Svojstva latica božura nakon sušenja pri različitim temperaturama

Bušelić, Dajana

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master's thesis

Svojstva latica božura nakon sušenja pri različitim temperaturama

Zagreb: University of Zagreb, Faculty of Agriculture, 2017. urn:nbn:hr:204:433401

Bušelić, Dajana

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

Cite this document

APA 6th Edition

Bušelić, D. (2017). Svojstva latica božura nakon sušenja pri različitim temperaturama (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:433401

MLA 8th Edition

Bušelić, Dajana. "Svojstva latica božura nakon sušenja pri različitim temperaturama." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:433401

Chicago 17th Edition

Harvard

Bušelić, D. (2017). 'Svojstva latica božura nakon sušenja pri različitim temperaturama', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:433401

Vancouver

Bušelić D. Svojstva latica božura nakon sušenja pri različitim temperaturama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:204:433401

IEEE

D. Bušelić, "Svojstva latica božura nakon sušenja pri različitim temperaturama", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:433401

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:433401

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Metadata

Title	Svojstva latica božura nakon sušenja pri različitim temperaturama
Title (english)	Peony petals properties after drying at different temperatures
Author	Dajana Bušelić
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 (Sustainable Technologies and Renewable Energy Sources) Zagreb
Defense date and country	2017-09-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Božur (Paeonia L.) je trajnica porijeklom iz dijela Azije, Europe i Amerike. Cijenjen je zbog svojih prekrasnih, velikih i različito obojenih cvjetova od bijele, svjetlo do tamno ružičaste, crvene pa i žute boje. Latinsko ime roda Paeonia potječe od Peona, boga medicine iz grčke mitologije. Primarni uzgoj božura kod nas je za rezani cvijet. S obzirom na to da rezani cvijet ne može dugo zadržati primarni oblik, sve je veća potražnja za osušenim laticama cvijeća za višenamjensku upotrebu. Kako bi se očuvala svojstva latica božura, ponajviše boje, važno ih je termički doraditi optimalnim načinom sušenja uzimajući u obzir temperaturu i vrijeme sušenja. Za potrebe istraživanja korištene su latice bijele, ružičaste i ljubičaste boje božura. 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 udjela C,H,N,S utvrđen je na svježim i sušenim laticama božura.
Abstract (english)	Peony (Paeonia L.) is perennial plant native to parts of Asia, Europe and America. It is appreciated for its beautiful, large and differently colored flowers from white, light to dark pink, red and even yellow color. The Latin name of genus Paeonia originates after Peon, the Greek god of medicine. Primary cultivation of peonies in Croatia is as cut flower. Considering that cut flowers can not keep the primary shape for a long time, there is growing demand for dried flower petals for multipurpose use. In order to preserve the characteristic of peony petals, mostly color, it is important to use optimal way of drying considering temperature and drying time. White, pink and purple peony 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 C, H, N, S were determined on fresh and dried peony petals.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:433401
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	2017-11-09 08:41:56