Pregled bibliografske jedinice broj: 1229956
Thermal behaviour of rose hip (Rosa canina L.) fruits and some rose hip products
Thermal behaviour of rose hip (Rosa canina L.) fruits and some rose hip products // Book of Abstracts 18th Ružička Days “TODAY SCIENCE – TOMORROW INDUSTRY” / Jukić, Ante (ur.).
Zagreb : Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2020. str. 111-111 (poster, domaća recenzija, sažetak, znanstveni)
CROSBI ID: 1229956 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Thermal behaviour of rose hip (Rosa canina L.)
fruits and some rose hip products
Autori
Nedić Tiban, Nela ; Brkić, Anamarija
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts 18th Ružička Days “TODAY SCIENCE – TOMORROW INDUSTRY”
/ Jukić, Ante - Zagreb : Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2020, 111-111
ISBN
978-953-7005-72-6
Skup
International Conference 18th Ružička Days “TODAY SCIENCE – TOMORROW INDUSTRY”
Mjesto i datum
Vukovar, Hrvatska, 16.09.2020. - 18.09.2020
Vrsta sudjelovanja
Poster
Vrsta recenzije
Domaća recenzija
Ključne riječi
rose hip ; products ; DSC
Sažetak
The aim of the study was to investigate the thermal behaviour of rose hip fruit (seeds, S and pulp, P), lyophilised puree (LP) and low-calorie jam (J). DSC scans were used to determine thermal behaviour in a temperature range from - 100 °C to 400 °C i.e., as a base for determining onset and midpoint glass transition temperatures (Tgo and Tgm), change of specific heat capacity (Δcp), melting temperatures (Tmo-onset, Tmp-peak and Tme- endset) and enthalpy of melting (ΔHm). In seeds, the main thermal effect occurred at 107.2 °C (Tmp) with enthalpy of melting of 306.3 Jg-1 (ΔHm). The exothermic events above 260 °C related probably to the degradation of fibre components in seeds. In pulp, endotherm detected at 116.8 (Tmp) with ΔHm of 819.6 Jg-1 can be attributed to water evaporation and melting of some sugars. The main thermal events detected in rose hip products at low temperatures related to glass transition phenomenon and melting transition of ice, and at high temperatures mainly corresponding to degradation of pectins and sugars. From the viewpoint of the thermal stability, rose hip seeds showed high thermal stability (with decomposition temperature of 360.2 °C) and potential for other possible applications (for example, as a biomass feedstock).
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
