Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača

Balun, Marta

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undergraduate thesis

Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:481693

Balun, Marta

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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APA 6th Edition

Balun, M. (2022). Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:481693

MLA 8th Edition

Balun, Marta. "Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:481693

Chicago 17th Edition

Harvard

Balun, M. (2022). 'Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:481693

Vancouver

Balun M. Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:481693

IEEE

M. Balun, "Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:481693

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:481693

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Title	Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača
Title (english)	The effect of spray drying on the properties of fennel essential oil powder
Author	Marta Balun
Mentor	Maja Repajić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Technology of Fruits and Vegetables Preservation and Processing) Zagreb
Defense date and country	2022-07-08, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Nutrition
Abstract	Komorač je ljekovita, aromatična biljka čije eterično ulje (ETU) pokazuje antimikrobna i antioksidativna svojstva. Kako bi se zaštitila i zadržala funkcionalna svojstva, ETU se može inkapsulirati metodom sušenja raspršivanjem. Stoga, cilj ovog rada bio je ispitati utjecaj uvjeta sušenja raspršivanjem na svojstva praha ETU komorača te odrediti optimalne uvjete provedbe procesa. U tu svrhu varirani su omjer kombinacije nosača maltodekstrina i arapske gume (1:1, 1:3 i 3:1) te temperatura sušenja (120, 160 i 200 °C). Ispitana su svojstva dobivenih prahova (udio suhe tvari, veličina čestica, topljivost i higroskopnost) te iskorištenje, zadržavanje ETU i učinkovitost procesa. Rezultati su pokazali kako je prah s omjerom maltodekstrina i arapske gume 1:3 pokazao najmanju veličinu čestica te najveću topljivost, higroskopnost i najveće zadržavanje ETU. Najveća učinkovitost procesa postignuta je pri omjerima 1:3 i 3:1. Prahovi osušeni pri 200 °C pokazuju najviši udio suhe tvari, najveću higroskopnost i iskorištenje procesa te najmanju veličinu čestica. Najveće zadržavanje ETU i najveća učinkovitost postižu se pri 160 °C. Kao optimalni uvjeti određeni su omjer maltodekstrina i arapske gume 1:3 te temperatura sušenja 160 °C.
Abstract (english)	Fennel is a medicinal, aromatic plant whose esential oil (EO) shows antimicrobial and antioxidant properties. In order to protect and mantain functional properties, EO can be encapsulated by spray drying. Therefore, the aim of this study was to examine the influence of spray drying conditions on the characteristics of fennel EO powder and to determine the optimal conditions for the process implementation. Therefore, ratio of carriers combination of maltodextrin and gum arabic (1:1,1:3 and 3:1) and drying temperature (120, 160 and 200 °C) were varied. The properties of obtained powders (dry matter content, particle size, solubility and hygroscopicity) as well as yield, EO retention and process efficiency were determined. Results showed that the powder with a ratio of maltodextrin and gum arabic 1:3 showed the smallest particle size and the highest solubility, hygroscopicity and oil retention. The highest process efficiency was achieved at 1:3 and 3:1 ratios. Powders dried at 200 °C showed the highest dry matter content, the highest hygroscopicity and process efficiency, while they had the smallest particle size. Highest oil retention and efficiency were achieved at 160 °C. Ratio of maltodextrin and arabic gum 1:3 and drying temperature of 160 °C were determined as optimal conditions.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:481693
Study programme	Title: Nutrition Study programme type: university Study level: undergraduate Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2022-09-27 09:48:45