Utjecaj načina sušenja na kvalitativna svojstva cvjetova krizantema te energetsku iskoristivost stabljike i listova

Accad, Tea

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master's thesis

Utjecaj načina sušenja na kvalitativna svojstva cvjetova krizantema te energetsku iskoristivost stabljike i listova

Zagreb: University of Zagreb, Faculty of Agriculture, 2024. urn:nbn:hr:204:615404

Accad, Tea

University of Zagreb
Faculty of Agriculture
Sustainable Technologies and Renewable Energy Sources

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APA 6th Edition

Accad, T. (2024). Utjecaj načina sušenja na kvalitativna svojstva cvjetova krizantema te energetsku iskoristivost stabljike i listova (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:615404

MLA 8th Edition

Accad, Tea. "Utjecaj načina sušenja na kvalitativna svojstva cvjetova krizantema te energetsku iskoristivost stabljike i listova." Master's thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:615404

Chicago 17th Edition

Harvard

Accad, T. (2024). 'Utjecaj načina sušenja na kvalitativna svojstva cvjetova krizantema te energetsku iskoristivost stabljike i listova', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:204:615404

Vancouver

Accad T. Utjecaj načina sušenja na kvalitativna svojstva cvjetova krizantema te energetsku iskoristivost stabljike i listova [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2024 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:204:615404

IEEE

T. Accad, "Utjecaj načina sušenja na kvalitativna svojstva cvjetova krizantema te energetsku iskoristivost stabljike i listova", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:204:615404

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:615404

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Title	Utjecaj načina sušenja na kvalitativna svojstva cvjetova krizantema te energetsku iskoristivost stabljike i listova
Title (english)	The influence of drying metode's on the qualitativ properties of chrysanthemums flower petals and the energy utilization of the stem and leaves
Author	Tea Accad
Mentor	Ana Matin (mentor)
Committee member	Ana Matin (predsjednik povjerenstva)
Committee member	Vanja Jurišić (član povjerenstva)
Committee member	Vesna Židovec (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Sustainable Technologies and Renewable Energy Sources) Zagreb
Defense date and country	2024-09-25, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Krizanteme su jedna od omiljenih cvjetnih vrsta za rez zbog svojeg oblika i raznih boja cvjetne glavice, zeljaste su trajnice koje spadaju pod rod (Asteraceae). Smatraju se kraljicom jeseni, krizanteme su tradicionalna cvjetna vrsta za ukrašavanje groblja u Hrvatskoj i vrlo dekorativna vrsta tijekom jesenskih dana. Za potrebe ovog istraživanja korištene su kultivari krizanteme bijele, žute i ljubičaste boje. Utvrdio se utjecaj temperatura i način sušenja na kvalitativna svojstva cvjetova krizantema. Provedena je termička dorada sušenjem pri podtlaku na temperaturi od 50°C, 60°C, 70°C te konvencijskim sušenjem u dehidratoru na temperaturama od 50°C, 60°C i 70°C do vlažnosti od 12 %. Iz dobivenih rezultata odredila se brzina otpuštanja vode iz cvjetova, udio pepela i koksa u svježim i suhim uzorcima stabljike i lista krizanteme, promjene boje cvjetova prije i nakon sušenja, prosječna ogrjevna vrijednost lista i stabljike te udio proteina u cvjetovima.
Abstract (english)	Chrysanthemums are one of the most populare cut flowers because of their shape and various colors of their flower heads, they are herbaceouse perennials that belong to the genus (Asteraceae). Considered the queen of autumn, chrysanthemums are traditional flower for decorating cemeteries in Croatia and are a very decorative species during autumn days. White, yellow and purpul chrysanthemum cultivars were used for the purposes of this research. The influence of temperature and drying methods on the qualitative propertis of chrysanthemum flowers was determined. Thermal finishing was carried out by suppressed drying at temperatures of 50 °C, 60 °C and 70 °C and convection drying with the help of a dehydrator at temperatures of 50 °C, 60 °C, 70 °C to a humidity of 12 %. From the obtained results, the rate of water release from the flowers, the proportional of ash and coke in fresh and dry samples of chrysanthemum stems and leaves, color changes of the flowers before and after drying, the average calorific value of the leaves and stems, and the proportion of protein in the flowers were determined.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:615404
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	Open access
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2024-10-24 10:10:03