Kvaliteta meda od bagrema

master's thesis

• Title (english): Quality of acacia honey
• Author: Kristina Dimc
• Mentor: Nada Vahĉić (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, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Med kao cjelovita namirnica bitnih nutritivnih i ljekovitih svojstava za čovjeka mora zadovoljiti određene kriterije kvalitete. Oni se određuju analizama koje se sastoje od: senzorskih analiza, fizikalno-kemijskih analiza i mikrobioloških analiza. Svi uzorci meda od bagrema sakupljeni su s područja Republike Hrvatske (Bjelovarsko-bilogorske županije i Istarske županije). U ovom radu su određeni fizikalno-kemijski parametri: udjel vode, kiselost i električna provodnost. Fizikalno-kemijskim analizama je dobiveno da se udjel vode kretao u rasponu od 14,5 do 18,2 % , kiselost u rasponu od 8,0 do 11,9 mmol/kg i električna provodnost u rasponu od 0,11 do 0,20 mS/cm. Svi ispitivani uzorci su zadovoljili zahtjeve Pravilnika i IHC-a.

Abstract (english)

Honey as a complete food with important nutritional and therapeutic properties for human, has to satisfy certain criteria for quality. They are specified analysis which are: sensory analysis, physico-chemical analysis and microbiological analysis. The objective of this study was to determine certain physico-chemical parameters: water, acidity and electrical conductivity of 42 honey samples. All samples were acacia honey (Robinia pseudoacacia L.) collected from area of Republic Croatia (Bjelovarsko-bilogorska region and Istra region ) and kept at room temperature. It was found that water content was in range from 14,5 to 18,2 %, acidity was in range from 8,0 to 11,9 mmol/kg and electrical conductivity in range from 0,11 to 0,20 mS/cm. These samples were found to meet all major national and international honey specifications.

• Keywords: kvaliteta; med od bagrema; fizikalno-kemijski parametri
• Keywords (english): acacia honey; quality; physico-chemical parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:420280
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-01 10:15:37