Utjecaj sušenja na kemijske i fizikalne karakteristike chia sjemenki

master's thesis

• Title (english): The impact of drying on chemical and physical characteristics of chia seeds
• Author: Mateja Bedeniković
• Mentor: Tajana Krička (mentor)
• Committee member: Tajana Krička (predsjednik povjerenstva)
• Committee member: Ana Matin (član povjerenstva)
• Committee member: Goran Kiš (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Agricultural Technology, Storage and Transport); Zagreb
• Defense date and country: 2019-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Usnatice (Lamiaceae) biljke su koje se sve više koriste u prehrani ljudi i životinja. Jedna je od
vrsta porodice usnatica biljka Chia (Salvia hispanica L.).
Vrlo često nazivamo je „super hrana“ zbog svojih fizikalno-kemijskih svojstava. Uglavnom se
uzgaja radi sjemenja koje sadrži 25-35% ulja. Sjeme se može koristiti sirovo; samljeveno ili
cjelovito.
Nakon berbe, važno je pravilno doraditi i uskladištiti sjeme kako bi zadržalo svoja kemijska i
fizikalna svojstva do uporabe. U postupku dorade sjemena najznačajniji je postupak dorade
sušenjem. Proces sušenja podrazumijeva smanjenje vlažnosti na ravnotežnu vrijednost čime mu
se produljuje upotrebna vrijednost.
Ovaj rad prikazuje rezultate promjena kemijskih i fizikalnih karakteristika BIO i
konvencionalnih chia sjemenki iz Paragvaja. Prikupljenim uzorcima odredit će se kemijski
sastav i fizikalne karakteristike prije i nakon postupka dorade.
Postupak dorade sjemenja obuhvaća konvekcijsko sušenje na tri temperature (50°C, 60°C i
70°C), te kondukcijsko sušenje na tri temperature (120°C, 130°C i 140°C). Nakon provedenih
postupaka sušenja, svakom uzorku od kemijskih karakteristika odredit će se udio pepela, vlage,
masti, vlakna i proteina te od fizikalnih karakteristika dimenzije (dužina, širina i debljina zrna).

Abstract (english)

Lamiaceae are plants that are increasingly being used in human and animal nutrition. One of
the species of the lamiaceae family is a plant known as Chia (Salvia hispanica L.).
Chia is often referred to as a “superfood” because of its physicochemical properties. It is usually
cultivated for the seeds which are composed of 25-35 % oil. The seeds can be consumed raw,
either ground or whole.
After the harvest, it is important to properly treat and store the seeds in order for them to retain
their chemical and physical properties until usage. The most relevant treatment in the seeds
processing operation is the drying process. The drying process entails reducing the humidity
levels down to an optimal degree, thus extending the use value of the seeds.
This thesis presents the results of the changes in the physical and chemical properties of the
BIO and conventional chia seeds from Paraguay. The collected samples’ chemical properties
and physical characteristics are going to be examined before and after the processing operation.
The processing operation of the seeds includes convection drying at the three temperatures
(50°C, 60°C, and 70°C), and conduction drying at the three temperatures (120°C, 130°C, and
140°C). Once the processing operations are conducted, each sample's chemical properties are
going to be examined with regard to the percentage of the ashes, humidity, fats, fibers, and
proteins, and the physical properties with regard to the dimensions (length, width, and the
thickness of the seed).

• Keywords: Chia; sjemenke; sušenje; kemijska svojstva; fizikalna svojstva
• Keywords (english): chia; seeds; drying; chemical properties; physical properties
• Language: croatian
• URN:NBN: urn:nbn:hr:204:380402
• Study programme: Title: Agricultural Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka poljoprivredne tehnike (magistar/ magistra inženjer/inženjerka poljoprivredne tehnike)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-11-27 13:42:00