Utjecaj temperature sušenja na intenzitet obojenja cvatova nevena za potrebe prehrambene industrije

master's thesis

• Author: Magdalena Maričić
• 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: 2016-11-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Neven (Calendula officinalis L.) je jednogodišnja, rijetko dvogodišnja biljna vrsta.
Pripada porodici Asteraceae i rodu Calendula. Listovi su u rozeti i dlakavi su. Cvjetovi su
žute- narančaste boje, uveseljavaju i daju prekrasno šarenilo vrtovima od proljeća pa sve do
kasne jeseni. Neven se u Europi pa tako i kod nas uzgaja zbog svoje ukrasne vrijednosti,
ljekovitosti, ali se sve više upotrebljava i u prehrambenoj industriji. Cvijetovi i listovi su
jestivi te se mogu konzumirati svježi ili osušeni. Za neven se čak može reći kako je riječ o
jednoj od najdragocjenijih biljaka zapadnoeuropske biljne medicine. Officinalis znači ljekovit,
a caledus- nebesko, nešto lijepo.
Cvijetovi nevena vrlo brzo nakon ubiranja gube svoja svojstva, te ih je potrebno što
prije termički obraditi. Sve je veća potražnja za sušenim cvijećem, stoga je i cilj ovog rada bio
istražiti utjecaj različitih temperatura dehidriranja na kvalitativna svojstva cvjetova nevena.
U ovom radu su korišteni cvatovi nevena narančaste i žute boje. Sušeni su na tri
različite temperature (41°C, 52°C i 63°C), te su utvrđene kemijske karakteristike prije i nakon
procesa konvekcijskog sušenja dehidriranjem.
Konvekcijskim sušenjem jezičastih cvjetova nevena na tri temperature do zahtjevane
vlažnosti od 12% utvrđeno je da između istraživanih kultivara ne postoje značajne razlike u
odnosu na temperaturu dehidriranja i početne vlažnosti.
U istraživanju su praćeni i sadržaj pepela, masti,škroba te promjene u intenzitetu boje.

Abstract (english)

Cammon marigold (Calendula officinalis L.) is an annual plant, rarely a biennial one.
It is a plant in the genus Calendula of the family Asteraceae. Leaves are randomly distributed
and hairy. Flowers are yellow and orange, they blossom from spring till late autumn,
cheering up and giving gardens their beautiful colourfulness. Marigold is cultivated in
Europe, and in our country also, for it's ornamental value and curative properties but it is more
and more used in food industry. Flowers and leaves are edible and they can be consumated
fresh or dried. Marigold is considered one of the most valuable plants of western european
herbal medicine. Officinalis means medicinally, and calendus means heavenly, something
beautiful.
Marigold flower lose their properties after plucking so they need to be thermally
treated as soon as possible. Demand for dried flowers is getting bigger so the purpose of this
paper is to explore the influence of different dehydration temperatures to qualitative
properties of marigold petals.
Orange and yellow marigold flowers are used for this paper. They are dried on three
different temperatures (41°C, 52°C and 63°C), and chemical characteristics are defined before
and after process of convection drying by dehydration.
Convection drying flowers at three temperatures to the required moisture content of
12% was found that among the studied cultivars, there are no significant differences in
relation to the temperature of dehydration and initial humidity.
The study tracked the ash content, fat, starch and changes in intensity of color.

• Keywords: neven; ljekovit; dehidracija; temperatura; kemijske karakteristike
• Keywords (english): marigold; medicinally; dehydration; temperature; chemical characteristics
• Language: croatian
• URN:NBN: urn:nbn:hr:204:422060
• 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
• Created on: 2016-12-09 09:23:23