Kvaliteta kestenovog meda i medljikovca sezona 2018.

undergraduate thesis

• Title (english): Quality of different types of honeydew Medljikovca
• Author: Željka Špoljar
• 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: 2019-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Med je prehrambena namirnica čiji sastav i kvaliteta najviše ovise o geografskom podrijetlu meda, načinu proizvodnje i skladištenja. Analiza kvalitete meda uključuje određivanje fizikalno- kemijskih parametara meda, odnosno, udjela vode u medu, kiselosti, električne provodnosti, udjela reducirajućih šećera, udjela saharoze te udjela hidroksimetilfurfurala. U ovom radu analizirano je 15 uzoraka medljikovca i 15 uzoraka meda kestena te su rezultati analize ove dvije vrste meda međusobno uspoređeni. Također je provjerena sukladnost uzoraka s Pravilnikom o medu (NN 53/2015), pri čemu su pronađena odstupanja nekolicine uzoraka.

Abstract (english)

Honey is a nutritional product whose composition and quality depend most on the geographical origin of honey, production and storage. Honey quality analysis involves determining the physico-chemical parameters of honey, that is, the share of water in the honey, acidity, electrical conductivity, the proportion of reducing sugars, the proportion of sucrose and the proportion of hydroxymethylfurfuran.
In this paper, 15 samples of honeydew and 15 chestnut honey samples were analyzed and the results of the analysis of these two types of honey were compared. The conformity of the samples with the Honey Directive (NN 53/2015) was also verified. Deviations of the small amount of samples were found.

• Keywords: fizikalno-kemijski parametri; kvaliteta meda
• Keywords (english): physico-chemical parameters; honey quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:272062
• 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: 2019-07-16 10:14:00