master's thesis
Utjecaj načina sušenja na kvalitativna svojstva latica tratinčica

Antonija Šurić (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Mehanizacija poljoprivrede
Metadata
TitleUtjecaj načina sušenja na kvalitativna svojstva latica tratinčica
AuthorAntonija Šurić
Mentor(s)Tajana Krička (thesis advisor)
Abstract
Tratinčica (Bellis perennis L.) jedna je od raširenijih i važnijih predstavnika cvjetne vrste Asteraceae na otvorenom, podrijetlom iz Europe. Danas postoji više sorata tratinčica koji se razlikuju po veličini cvjetova, visini stabljike, boji cvjetova te broju listova. Grmolikog su rasta, te visinom cvjetne stapke 13-15cm. Cvjetne glavice se nalaze pojedinačno na cvjetnim stapkama i imaju bijelo crvene i žute cjevaste cvjetiće. Boje sorata tratinčica mogu varirati od bijelih, ružičastih do crvenih u raznim tonovima. Trenutno se koristi za uljepšavanje prostora okućnice te dekoracije u obliku potpourija, zatim u medicinske svrhe za upale, hematome, za pročišćavanje vena i krvi, za reumatizam te za poremećaj jetre i bubrega. Prije se koristila i nakon operativnih zahvata, no napretkom medicine ljudi su našli adekvatnija rješenja za postoperacijski oporavak iako se još aktivno koristi u homeopatskom liječenju. Kako bi se istražila i neka kvalitativna svojstva tratinčica potrebno ju je termički obraditi, no treba paziti na visinu temperature jer se povišenjem temperature smanjuju kvalitativna svojstva cvjetova te se narušava njihova prirodna struktura. Stoga je cilj ovog istraživanja prikazati rezultate sadržaja pepela, vode, količine škroba, te brzinu otpuštanja vode i promjenu boja latica, ovisno o temperaturi zraka na kojoj su latice bile sušene. Sušenje je provedeno na dvije temperature i to na 50˚C i 70˚C, te su korištene dvije boje tratinčica sorte Pomponette. Jedan kultivar je bio crvene boje, dok je drugi bio ružičaste boje. Prilikom istraživanja povećanjem temperature nisu se primijetile očite promjene u boji. Razlika je u boji, usporedbom latica, prije i nakon sušenja gotovo neprimijetna.
Keywordsdaisies thermal treatment temperature qualitative properties water release rate color change
Committee MembersTajana Krička (committee chairperson)
Ana Matin (committee member)
Ines Han Dovedan (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
Lower level organizational unitsMehanizacija poljoprivrede
PlaceZagreb
StateCroatia
Scientific field, discipline, subdiscipline
Study programme typeuniversity
Study levelgraduate
Study programmeAgricultural Engineering
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
Daisy (Bellis perrenis L.) is one of widespread and important representative of flower species Asteracea outdoors, originating from Europe. Today there are more sorts of daisies, which vary in size flowers, plant height, colour of flowers and number of leaves. They grow like a bush and height of the flower stems are 13- 15cm. Flower heads are found individualy on the flower stems and have white, red and yellow tubular flowers. The colour of daisy sort vary from white, pink to red in various shades of those colours. Currently daisies are used to beautify gardens around the house, as well as decoration in the form od potpourri, further more it was used in medical purposes for infection , hematoma, for treatment of veins and blood, for reumatisam and the disoreder of the liver and kidneys. In the past it was used after surgery however through medical advances people have found more appropriate solutions to post operating recovery although it is still actively used in the homeopatic treatmant. In order to explore some qualitative properties of daisies they needed to be heat-treated, but had to carefully watch the amount of temperature because an increase in temperature decreases the quality characteristic of flowers and disrupts their natural structure. The purpose of this study was to present the results for the ash content, water content, starch and the rate of water release and changing color petals depending on the air temperature at which the petals were dried. Drying was conducted at two temperatures at 50° C and 70° C, and two colours daisy sort Pomponette were used. One cultivar had red petals, and the other cultivar had pink petals. During the research we do not have obvious colour changes in the colour when rising temperature. Almost imperceptible difference in colour is presented in comparison to petals before and after drying.
Parallel keywords (Croatian)tratinčice termička obrada temperatura kvalitativna svojstva brzina otpuštanja vode promjena boje
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:428812
CommitterValentina Bezek