master's thesis
Kemijske promjene sastava i boje sjemena sezama u procesu kondukcijskog sušenja tostiranjem

Tea Mavričić (2016)
University of Zagreb
Faculty of Agriculture
Department of Agricultural Engineering
Metadata
TitleKemijske promjene sastava i boje sjemena sezama u procesu kondukcijskog sušenja tostiranjem
AuthorTea Mavričić
Mentor(s)Ana Matin (thesis advisor)
Abstract
Sezam (Sesamum indicum L.) kao visokovrijedna uljna kultura predstavlja jednu od najznačajnijih sirovina za proizvodnju jestivog ulja u svijetu. Ovisno o sorti i uvjetima uzgoja sjeme sadrži 44-58% ulja. Plod sezama je tobolac, dlakav, pravokutnog presjeka. Sjeme sezama nalazi se u tobolcu, u kojem ima od 50 do 80 sjemenki. Ovisno o svojstvima sorte sjemenke mogu biti bijele, žućkaste, crne, sive ili smeđe boje. Sjemenka sezama ima gotovo najveći sadržaj ulja među uljaricama. Kako bi se poboljšao kemijski sastav i omogućilo dugotrajno korištenje, sjemenke sezama se dorađuju termičkim postupkom, a najčešći je kondukcijsko sušenje tostiranjem. S obzirom da se tijekom kondukcijskog sušenja kemijski sastav sjemenki mijenja, cilj rada je utvrditi kemijske karakteristike sjemenki sezama, prije i nakon procesa kondukcijskog sušenja, s obzirom na temperaturu termičke dorade sušenjem. U radu je korištena sorta bijelog sjemena G WALIOR (G) 5 i sorta crnog sjemena GUJARAT TIL 10 kod kojih je određen kemijski sastav sjemenki sezama. Sorta bijelog i sorta crnog sezama se kvalitativno i kvantitativno razlikuju, kako morfološki, tako i po kemijskim karakteristikama sjemenki. Od kemijskih karakteristika određena je količina vlage, pepela, škroba, sirovih masti te suhe tvari. Sjemenke obje sorte osušene su procesom kondukcijskog sušenja na temperaturi od 80, 100, 120 i 140°C kroz 120 minuta. Nakon termičke dorade sjemenki sezama uočeno je da se sadržaj škroba povećao, što je pozitivna karakteristika. Također, termička dorada sjemenki sezama rezultirala je padom udjela vlage i pepela, što je i očekivano.
KeywordsSesamum indicum L. sesame seeds cultivar drying temperature
Committee MembersAna Matin (committee chairperson)
Marko Vinceković (committee member)
Milan Pospišil (committee member)
GranterUniversity of Zagreb
Faculty of Agriculture
Lower level organizational unitsDepartment of Agricultural Engineering
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Study programme typeuniversity
Study levelgraduate
Study programmeAgricultural Engineering
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-04-25
Parallel abstract (English)
Sesame (Sesamum indicum L.) as a high-quality oil crops is one of the most important raw material for the production of edible oil in the world. Depending on the cultivar and growing conditions seed contains 44-58% oil. The fruit of the Sesame is pouch, hairy, rectangular cross-section. Sesame seed is located in a pouch, in which there are 50 to 80 seeds. Depending on the characteristics of cultivars of sesame seeds it can be white, yellow, dark, black, gray or brown. Sesame seeds has nearly the highest oil content among oilseeds. In order to improve the chemical composition and enable prolonged use, the seeds are being improved with conductive thermal process and the most common is drying process od toasting. Given that during the drying conductive chemical composition of the seed is changes, the aim of this work is to determine the chemical and nutritional characteristics of sesame seeds, before and after the process of conductive drying on chemical structure of sesame seeds, since the temperature and time of thermal treatment on drying. In this work sort of white G WALIOR (G) 5 and sort of black sesame GUJARAT TIL 10 seeds were used, in which the chemical composition of a sesame seed was determinated. Cultivar of white and black sesame cultivar in many ways are qualitatively and quantitatively different, both morphologically, and by the chemical characteristics of the seed. From the chemical characteristics it was determined the amount of moisture, ash, starch, crude fat and dry matter. The seeds of both cultivars were dried in the conductive drying process on the four temperature 80, 100, 120 and 140°C for 120 minutes. After thermal processing of sesame seeds, it was noted that the starch content increased, which is a positive feature. Also, thermal treatment of sesame seeds has resulted in a decline in the moisture content and ash content, as expected.
Parallel keywords (Croatian)Sesamum indicum L. sezam sorta sušenje temperatura
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:687722
CommitterValentina Bezek