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undergraduate thesis
Mikrovalna hidrodifuzija
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:499453
Kušt, Josipa
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Kušt, J. (2012). Mikrovalna hidrodifuzija (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:499453

Kušt, Josipa. "Mikrovalna hidrodifuzija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:499453

Kušt, Josipa. "Mikrovalna hidrodifuzija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:499453

Kušt, J. (2012). 'Mikrovalna hidrodifuzija', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:499453

Kušt J. Mikrovalna hidrodifuzija [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:499453

J. Kušt, "Mikrovalna hidrodifuzija", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:499453

Metadata
TitleMikrovalna hidrodifuzija
Title (english)Microwave hydrodiffusion
AuthorJosipa Kušt
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2012-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada je upoznavanje sa najvažnijim metodama izolacije eteričnih ulja iz različitih biljnih materijala. U posljednje vrijeme sve je veći razvoj i primjena metoda koje se temelje na primjeni mikrovalova i fenomena difuzije vode iz unutrašnjosti tretiranog materijala prema van pod utjecajem mikrovalova (Mikrovalna hidrodifuzija i gravitacija, Mikrovalna difuzija pare, Mikrovalna ekstrakcija bez otapala, Mikrovalno-integrirani Soxhlet). U radu je opisana Mikrovalna hidrodifuzija i gravitacija u usporedbi sa jednom od uobičajenih metoda u kojoj se za izolaciju primjenjuje otapalo - hidrodestilacija. Mikrovalnom ekstrakcijom dobit će se esencijalna ulja visoke čistoće i prinosa bez znatne promjene u sastavu esencijalnog ulja. Primjenom mikrovalova smanjuje se vrijeme i potrošnja energije tijekom izolacije, smanjena je uporaba otapala ili se uopće ne koristi, povećani su prinosi i nema štetnog utjecaja na okoliš.
Abstract (english)
The aim of this work is to introduce the most important methods of isolation of essential oils from various plant materials. In recent years an increasing development and application of methods based on the use of microwaves and the phenomenon of hydro-diffusion from inside to outside of the treated material under the influence of microwaves (Microwave hydro-diffusion and gravity, Microwave steam diffusion, Solvent free microwave extraction, Microwave-integrated Soxhlet). In this paper microwave hydro-diffusion and gravity is compared to one of the common method in which the solvent used for isolation – hydro-distillation. Microwave extracted essential oils have high purity and yield without considerable changes in the volatile oil composition. Using microwaves reduces the time and energy consumption during the isolation, solvent use is reduced, or not used at all, yields are increased and there is no damaging impact on the environment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:499453
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-12 11:52:18