Proizvodnja praškastih biljnih ekstrakata sušenjem raspršivanjem

undergraduate thesis

• Title (english): Spray drying of herbal extracts
• Author: Mateja Jurić
• Mentor: Verica Dragović Uzelac (mentor)
• Granter: University 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 country: 2017-06, 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: biljni ekstrakti; biljni prahovi; sušenje raspršivanjem; sumak bobice
• Keywords (english): herbal extract; powder; spray drying; sumac extract
• Language: croatian
• URN:NBN: urn:nbn:hr:159:546886
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-07-10 08:45:41