Određivanje udjela vode u medu

master's thesis

• Title (english): Water determination in honey
• Author: Danijela Maslać
• Mentor: Nada Vahčić (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: 2005-01-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

S obzirom da je udio vode jedan od važnih čimbenika koji određuje kakvoću bilo kojeg prehrambenog proizvoda, njeno određivanje mora biti brzo i precizno. Standardna laboratorijska metoda određivanja vode u medu sušenjem u sušioniku pri određenoj temperaturi te vaganjem uzorka prije i nakon sušenja, relativno dugo traje. Za brže određivanje udjela vode zato je upotrijebljena metoda sušenja mikrovalovima u sušnici “Milestone MLS – 1200 Mega System”. Za pronalaženje uvjeta sušenja u mikrovalnoj sušnici korištena je Simpleks metoda kao jedna od metoda optimizacije. Rezultati dobiveni pomoću obje metode prikazani su u tablicama i statistički interpretirani.

Abstract (english)

Because the water content is one of the most important factors for determining the quality of any food product, the determination of moisture must be rapid and precise. The standard method of water determination in honey by drying in a oven and weighing of samples before and after drying is a relatively long method. Because of that, the standard method is compared with a shorter method: microwave drying in a “Milestone MLS – 1200 Mega System” dryer. To find conditions of drying in a microwave dryer it is used a Simplex method as one of the methods of optimization. The results of both methods are shown in tables and statisticaly interpreted.

• Keywords: med; određivanje vode; sušenje mikrovalovima
• Keywords (english): honey; microwave drying; water determination
• Language: croatian
• URN:NBN: urn:nbn:hr:159:270742
• 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: 2017-09-13 07:52:09