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master's thesis
Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja
Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:476424
Krišto, Katarina
University of Zagreb
Faculty of Agriculture
Sustainable Technologies and Renewable Energy Sources

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Krišto, K. (2018). Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:476424

Krišto, Katarina. "Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:476424

Krišto, Katarina. "Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:476424

Krišto, K. (2018). 'Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:204:476424

Krišto K. Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:204:476424

K. Krišto, "Ekstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:476424

Metadata
TitleEkstrakcija eteričnog ulja zumbula nakon različitih temperatura sušenja
Title (english)Extraction of hyacinth essential oil after the various drying temperatures
AuthorKatarina Krišto
MentorAna Matin (mentor)
Committee memberAna Matin (predsjednik povjerenstva)
Committee memberTajana Krička (član povjerenstva)
Committee memberVesna Židovec (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Sustainable Technologies and Renewable Energy Sources)
Zagreb
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Zumbul je biljka podrijetlom s Balkanskog poluotoka i Male Azije. Uzgaja se zbog svojih mirisnih cvjetova i zasluženo je omiljena proljetna lukovičasta biljka. Zumbuli su u vrtu najdjelotvorniji posađeni u skupinama jedne boje ili u posudama uz kuću. Cvjetovi zumbula su obojani od bijele, ružičaste, roze, ljubičaste, plavo-ljubičaste, crvene pa i žute boje. Izvrsni su za uzgoj kao kućne lončanice; lukovice se kasnije mogu presaditi na otvoreno. Zumbul spada u veoma omiljeno sobno bilje, pogodan je za sadnju na otvorenom: za ivičnjake, cvjetne lijehe, bordure te kao cvjetna vrsta za rez. Esencijalno ulje zumbula koristi se u parfemskoj industriji. Kako bi se očuvala svojstva latica zumbula, ponajviše boje, važno ih je termički doraditi optimalnom kombinacijom temperature i vremena sušenja. Za potrebe istraživanja korištene su latice roze, plavo-ljubičaste i bijele boje zumbula. Latice su sušene na tri različite temperature (40°C, 50°C, 60°C). Najbrže sušenje latica zabilježeno je pri temperaturi od 60°C. Ukupan sadržaj pepela, masti te sadržaja škroba utvrđen je na svježim i sušenim laticama zumbula.
Abstract (english)
Hyacinth (Hyacinthus orientalis L.) is a plant native to the Balkan Peninsula and Asia Minor. It is cultivated for fragrance flowers and is deserved to be a favorite spring herbaceous plant. Hyacinths are the most effective in garden in a single-color group or in a pot at the house. The flowers are painted white, pink, violet, blue-violet, red and yellow. They are excellent for breeding as home pots; later bulbs can be transplanted on open area. Hyacinth falls into a very favorite indoor flowers, suitable for beams, flowerbeds, vases, cut flowers and forced cultivation. The essential oil of the hyacinth is used in the perfume industry. In order to preserve the characteristic of hyacinth petals, mostly color, it is important to use optimal way of drying considering temperature and drying time. Pink, blue-violet and white petals were used for the study. Petals were dried at three different temparatures (40 °C, 50 °C, 60 °C). The fastest drying of petals was recorded at a temparature of 60 °C. The total ash content, fat content and share of starch were determined on fresh and dried hyacinth petals.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:204:476424
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-11-02 08:29:37