Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja

Krišto, Katarina

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master's thesis

Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja

Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:476424

Krišto, Katarina

University of Zagreb
Faculty of Agriculture
Department of Agricultural Technology, Storage and Transport

Cite this document

APA 6th Edition

Krišto, K. (2018). Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:476424

MLA 8th Edition

Krišto, Katarina. "Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:476424

Chicago 17th Edition

Harvard

Krišto, K. (2018). 'Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 March 2023, https://urn.nsk.hr/urn:nbn:hr:204:476424

Vancouver

Krišto K. Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2023 March 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:476424

IEEE

K. Krišto, "Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:476424

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:476424

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Metadata

Title	Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja
Title (english)	Extraction of hyacinth essential oil after the various drying temperatures
Author	Katarina Krišto
Mentor	Ana Matin (mentor)
Committee member	Ana Matin (predsjednik povjerenstva)
Committee member	Tajana Krička (član povjerenstva)
Committee member	Vesna Židovec (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Department of Agricultural Technology, Storage and Transport) Zagreb
Defense date and country	2018-09-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Zumbul je biljka podrijetlom s Balkanskog poluotoka i Male Azije. Uzgaja se zbog svojih mirisnih cvjetova i zasluženo je omiljena proljetna lukovičasta biljka. Zumbuli su u vrtu najdjelotvorniji posađeni u skupinama jedne boje ili u posudama uz kuću. Cvjetovi zumbula su obojani od bijele, ružičaste, roze, ljubičaste, plavo-ljubičaste, crvene pa i žute boje. Izvrsni su za uzgoj kao kućne lončanice; lukovice se kasnije mogu presaditi na otvoreno. Zumbul spada u veoma omiljeno sobno bilje, pogodan je za sadnju na otvorenom: za ivičnjake, cvjetne lijehe, bordure te kao cvjetna vrsta za rez. Esencijalno ulje zumbula koristi se u parfemskoj industriji. Kako bi se očuvala svojstva latica zumbula, ponajviše boje, važno ih je termički doraditi optimalnom kombinacijom temperature i vremena sušenja. Za potrebe istraživanja korištene su latice roze, plavo-ljubičaste i bijele boje zumbula. Latice su sušene na tri različite temperature (40°C, 50°C, 60°C). Najbrže sušenje latica zabilježeno je pri temperaturi od 60°C. Ukupan sadržaj pepela, masti te sadržaja škroba utvrđen je na svježim i sušenim laticama zumbula.
Abstract (english)	Hyacinth (Hyacinthus orientalis L.) is a plant native to the Balkan Peninsula and Asia Minor. It is cultivated for fragrance flowers and is deserved to be a favorite spring herbaceous plant. Hyacinths are the most effective in garden in a single-color group or in a pot at the house. The flowers are painted white, pink, violet, blue-violet, red and yellow. They are excellent for breeding as home pots; later bulbs can be transplanted on open area. Hyacinth falls into a very favorite indoor flowers, suitable for beams, flowerbeds, vases, cut flowers and forced cultivation. The essential oil of the hyacinth is used in the perfume industry. In order to preserve the characteristic of hyacinth petals, mostly color, it is important to use optimal way of drying considering temperature and drying time. Pink, blue-violet and white petals were used for the study. Petals were dried at three different temparatures (40 °C, 50 °C, 60 °C). The fastest drying of petals was recorded at a temparature of 60 °C. The total ash content, fat content and share of starch were determined on fresh and dried hyacinth petals.
Keywords
Language	croatian
URN:NBN	urn:nbn:hr:204:476424
Study programme	Title: Horticulture Study programme type: university Study level: graduate Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2018-11-02 08:29:37