Reološki karakter različitih vrsta meda proizvedenih 2004. i 2005. godine

master's thesis

• Title (english): Rheological character of different types of honey made in 2004 and 2005
• Author: Tomislav Filipović
• Mentor: Zoran Herceg (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: 2007-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Analizirano je 90 uzoraka 5 različitih vrsta meda s područja Republike Hrvatske proizvedenih u razdoblju od 2004. do 2005. godine. Određivani su reološki parametri – prividna viskoznost, koeficijent konzistencije i indeks tečenja. Ustanovljeno je da se koeficijent konzistencije kretao od 0,0103 Pa s do 0,1889 Pa s, prividna viskoznost od 0,020 Pa s do 0,181 Pa s, a indeks tečenja od 1,0105 do 1,1066. Uočeno je da postoje statistički značajne razlike za koeficijent konzistencije i viskoznosti unutar iste vrste meda u razdoblju od dvije godine.

Abstract (english)

The aim of study was to analyze 90 samples of 5 different kinds of honey from Croatia in the period between 2004 – 2005. The rheological parameters were determined: apparent viscosity, consistency coefficient and flow behaviour index. Apparent viscosity varied from 0,0103 Pa s to 0,1889 Pa s, flow index behavior from 0,020 to 1,181 and consistency coefficient from 0,0105 Pa s to 1,1066 Pa s. Statistically significant differences for consistency and viscosity were found between the same types of honey in the time of two years.

• Keywords: med; reološka svojstva
• Keywords (english): honey; rheological properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:756024
• 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: 2017-09-07 07:26:07