master's thesis
Utjecaj temperature sušenja na intenzitet obojenja cvatova nevena za potrebe prehrambene industrije

Magdalena Maričić (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Ukrasno bilje, krajobrazna arhitektura i vrtna umjetnost
Metadata
TitleUtjecaj temperature sušenja na intenzitet obojenja cvatova nevena za potrebe prehrambene industrije
AuthorMagdalena Maričić
Mentor(s)Ana Matin (thesis advisor)
Abstract
Neven (Calendula officinalis L.) je jednogodišnja, rijetko dvogodišnja biljna vrsta. Pripada porodici Asteraceae i rodu Calendula. Listovi su u rozeti i dlakavi su. Cvjetovi su žute- narančaste boje, uveseljavaju i daju prekrasno šarenilo vrtovima od proljeća pa sve do kasne jeseni. Neven se u Europi pa tako i kod nas uzgaja zbog svoje ukrasne vrijednosti, ljekovitosti, ali se sve više upotrebljava i u prehrambenoj industriji. Cvijetovi i listovi su jestivi te se mogu konzumirati svježi ili osušeni. Za neven se čak može reći kako je riječ o jednoj od najdragocjenijih biljaka zapadnoeuropske biljne medicine. Officinalis znači ljekovit, a caledus- nebesko, nešto lijepo. Cvijetovi nevena vrlo brzo nakon ubiranja gube svoja svojstva, te ih je potrebno što prije termički obraditi. Sve je veća potražnja za sušenim cvijećem, stoga je i cilj ovog rada bio istražiti utjecaj različitih temperatura dehidriranja na kvalitativna svojstva cvjetova nevena. U ovom radu su korišteni cvatovi nevena narančaste i žute boje. Sušeni su na tri različite temperature (41°C, 52°C i 63°C), te su utvrđene kemijske karakteristike prije i nakon procesa konvekcijskog sušenja dehidriranjem. Konvekcijskim sušenjem jezičastih cvjetova nevena na tri temperature do zahtjevane vlažnosti od 12% utvrđeno je da između istraživanih kultivara ne postoje značajne razlike u odnosu na temperaturu dehidriranja i početne vlažnosti. U istraživanju su praćeni i sadržaj pepela, masti,škroba te promjene u intenzitetu boje.
Keywordsmarigold medicinally dehydration temperature chemical characteristics
Committee MembersAna Matin (committee chairperson)
Tajana Krička (committee member)
Vesna Židovec (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
Lower level organizational unitsUkrasno bilje, krajobrazna arhitektura i vrtna umjetnost
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Study programme typeuniversity
Study levelgraduate
Study programmeHorticulture
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-11-17
Parallel abstract (English)
Cammon marigold (Calendula officinalis L.) is an annual plant, rarely a biennial one. It is a plant in the genus Calendula of the family Asteraceae. Leaves are randomly distributed and hairy. Flowers are yellow and orange, they blossom from spring till late autumn, cheering up and giving gardens their beautiful colourfulness. Marigold is cultivated in Europe, and in our country also, for it's ornamental value and curative properties but it is more and more used in food industry. Flowers and leaves are edible and they can be consumated fresh or dried. Marigold is considered one of the most valuable plants of western european herbal medicine. Officinalis means medicinally, and calendus means heavenly, something beautiful. Marigold flower lose their properties after plucking so they need to be thermally treated as soon as possible. Demand for dried flowers is getting bigger so the purpose of this paper is to explore the influence of different dehydration temperatures to qualitative properties of marigold petals. Orange and yellow marigold flowers are used for this paper. They are dried on three different temperatures (41°C, 52°C and 63°C), and chemical characteristics are defined before and after process of convection drying by dehydration. Convection drying flowers at three temperatures to the required moisture content of 12% was found that among the studied cultivars, there are no significant differences in relation to the temperature of dehydration and initial humidity. The study tracked the ash content, fat, starch and changes in intensity of color.
Parallel keywords (Croatian)neven ljekovit dehidracija temperatura kemijske karakteristike
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:422060
CommitterValentina Bezek