Određivanje parametara kvalitete bagremovog meda Krapinsko-zagorske županije

master's thesis

• Title (english): Quality parameters determination of acacia honey from Krapinsko-zagorska county
• Author: Ivana Vrančić
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2011-12-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Med se koristi od davnina uglavnom kao sladilo ali i u raznolike terapeutske svrhe. Istraživanje je provedeno na uzorcima meda bagrema (Robinia pseudoacacia). Cilj rada bio je odrediti fiziklano kemijske parametre (maseni udjel vode, električna provodnost, kiselost,maseni udjel reducirajućih šećera, maseni udjel saharoze te kut rotacije) kako bi se utvrdili zahtjevi kakvoće kojima u proizvodnji i pri stavljanju na tržište mora udovoljavati uniflorni med bagrema. Dobiveni rezultati su uspoređeni s Pravilnikom o medu te istovjetnim istraživanjima drugih autora. Med bagrema Krapinsko-zagorske županije zadovoljava zahtjeve Pravilnika o medu Republike Hrvatske.

Abstract (english)

Honey has been used since ancient times mainly as a sweetening and also in deverse rande of therapeutic purposes. The study was conducted on samples of acacia honey (Robinia pseudoacacia). The aim of this study was to determine physicochemical properties (mass fraction of water, electrical conductivity, acidity, reducing sugar mass fraction, mass fraction of sucrose and the angle of rotation) to determine the quality requirements that the production and the placing on the market must meet for monofloral honey of acacia. The results were compared with identical researchs and of other authors. Acacia honey of Krapinsko-zagorska county meets the requirements of the Croatian regulations for honey.

• Keywords: med bagrema; fizikalno kemijski parametri
• Keywords (english): acacia honey; physicochemical parametres
• Language: croatian
• URN:NBN: urn:nbn:hr:159:049521
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 09:52:14