Mikrovalna hidrodifuzija

undergraduate thesis

• Title (english): Microwave hydrodiffusion
• Author: Josipa Kušt
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2012-06-29, 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: mikrovalovi; hidrodifuzija; eterična ulja; ekstrakcija
• Keywords (english): Microwave; Hydro-diffusion; Essential oils; Extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:499453
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-12 11:52:18