Određivanje reoloških svojstava meda

master's thesis

• Title (english): The determination of rheological properties of honey
• Author: Mia Balić
• 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: 2006-06-09, 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: med; reološka svojstva
• Keywords (english): honey; rheological properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:029180
• 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 10:53:45