prikaz prve stranice dokumenta Određivanje reoloških svojstava meda
Access restricted to students and staff of home institution
master's thesis
Određivanje reoloških svojstava meda
2006. urn:nbn:hr:159:029180
Balić, Mia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Balić, M. (2006). Određivanje reoloških svojstava meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:029180

Balić, Mia. "Određivanje reoloških svojstava meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:029180

Balić, Mia. "Određivanje reoloških svojstava meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:029180

Balić, M. (2006). 'Određivanje reoloških svojstava meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:029180

Balić M. Određivanje reoloških svojstava meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:029180

M. Balić, "Određivanje reoloških svojstava meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:029180

Please login to the repository to save this object to your list.
Metadata
TitleOdređivanje reoloških svojstava meda
Title (english)The determination of rheological properties of honey
AuthorMia Balić
MentorZoran Herceg (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2006-06-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Analizirano je 130 uzoraka 20 različitih vrsta meda sa područja Republike Hrvatske, Slovenije te Bosne i Hercegovine. Određivani su reološki parametri – prividna viskoznost, koeficijent konzistencije i indeks tečenja. Ustanovljeno je da se koeficijent konzistencije kretao od 0,0103 Pa s do 1,1096 Pa s, prividna viskoznost od 0,022 Pa s do 0,129 Pa s, a indeks tečenja od 0,9928 do 1,1048. Uočeno je da nema statistički značajne razlike za koeficijent konzistencije između uzoraka različitih vrsta meda niti za uzorke unutar iste vrste meda.
Abstract (english)
The aim of study was to analyze 130 samples of 20 different kinds of honey from Croatia, Slovenia and Bosnia and Hercegovina. The rheological parameters were determined: apparent viscosity, consistency coefficient and flow behaviour index. Apparent viscosity varied from 0,022 Pa s to 0,129 Pa s, flow index behaviour from 0,9928 to 1,1048 and consisteny coefficient from 0,0103 Pa s to 1,1096 Pa s. No statisticaly significant differences for consistency coefficient were found between different kinds of honey and between same kinds of honey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:029180
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-09-07 10:53:45