Neki fizikalno-kemijski pokazatelji kvalitete bagremovog meda

undergraduate thesis

• Title (english): Some physical-chemical quality indicators of acacia honey
• Author: Bruno Čalopek
• 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: 2011-03-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kvaliteta meda znatno utječe na nutritivnu vrijednost meda u ljudskoj prehrani, a određuju je mnogi parametri koji se ispituju različitim fizikalno-kemijskim metodama u cilju zaštite potrošača. Cilj ovog rada bio je odrediti maseni udio vode, kiselost, električnu provodnost meda te specifični kut rotacije. Ovi parametri su određivani u 10 uzoraka meda od bagrema sa područja Republike Hrvatske. Pri tome su dobiveni sljedeći rezultati: maseni udio vode se kretao između 14,48 i 17,76 %, kiselost između 9,10 i 11,10 mmol/kg, električna provodnost između 0,1298 i 0,2370 mS/cm, a specifični kut rotacije od -12,55 do -7,70. Rezultati pokazuju da svi ispitani uzorci bagremovog meda udovoljavaju zahtjevima Pravilnika o medu.

Abstract (english)

Quality of honey has a great affect on its nutritive value in human diet, and is determine by many parameters which are analyzed by physical-chemical methods towords consumer protection. The objective of this study was to determine water content, acidity, electrical conductivity and specific optical rotation of honey. These parameters were determined in 10 samples of acacia honey within area of Republic of Croatia. The following results were obtained: the water content varied between 14,48 i 17,76 %, acidity between 9,10 i 11,10 mmol/kg, electrical conductivity between 0,1298 i 0,2370 mS/cm and specific optical rotation from -12,55 to -7,70. The results show that all tested samples of acacia honey satisfy conditions given by the Croatian regulation regarding to the honey (OG 93/09).

• Keywords: maseni udio vode; kiselost; električna provodnost; specifični kut rotacije; med
• Keywords (english): water content; acidity; electrical conductivity; specific optical rotation; honey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:741601
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-19 12:03:44