master's thesis
Utjecaj temperature dehidriranja na kvalitativna svojstva latica maćuhica

Ana Čale (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Mehanizacija poljoprivrede
Metadata
TitleUtjecaj temperature dehidriranja na kvalitativna svojstva latica maćuhica
AuthorAna Čale
Mentor(s)Tajana Krička (thesis advisor)
Abstract
Maćuhice (Viola x wittrockiana Gams.) su cvjetnice koje tijekom jeseni i zime održavaju šarenilo vrtova i okućnica. Sitnog su grmolikog rasta, visine 15-25 cm. Cvjetne stapke su uglate i krhke te nose peteročlane baršunaste cvjetove različitih boja od purpurne, žute, narančaste, ljubičaste, svijetloplave, tamnoplave te njihovih kombinacija. Moguće ju je uzgajati tijekom cijele godine, a najlakše ju je razmnožiti sjemenom. Maćuhice se koriste za sadnju na cvjetne gredice, kao ukras na groblju ali i sve više za sadnju u ukrasne gredice i balkonske sandučiće. Osim za sadnju, maćuhice se koriste i u dekorativne svrhe u prehrambenoj industriji. Cvjetovi i listovi su jestivi te se tako sirovi, kuhani ili ušećereni upotrebljavaju za ukrašavanje hrane. Također sve je više rasprostranjen i poutpourri, odnosno sušene latice koje uz malo eteričnog ulja daju prostoriji ugodan miris, ali i izgled što je i bio cilj rada. Procesom konvekcijskog sušenja u dehidratoru istražili smo utjecaj samog sušenja na daljnju preradu latica maćuhica. U radu su korištene dvije vrste maćuhica Viola x wittrockiana i Viola cornuta te njihova tri kultivara u crvenoj, ljubičastoj i žutoj boji. Latice su sušene na tri temperature (40˚, 52˚, 68˚ C), te su utvrđene kemijske karakteristike prije i nakon procesa konvekcijskog sušenja dehidriranjem.
KeywordsViola x wittrockiana Gams pansies poutpourri dehydration
Committee MembersTajana Krička (committee member)
Ana Matin (committee member)
Ines Han Dovedan (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
Lower level organizational unitsMehanizacija poljoprivrede
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Agricultural Engineering and Technology
Study programme typeuniversity
Study levelgraduate
Study programmeAgricultural Engineering
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-03-17
Parallel abstract (English)
Pansies are flowers that during the autumn and winter are held for colorful gardens and yards. They are petty and with shrubby growth, height 15-25 cm. Flower stems are square and fragile and wear velvet flowers of five different colors of purple, yellow, orange, purple, light blue, dark blue and their combinations. It can be grown all year, and it is easiest to propagate them by their seed. Pansies are used for planting in flower beds, as well as decoration in the cemetery but also increasingly for planting in flower beds and decorative balcony boxes. In addition to planting, pansies are used for decorative purposes in the food industry. The flowers and leaves are edible, and are so raw, cooked or candied used to decorate food. Also, more and more prevalent and poutpourri or dried petals with a little essential oil gives the room a pleasant smell, and look what was the point of this work. The process of convective drying of the dehydrator, we explored the impact of the drying for further processing pansy petals. In this paper it was used two types of pansy Viola x wittrockiana and Viola cornuta and their three varieties in red, purple and yellow. The petals are dried at three temperatures (40˚, 52˚, 68˚ C) ad the chemical characteristics before and after the process of convective drying dehydration was determineted.
Parallel keywords (Croatian)Viola x wittrockiana Gams. maćuhice poutpourri dehidracija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:005493
CommitterValentina Bezek