zagreb
Faculty of Agriculture
Department of Agricultural Technology, Storage and Transport

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Starčević, M. (2020). Utjecaj sušenja cvijeća na boju, teksturu i miris potpurija (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:694328

Starčević, Magdalena. "Utjecaj sušenja cvijeća na boju, teksturu i miris potpurija." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:694328

Starčević, Magdalena. "Utjecaj sušenja cvijeća na boju, teksturu i miris potpurija." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:694328

Starčević, M. (2020). 'Utjecaj sušenja cvijeća na boju, teksturu i miris potpurija', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:204:694328

Starčević M. Utjecaj sušenja cvijeća na boju, teksturu i miris potpurija [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2020 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:204:694328

M. Starčević, "Utjecaj sušenja cvijeća na boju, teksturu i miris potpurija", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:204:694328

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Metadata
TitleUtjecaj sušenja cvijeća na boju, teksturu i miris potpurija
Title (english)The influence of drying flowers on color, texture and scent of potpourri
AuthorMagdalena Starčević
MentorAna Matin (mentor)
Committee memberAna Matin (predsjednik povjerenstva)
Committee memberTajana Krička (član povjerenstva)
Committee memberVesna Židovec (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Department of Agricultural Technology, Storage and Transport)
Zagreb
Defense date and country2020-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
U proizvodnji cvjetnih vrsta za rez dio proizvoda se koristi u svježem stanju dok se dio suši. Prednosti suhog cvijeća su dugotrajnost i ekonomska isplativost. Kako bi se dobio željeni proizvod koriste se razne metode sušenja; sušenje na zraku, sušenje na suncu, mikrovalno sušenje, sušenje u sušnici te sušenje pomoću različitih sredstava (desikanti). Tako osušeni cvjetovi i latice pojedinih vrsta prikladni su za pripremu potpurija. Najvažniji faktori u pripremi mješavine osušenog, prirodnog, mirisnog biljnog materijala su tekstura, boja i miris (eterična ulja). Među cvjetnim vrstama za rez tijekom izrade potpurija najvažnije je izabrati one čija je boja upečatljiva i dugotrajna, a miris intenzivan. Podvrgavanjem bilja raznim metodama procjenjuje se utjecaj sušenja cvijeća na boju, teksturu i miris. Pravilnim načinom i vremenom sušenja uvelike se utječe na njihovu očuvanost te na sastav proizvoda. Vrste odabrane za izradu potpurija su ruža kao kraljica cvijeća i lavanda kao nositelj mirisa.
Abstract (english)
In the production of flower species for cutting part of the products are being used in fresh state while part of them are being dried. The advantages of dried flowers are durability/ longevity and economic profitability.Various drying methods are used to obtain the desired product; air drying, sun drying, microwave drying, oven drying and drying by various means (desiccants). Thus dried flowers and petals of certain are suitable for preparation of potpourri. The most important factors in preparing a mixture of dried, natural, , fragnant plant material are texture, colour and scent (essential oils). Among the flower species for cutting during the making of potpourri, the most important thing is to choose those whose color is striking and long-lasting, and whose scent is intense. By subjecting plans to various mehods, the effect of drying flower on color, texture and scent is estimated. The correct method and time of drying greatly affects their preservation and composition of the product. The species selected to make potpourri are rose as the queen of the flowers and lavander as the carrier of fragrance.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:694328
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2021-04-08
Terms of useLicence In copyright icon
RepositoryRepository Faculty of Agriculture University of Zagreb
Created on2020-10-08 07:34:29

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