Fizikalno-kemijska analiza meda

undergraduate thesis

• Title (english): Physicochemical analysis od honey
• Author: Luka Mitrić
• 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: 2017-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tema ovog rada bila je odrediti fizikalno-kemijska svojstva u 17 uzoraka meda limuna, metvice, heljde, suncokreta, trušljike, vriska, kadulje, drače, mandarine, amorfe, vrbe i uljane repice. Maseni udio vode, kiselost, električna provodnost, maseni udjeli reducirajućih šećera i saharoze te maseni udio hidroksimetilfurfurala su određivani na svim uzorcima. Metode za određivanje pojedinih svojstava propisane su od strane Međunarodne komisije za med. Iz dobivenih rezultata vidi se da je većina uzoraka u skladu sa Pravilnikom.

Abstract (english)

The topic of this paper was to determine the physicochemical properties in 17 samples of honey. Mass fraction of water, acidity, electrical conductivity, mass fraction of reducing sugars and sucrose, and hydroxymethylfurfural fraction mass were determined on all samples. Methods for determining certain properties are prescribed by the International Commission for Honey. From the results obtained it is seen that most of the samples comply with Croatian Ordinary on honey.

• Keywords: fizikalno-kemijska svojstva; med
• Keywords (english): honey; physicochemical analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:207667
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-25 08:08:31