Utjecaj roka berbe i načina sušenja na kvalitativna svojstva ružmarina

master's thesis

• Title (english): Influence of harvest time and drying methods on the qualitative properties of rosemary
• Author: Eva Paris
• 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; (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

Ružmarin (Rosmarinus officinalis) je grmolika višegodišnja vazdazelena biljka, a koristi se u farmaceutskoj i prehrambeno-prerađivačkoj industriji. Najčešće se koristi list ružmarina dok se znatno rjeđe koriste cvijet i zelene grančice ružmarina.
Atraktivan miris i okus ružmarina neke su od karakteristika koje se koriste u farmaceutskoj i prehrambenoj industriji. Osim u svježem stanju, listovi ružmarina mogu se termički doraditi kako bi im se očuvala kvalitativna svojstva. Upravo zbog toga, od velike je važnosti prilikom postupka termičke obrade odrediti optimalnu kombinaciju temperature i vremena sušenja kako bi se vrijednost dehidriranih listova zadržala na najvišoj razini kvalitete.
Za potrebe ovog istraživanja korišteni su listovi ružmarina ubrani u zimskoj i proljetnoj berbi. Navedeni biljni materijal sakupljen je na području Istre gdje ružmarin u divljini raste kao samoniklo bilje. Listovi su sušeni na dvije različite temperature (400C i 500C) te na zraku. Utvrđene su im kemijske karakteristike prije i nakon konvekcijskog i prirodnog sušenja.
Provedenim istraživanjem zabilježeno je najbrže sušenje listova ružmarina ubranih u proljeće pri zračnom sušenju. Ukupan sadržaj pepela, masti te udjela C, H, N, S utvrđen je na svježim i sušenim listovima ružmarina.

Abstract (english)

Rosemary (Rosmarinus officinalis) is an evergreen perrenial shrub that is used in pharmaceutical and food processing industry. The most commonly used is rosemary leaf, while the flower and green rosemary branches are rarely used.
An attractive smell and rosemary taste are some of the characteristics used in the pharmaceutical and food industry. Apart from the fresh state, rosemary leaves can be thermally processed to preserve qualitative properties. For this reason, it is of great importance during the thermal treatment process to determine the optimal combination of temperature and drying time to keep the value of dehydrated sheets at the highest quality level.
For the purposes of this study, rosemary leaves were harvested in winter and spring harvest. The aforementioned herbal material was collected in the area of Istria where rosemary in the wild grows as self-propagating herb. The leaves were dried at two different temperatures (400C and 500C) and in the air. Their chemical properties were determined before and after convection and natural drying.
The research proves that rosemary leaves harvested in spring had the fastest drying rate dried at air temperature. The total ash, fat content and the share of C, H, N, S were determined on fresh and dried rosemary leaves.

• Keywords: ružmarin; list; sušenje; temperatura
• Keywords (english): rosemary; leaf; drying; temperature
• Language: croatian
• URN:NBN: urn:nbn:hr:204:191682
• 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
• Repository: Repository Faculty of Agriculture University of Zagreb
• Created on: 2018-11-02 08:41:13