Utjecaj vremena skladištenja i temperature na elektroprovodljivost i kiselost različitih vrsta meda

master's thesis

• Title (english): Changes in electrical conductivity and total acidity of different types of honey during storage at given temperatures
• Author: Marko Mesić
• Mentor: Ljerka- Marija Lalić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Physical Chemistry and Corrosion); Zagreb
• Defense date and country: 2006-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Uzorcima 5 različitih vrsta meda sa područja Hrvatske određeni su slijedeći parametri: udio vode, gustoća, udio pepela i pH- vrijednost. Zatim je tim istim uzorcima meda određena kiselost i električna provodljivost, a isti su parametri određeni tim istim uzorcima meda kojima su dodani bademi, orasi i pelud. Za određivanje električne provodljivosti korišten je digitalni konduktometar «WTW Multilab 540», dok je pH vrijednost određena pH metrom «INOLAB WTW LEVEL 2». Ostali parametri su određeni standardnim metodama. Promatrane su promjene električne provodljivosti i kiselosti čistih uzoraka meda kao i uzoraka meda s dodacima tokom vremena skladištenja pri odgovarajućim temperaturama. Električna provodljivost svih promatranih uzoraka meda se smanjuje tokom čuvanja kod obje promatrane temperature. Dodatkom badema, oraha i peludi vrijednosti električne provodljivosti svih uzoraka meda nakon 210 dana čuvanja kod obje temperature se povećavaju u odnosu na vrijednosti za čiste uzorke meda nakon istog vremena čuvanja. Kiselost svih ispitanih uzoraka meda kao i uzoraka meda s dodacima se povećava tokom njihovog skladištenja na obje promatrane temperature.

Abstract (english)

Parameters such as water content, ash content, density and pH value have been determined for five different types of honey coming from different parts of Croatia. Electrical conductivity and total acidity have been determined for those samples as well, before and after adding almonds, walnuts and pollen. Electrical conductivity was measured with digital conductometer « WTW Multilab 540» and pH value was determined with pH-meter « INOLAB WTW LEVEL 2». Other parameters were determined by standard methods. Changes in electrical conductivity and total acidity of those samples during storage at given temperatures have been carefully examined before and after adding aditives. Electrical conductivity of all examined samples of honey has decreased during storage at familiar temperatures. After adding almonds, walnuts and pollen to those samples, increase of electrical conductivity values has been determined during 210 days of storage at given temperatures compared to electrical conductivity values of samples before adding this aditives. Total acidity of all examined samples with or without aditives has increased during storage at given temperatures.

• Keywords: elektroprovodljivost; kiselost; med; pH vrijednost
• Keywords (english): electrical conductivity; honey; pH- value; total acidity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:899636
• 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: 2017-09-07 11:56:51