Fizikalno-kemijska svojstva kore bundeve sušene hibridnim i vakuum sušenjem

master's thesis

• Title (english): Physico-chemical properties of pumpkin peel dryed by hybrid and vacuum drying
• Author: Matea Lučić
• Mentor: Marija Badanjak Sabolović (mentor)
• Mentor: Mirna Tadić (pomoć pri izradi, neposredni voditelj)
• Committee member: Mladen Brnčić (predsjednik povjerenstva)
• Committee member: Filip Dujmić (član povjerenstva)
• Committee member: Antonela Ninčević Grassino (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Preparation Processes); Zagreb
• Defense date and country: 2023-12-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj rada bio je ispitivanjem fizikalno-kemijskih svojstava utvrditi utjecaj procesa sušenja i optimalne uvjete sušenja kore bundeve. Sušenje je provedeno u vakuum sušari (tlak 10³ Pa) i konvekcijskoj sušari uz primjenu mikrovalova (protok zraka 1,45 m/s; snaga mikrovalova 600 W/2 minute) (hibridno sušenje) pri temperaturama 40, 50, 60, 70 i 80 °C. Osušenim uzorcima su određena neka fizikalna (boja, nasipna gustoća, veličina čestica, koeficijent rehidratacije, kapacitet vezanja vode/ulja) i kemijska svojstva (ukupni fenolni spojeva, antioksidacijska aktivnost). Prema dobivenim rezultatima, najkraće vrijeme sušenja postignuto je vakuum sušenjem pri temperaturi 80 °C. Hibridnim sušenjem u uzorcima se postiže veći udio suhe tvari. Ukupna promjena boje uzoraka je veća pri višim temperatrurama kod oba pocesa sušenja. Uzorci osušeni hibridnim sušenjem imaju veću nasipnu gustoću, osim vakuum sušenog uzorka pri 70 °C (najveća nasipna gustoća). Bolja rehidratacijska svojstva imaju uzorci sušeni hibridnim sušenjem. Kapacitet vezanja vode veći je kod uzoraka sušenih hibridnim sušenjem, a kapacitet vezanja ulja kod uzoraka sušenih vakuum sušenjem. Kapaciteti vezanja vode/ulja uglavnom rastu porastom temperature sušenja. Sadržaj ukupnih fenola je viši u uzorcima sušenim hibridnim, a antioksidacijska aktivnost u uzorcima osušenim vakuum sušenjem.

Abstract (english)

The aim of this work is to determine the influence of drying process and the optimal drying conditions for pumpkin peel by analyzing physical and chemical properties of dried pumpkin peel. Drying was conducted in vacuum dryer (10³ Pa) and convective air dryer with use of mirowaves (power 600 W, 2 minutes) (hybrid drying) at 40, 50, 60, 70 i 80 °C. In dried pumpkin peel samples some physical (color, bilk density, particle size, rehidratation rate, water/oil binding capacity) and chemical properties (phenols content, antioxidant activity) were determined. According to obtained results, the shortest drying time was achieved in vacuum dryer at 80 °C. Dry matter is higher in pumpkin peel after hybrid drying. Total color difference is bigger at higher drying temperature (both drying processes). Hybrid dried samples have higher bulk density; exception is vacuum dried sample at 70 °C (the highest bulk density). Better rehydration ability showed hybrid dried samples. Higher water binding capacity have hybrid dried samples while higher oil binding capacity have vacuum dried samples. Water/oil binding capacity increased with increasing of drying temperature. Hybrid dried samples have higher total phenol content, and vacuum dried samples higher antioxidant activity.

• Keywords: kora bundeve; vakuum sušenje; hibridno sušenje; boja; rehidratacija; fenolni spojevi
• Keywords (english): pumpkin peel; vacuum drying; hybrid drying; color; rehydration; phenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:700857
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-06-03 13:51:50