Primjena blisko-infracrvene spektroskopije za određivanje volumnog udjela i fizikalnih svojstava mješavina čajeva industrijske konoplje, kamilice, lipe i mente

undergraduate thesis

• Title (english): Application of near infrared spectroscopy for determination of volume fractions and physical properties in hemp, chamomile, linden and peppermint tea blends
• Author: Zoran Bila
• Mentor: Davor Valinger (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2018-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Industrijska konoplja je biljna vrsta za koju se unatoč ozbiljnom zanemarivanju tijekom prošlog stoljeća, u posljednjih par desetljeća ponovno probudilo zanimanje. Uz ostale grane industrije i znanosti i u prehrambenom sektoru se također istražuju njene namjene. Jedan od načina je priprema čaja od industrijske konoplje. U ovom radu praćene su promjene električne vodljivosti, ukupno otopljenih čvrstih tvari i pH u ovisnosti o volumnom udjelu dodanog čaja konoplje u čajeve kamilice, lipe i mente. Osim izravnog mjerenja ovih fizikalnih svojstava, korištena je i blisko-infracrvena (NIR) spektroskopija. Za obradu podataka NIR spektara upotrijebljena je analiza glavnih komponenti, na temelju čega se pomoću umjetnih neuronskih mreža predviđao volumni udio i spomenuta fizikalna svojstva u uzorcima. Rezultati dobiveni na ovaj način pokazali su se pouzdaniji od izravne metode kod sva tri tipa čajnih mješavina. Također provedena je i senzorska procjena koja je pokazala najveći afinitet ispitanika za čajne mješavine s 5% dodanog čaja konoplje.

Abstract (english)

Hemp is a herbaceous species that has recently seen a resurgence of interest, despite the serious neglect in the previous century. In addition to other branches of industry and science, in food sector its uses are also being explored. One of them is preparation of hemp tea. In this paper changes in electrical conductivity, total dissolved solids and pH were monitored depending on the volume of added hemp tea in chamomile, linden and peppermint tea. In addition, near infrared spectroscopy was used as an alternative method. Principal component analysis was used to process the spectrum data, based on which, by means of artificial neural networks, the volume fraction and physical properties in the samples were predicted. The results obtained in this way were more reliable for all three tea blends. A sensory evaluation was also performed that showed the highest liking for tea mixes with 5% added hemp tea.

• Keywords: industrijska konoplja; blisko-infracrvena spektroskopija; analiza glavnih komponenti; umjetne neuronske mreže; senzorska procjena
• Keywords (english): hemp; near infrared spectroscopy; principal component analysis; artificial neural networks; sensory evaluation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:664156
• 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: 2018-09-11 08:48:29