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undergraduate thesis
Proizvodnja praškastih biljnih ekstrakata sušenjem raspršivanjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:546886
Jurić, Mateja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Jurić, M. (2017). Proizvodnja praškastih biljnih ekstrakata sušenjem raspršivanjem (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:546886

Jurić, Mateja. "Proizvodnja praškastih biljnih ekstrakata sušenjem raspršivanjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:546886

Jurić, Mateja. "Proizvodnja praškastih biljnih ekstrakata sušenjem raspršivanjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:546886

Jurić, M. (2017). 'Proizvodnja praškastih biljnih ekstrakata sušenjem raspršivanjem', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:546886

Jurić M. Proizvodnja praškastih biljnih ekstrakata sušenjem raspršivanjem [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:546886

M. Jurić, "Proizvodnja praškastih biljnih ekstrakata sušenjem raspršivanjem", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:546886

Metadata
TitleProizvodnja praškastih biljnih ekstrakata sušenjem raspršivanjem
Title (english)Spray drying of herbal extracts
AuthorMateja Jurić
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2017-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je objasniti način dobivanja praškastih biljnih ekstrakata odnosno biljnih prahova postupkom sušenja raspršivanjem. Sušenje raspršivanjem se odvija u posebnim uređajima gdje se tekući ekstrakt raspršuje u sitne kapljice, a one se u struji vrućeg zraka suše u čestice suhog praškastog ekstrakta. Kako nebi došlo do nepoželjnih pojava tijekom procesa dodaju se nosači. Nosači su tvari koje se dodaju radi poboljšanja postupka sušenja i dobivanja proizvoda bolje kvalitete. U radu je kao nosač korišten maltodekstrin kako bi ispitali utjecaj različitih uvjeta sušenja i koncentracija dodanog maltodekstrina na fizikalna i kemijska svojstva dobivenog praha ekstrakta bobica sumaka. Iz ekstrakata s 10% TSS i ulaznom/izlaznom temperaturom od 160/80 °C dobiveni su prahovi najbolje kvalitete i fizikalno kemijslih svojstava.
Abstract (english)
Purpose of this paper is to explain the way to produce powdered herbal extracts or plant powders by spray drying. Spray drying takes place in special devices where the liquid extract is scattered in drops, and they are sprayed into the particles of dry powder extract in the hot air stream. In order to avoid undesirable appearance during the process, the carriers are added. Carriers are substances added to improve the drying process and obtain better quality products. In the paper, maltodextrin was used as a carrier to examine the effect of different drying conditions and the concentration of added maltodextrin on the physical and chemical properties of obtained powder from berry sumac extract.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:546886
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-10 08:45:41