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undergraduate thesis
Utjecaj procesiranja na kvalitetu meda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:850062
Dubovski, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Dubovski, A. (2018). Utjecaj procesiranja na kvalitetu meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:850062

Dubovski, Ana. "Utjecaj procesiranja na kvalitetu meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:850062

Dubovski, Ana. "Utjecaj procesiranja na kvalitetu meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:850062

Dubovski, A. (2018). 'Utjecaj procesiranja na kvalitetu meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:850062

Dubovski A. Utjecaj procesiranja na kvalitetu meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 May 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:850062

A. Dubovski, "Utjecaj procesiranja na kvalitetu meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:850062

Metadata
TitleUtjecaj procesiranja na kvalitetu meda
Title (english)The Impact of Processing on Honey Quality
AuthorAna Dubovski
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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je sladak proizvod kojeg proizvode medonosne pčele iz nektara biljaka i/ili medne rose. Procesiranje meda provodi se u svrhu smanjenja viskoziteta, odgađanja kristalizacije i kontrole fermentacije, kako bi se med lakše punio u ambalažu te osigurala stabilnost tijekom skladištenja meda. Svaki oblik procesiranja meda dovodi do promjena u njegovu kemijskom sastavu, a intenzitet promjena ovisi o primjenjenoj tehnici procesiranja. Najčešći oblik procesiranja meda je zagrijavanje meda, pri čemu su za očuvanje kvalitete meda najznačajniji temperatura i vrijeme zagrijavanja. Kao alternativni postupci procesiranja koriste se primjena infracrvenog zračenja, visokih tlakova, mikrovalova, ultrazvuka te membranski procesi. Zadatak ovog rada je dati pregled tehnika procesiranja meda i njihov utjecaj na kvalitetu meda.
Abstract (english)
Honey is a sweete substance produced by the honeybees from nectar and/or honeydew. Processing of honey is performed to reduce viscosity, retard or delay crystallization and to control fermentation, in order to facilitate packinging and ensure stability during storage. Every processing type alters honey composition but the intensity of changes depends on applied technique. Most often honey processing technique is heating where applied temperature and time are the most important factors for maintaining honey quality. Alternatively, processing of honey is performed using infrared or microwave heating, ultrasound processing, high pressure procesing and membrane procesing. The aim of this work was to give the overwiev of honey processing technique and their impact on honey quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:850062
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
Terms of useLicence In copyright icon
Created on2018-10-30 16:51:30