Utjecaj temperature i vremena sušenja na iskoristivost primorskog vriska

master's thesis

• Title (english): Influence of temperature and drying time on the usability of winter savory
• Author: Mihaela Matić
• Mentor: Tajana Krička (mentor)
• Committee member: Tajana Krička (predsjednik povjerenstva)
• Committee member: Ana Matin (član povjerenstva)
• Committee member: Vesna Židovec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Agricultural Technology, Storage and Transport); Zagreb
• Defense date and country: 2018-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Primorski vrisak (Satureja montana L.) je zimzelena polugrmovita biljka iz porodice usnača (Lamiacea) koja raste na suhim, kamenitim i sunčanim obroncima. Rasprostranjena je u mediteranskom i submediteranskom podneblju Hrvatske.
Ime roda „Satureja“ potječe od Plinija (23-79 n.e), ali porijeklo roda nije najsigurnije. Jedno tumačenje dolazi od riječi satir (mitsko biće, ljubimac žena, vina, glazbe i plesa), a drugo je riječ arapskog porijekla ss“atar ili sattur kojom su oni nazvali sve mirisne usnatice.
Primarni razlog uzgoja primorskog vriska kod nas je njegovo ljekovito i začinsko djelovanja.
Kako bi se očuvala njegova ljekovita i začinska svojstva, cijelu je stabljiku potrebno termički doraditi optimalnim načinom sušenja uzimajući u obzir temperaturu i vrijeme sušenja. Za potrebe istraživanja korištene su cijele stabljike zajedno s listovima i cvjetovima bijelog i ružičastog vriska. Listovi i cvjetovi su sušeni na tri različite temperature (40°C, 50°C, 60°C). Najbrže sušenje zabilježeno je pri temperaturi od 60°C.
Ukupna količina vode, pepela te ulja utvrđena je na svježim i sušenim cvjetovima i listovima vriska. Najveći udio ulja i pepela ustanovljen je kod vriska ružičastog obojenja u svježem stanju, udio pepela iznosio je 3,98%, a udio ulja 3,12%.

Abstract (english)

Winter savory (Satureja montana L.) is an evergreen semi-evergreen herb of the Lamiacea that grows on dry, rocky and sunny slopes. It is widespread in the mediterranean and submediterranean areas of Croatia.
The name itself of the genus "Satureja" originates from Pliny (23-79 n.e), but the origin itself is quite unclear. One interpretation of the origin is that it comes from the word satir (the mythical being, the favorite of women, wine, music and dance), and the other origin interpretation is the Arabic ss atar or sattur which they called all the fragrant brine.
Primary motivation for growing the Winter savory in Croatia is due to its healing and spice usage. In order to preserve its medicinal and spicy properties, the whole plant stem needs to be thermally processed with the optimum drying rate, taking into account the temperature and the drying time. For the purposes of this research, entire stems were used together with leaves and flowers of white and pink shrike. The stalks andblooms were dried at three different temperatures (40 ° C, 50 ° C, 60°C). The fastest drying was recorded at temperatures from 60°C. The total ash, fat and oil content was determined on fresh and dried stalking plants. The biggest ash and fat percentages was determined to be in pink shrike of fresh state, where the ash percentage was 3,98% while the oil percetage was 3,12%.

• Keywords: primorski vrisak; biljka; stabljike; sušenje; temperatura
• Keywords (english): winter savory; stem; plant; drying; temperature
• Language: croatian
• URN:NBN: urn:nbn:hr:204:756190
• 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
• Created on: 2018-11-05 10:53:13