Utjecaj temperature sušenja na energetska svojstva ljuske pistacija

master's thesis

• Title (english): Influence of drying temperature on the energy properties of pistachio shells
• Author: Astrid Sarapa
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Tajana Krička (član povjerenstva)
• Committee member: Darija Bilandžija (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Agricultural Technology, Storage and Transport); Zagreb
• Defense date and country: 2019-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Pistacia vera L. je jedina vrsta iz roda pistacija koja proizvodi jestive plodove. Uzgaja se uglavnom u Sjedinjenim Američkim Državama, zapadnoj Aziji i nekim mediteranskim zemljama. Njezine sjemenke imaju visoku nutritivnu vrijednost zahvaljujući uravnoteženom sastavu s niskim sadržajem ugljikohidrata, proteina i lipida. Oraščići pistacije uglavnom se upotrebljavaju kao grickalice ili kao sastojci slastica i sladoleda. Cilj rada bio je utvrditi energetsku iskoristivost pistacija pri temperaturama od 110 °C, 130 °C i 150 °C. Plodovi pistacija na svakoj navedenoj temperaturi sušili su se na 20 i 40 minuta. U tu svrhu provedene su analize određivanja udjela vode, udjela pepela, udjela koksa, udjela fiksiranog ugljika, udjela hlapivih tvari, udjela ugljika, vodika, dušika i sumpora, udjela gornje i donje ogrjevne vrijednosti te sadržaj makroelemenata Na, K, Ca i Mg prije te nakon procesa sušenja.
Dobiveni rezultati istraživanja energetskih svojstava ljuske pistacija pokazali su niže rezultate kod srednje vrijednosti sadržaja koksa i srednje vrijednosti makroelemenata (natrija i kalcija), dok su srednje vrijednosti sadržaja vode, pepela, fiksiranog ugljika, hlapivih tvari, udjela ugljika, vodika, dušika i sumpora te udjela gornje i donje ogrjevne vrijednosti unutar očekivanih vrijednosti.

Abstract (english)

The pistachio (Pistacia vera L.) nut is one of the world’s most popular edible nut and an important agricultural commodity for a number of countries. Pistachio is cultivated in the Middle East, United States and Mediterranean countries.
The kernels are a good source of fat and contain unsaturated fatty acids, essential for human diet.
The pistachio nut kernel is consumed as supplied to the chocolate, ice-cream, candies, cake industry and snack foods.
The aim of this research was to determine the energy utilization of pistachios at different temperatures 110 °C, 130 °C and 150 °C. The pistachio nuts were dried twice at each of these temperatures, the first time for 20 minutes and the second time for 40 minutes. For this purpose, analyses were carried out to determine the energy utilization as dimentions, volatile content, ash content, coke content, fixed carbon content, content of higher heating value and content of the Na, K, Ca and Mg before and after drying process.
The results obtained from the study of the energy properties of pistachio shells showed lower results in content of coke and in the content of macroelements (sodium and calcium values), while the values of water, ash, fixed carbon, volatile matter, carbon, hydrogen, nitrogen and sulfur content and upper and lower heating values are within the expected value.

• Keywords: Pisacia vera; fizikalna svojstva; kemijska svojstva; sušenje; temperatura
• Keywords (english): Pisacia vera; physical properties; chemical properties; drying process; temperature
• Language: croatian
• URN:NBN: urn:nbn:hr:204:206776
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologija (magistar/ magistra inženjer/inženjerka agroekologija)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-12-03 08:00:05