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undergraduate thesis
Fizikalno-kemijski parametri kvalitete meda
2017. urn:nbn:hr:109:891782
Glavaš, Mirjana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Glavaš, M. (2017). Fizikalno-kemijski parametri kvalitete meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:891782

Glavaš, Mirjana. "Fizikalno-kemijski parametri kvalitete meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:891782

Glavaš, Mirjana. "Fizikalno-kemijski parametri kvalitete meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:891782

Glavaš, M. (2017). 'Fizikalno-kemijski parametri kvalitete meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:891782

Glavaš M. Fizikalno-kemijski parametri kvalitete meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:891782

M. Glavaš, "Fizikalno-kemijski parametri kvalitete meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:891782

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Metadata
TitleFizikalno-kemijski parametri kvalitete meda
Title (english)Physicochemical parameters of honey quality
AuthorMirjana Glavaš
MentorIvana Flanjak (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2017-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Prema Pravilniku o medu (NN 53/15), med jest sladak, gust, viskozni, tekući ili kristaliziran proizvod što ga medonosne pčele (Apis mellifera) proizvode od nektara medonosnih biljaka ili sekreta živih dijelova biljaka ili izlučevina kukaca koji sišu na živim dijelovima biljaka, koje pčele skupljaju, dodaju mu vlastite specifične tvari, izdvajaju vodu i odlažu u stanice saća do sazrijevanja. Kod određivanja botaničkog podrijetla meda u obzir se uzimaju rezultati melisopalinološke analize, senzorske analize i fizikalno-kemijskih parametara. Od fizikalnokemijskih parametara u svrhu određivanja botaničkog podrijetla najčešće se određuju: električna vodljivost, sastav i udio ugljikohidrata, boja, pH i kiselost meda, a kao indikatori uvjeta procesiranja i skladištenja koriste se aktivnost enzima (prvenstveno dijastaze i invertaze) te udio 5-(hidroksimetil)furan-2-karbaldehida (HMF). Granične vrijednosti nekih od navedenih fizikalno-kemijskih parametara propisane su zakonskom regulativnom, dok se neki određuju kao dodatni parametri koji mogu pomoći u određivanju botaničkog podrijetla i kvalitete meda.
Abstract (english)
According to the Regulations on honey quality (OG 53/15), honey is natural sweet substance produced by Apis mellifera bees from the nectar of plants or from secretions of living parts of plants or excretions of plant-sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in honeycombs to ripen and mature. Botanical origin of honey is determined based on the combination of three complementary methods: melissopalynoligical, sensory and physicochemical analysis. Physicochemical parameters most often used for botanical origin determination are: electrical conductivity, carbohydrate content and profile, colour, pH value and acidity while enzyme activity (diastase and invertase) and HMF content are usualy used as indicators of processing and storage conditions. Limits of some above mentioned physicochemical parameters are prescribed in regulations while some are determined as additional parameters in honey botanical origin and quality determination.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:891782
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2018-01-15 09:30:39