Utjecaj načina sušenja na kvalitativna svojstva latica tratinčica

master's thesis

• Author: Antonija Šurić
• Mentor: Tajana Krička (mentor)
• Committee member: Tajana Krička (predsjednik povjerenstva)
• Committee member: Ana Matin (član povjerenstva)
• Committee member: Ines Han Dovedan (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Agricultural Technology, Storage and Transport); Zagreb
• Defense date and country: 2016-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Tratinčica (Bellis perennis L.) jedna je od raširenijih i važnijih predstavnika cvjetne vrste
Asteraceae na otvorenom, podrijetlom iz Europe. Danas postoji više sorata tratinčica koji se
razlikuju po veličini cvjetova, visini stabljike, boji cvjetova te broju listova. Grmolikog su
rasta, te visinom cvjetne stapke 13-15cm. Cvjetne glavice se nalaze pojedinačno na cvjetnim
stapkama i imaju bijelo crvene i žute cjevaste cvjetiće.
Boje sorata tratinčica mogu varirati od bijelih, ružičastih do crvenih u raznim tonovima.
Trenutno se koristi za uljepšavanje prostora okućnice te dekoracije u obliku potpourija, zatim
u medicinske svrhe za upale, hematome, za pročišćavanje vena i krvi, za reumatizam te za
poremećaj jetre i bubrega. Prije se koristila i nakon operativnih zahvata, no napretkom
medicine ljudi su našli adekvatnija rješenja za postoperacijski oporavak iako se još aktivno
koristi u homeopatskom liječenju.
Kako bi se istražila i neka kvalitativna svojstva tratinčica potrebno ju je termički obraditi, no
treba paziti na visinu temperature jer se povišenjem temperature smanjuju kvalitativna
svojstva cvjetova te se narušava njihova prirodna struktura.
Stoga je cilj ovog istraživanja prikazati rezultate sadržaja pepela, vode, količine škroba, te
brzinu otpuštanja vode i promjenu boja latica, ovisno o temperaturi zraka na kojoj su latice
bile sušene. Sušenje je provedeno na dvije temperature i to na 50˚C i 70˚C, te su korištene
dvije boje tratinčica sorte Pomponette. Jedan kultivar je bio crvene boje, dok je drugi bio
ružičaste boje.
Prilikom istraživanja povećanjem temperature nisu se primijetile očite promjene u boji.
Razlika je u boji, usporedbom latica, prije i nakon sušenja gotovo neprimijetna.

Abstract (english)

Daisy (Bellis perrenis L.) is one of widespread and important representative of flower species
Asteracea outdoors, originating from Europe.
Today there are more sorts of daisies, which vary in size flowers, plant height, colour of
flowers and number of leaves. They grow like a bush and height of the flower stems are 13-
15cm. Flower heads are found individualy on the flower stems and have white, red and
yellow tubular flowers. The colour of daisy sort vary from white, pink to red in various shades
of those colours.
Currently daisies are used to beautify gardens around the house, as well as decoration in the
form od potpourri, further more it was used in medical purposes for infection , hematoma, for
treatment of veins and blood, for reumatisam and the disoreder of the liver and kidneys. In the
past it was used after surgery however through medical advances people have found more
appropriate solutions to post operating recovery although it is still actively used in the
homeopatic treatmant.
In order to explore some qualitative properties of daisies they needed to be heat-treated, but
had to carefully watch the amount of temperature because an increase in temperature
decreases the quality characteristic of flowers and disrupts their natural structure.
The purpose of this study was to present the results for the ash content, water content, starch
and the rate of water release and changing color petals depending on the air temperature at
which the petals were dried. Drying was conducted at two temperatures at 50° C and 70° C,
and two colours daisy sort Pomponette were used. One cultivar had red petals, and the other
cultivar had pink petals. During the research we do not have obvious colour changes in the
colour when rising temperature. Almost imperceptible difference in colour is presented in
comparison to petals before and after drying.

• Keywords: tratinčice; termička obrada; temperatura; kvalitativna svojstva; brzina otpuštanja vode; promjena boje
• Keywords (english): daisies; thermal treatment; temperature; qualitative properties; water release rate; color change
• Language: croatian
• URN:NBN: urn:nbn:hr:204:428812
• 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: Access restricted to students and staff of home institution
• Repository: Repository Faculty of Agriculture University of Zagreb
• Created on: 2016-11-30 07:32:02