Analiza nekih fizikalno-kemijskih parametra kvalitete bagremovog i cvjetnog meda - sezona 2018.

master's thesis

• Title (english): Analysis of some physicochemical parameters of quality of acacia and floral honey - season 2018.
• Author: Filip Erjavec
• 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: 2019-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirani su uzorci bagremovog i cvjetnog meda s područja Republike Hrvatske i Republike Slovenije. Fizikalno-kemijskom analizom dobiveni su slijedeći rezultati: prosječni maseni udio vode iznosio je 16,34% za bagrem i 17,04% za cvjetni med, električna provodnost od 0,15 mS/cm za bagrem i 0,43 mS/cm za cvjetni med, kiselost od 11,32 mmol/kg za bagremov i 18,85 mmol/kg za cvjetni med. Prosječni maseni udio reducirajućih šećera iznosio je 66,5% u bagremovom i 66,46% u cvjetnom medu, prosječni maseni udio saharoze u bagremovom medu iznosio je 2,67%, a u cvjetnom medu 1,87%. Maseni udio hidroksimetilfurfurala u bagremovom medu iznosio je 1,28%, te 1,50% u cvjetnom medu. Metode za određivanje pojedinih svojstava propisane su od strane Međunarodne komisije za med. Iz dobivenih rezultata vidi se da su svi uzorci u skladu sa Pravilnikom o medu (Pravilnik, 2015) i s drugim sličnim istraživanjima.

Abstract (english)

In this paper the given samples of acacia and floral honeys from Croatia and Slovenia were analyzed. The following results were obtained by phyicochemical analysis: average water mass fraction was 16,34% for acacia honey and 17,04 for floral honey, electric conductivity 0,15 mS /cm for acacia and 0,43 mS /cm for floral honey, acidity of 11,32 mmol/kg for acacia and 18,85 mmol/kg for floral honey. Average value of total reducing sugar mass fraction was 66,5% for acacia honey and 66,46% for floral honey, the average weight of sucrose in acacia honey was 2,67% and 1,87% in floral honey. Average value of hidroxymethylfurfural for acacia honey was 1,28 mg/kg and 1,50% for floral honey. Methods for determining certain properties are prescribed by the International Commission for Honey. From the results obtained it is seen that all samples are comply with Croatian Ordinary on honey and with other similar researches.

• Keywords: fizikalno-kemijski sastav; med; bagrem; cvjetni
• Keywords (english): physicochemical analysis; honey; acacia; floral
• Language: croatian
• URN:NBN: urn:nbn:hr:159:839660
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-12-04 13:41:23