prikaz prve stranice dokumenta Usporedba referentne metode s elektronickim analizatorom Kern za određivanje vode u hrani
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master's thesis
Usporedba referentne metode s elektronickim analizatorom Kern za određivanje vode u hrani
Zagreb: University of Zagreb, Faculty of Veterinary Medicine, 2016. urn:nbn:hr:178:525125
Ivančić, Ana
University of Zagreb
Faculty of Veterinary Medicine
Department of Hygiene and Technology of Foodstuffs

Institutional repository: Repository of Faculty of Veterinary Medicine

Cite this document

Ivančić, A. (2016). Usporedba referentne metode s elektronickim analizatorom Kern za određivanje vode u hrani (Master's thesis). Zagreb: University of Zagreb, Faculty of Veterinary Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:178:525125

Ivančić, Ana. "Usporedba referentne metode s elektronickim analizatorom Kern za određivanje vode u hrani." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2016. https://urn.nsk.hr/urn:nbn:hr:178:525125

Ivančić, Ana. "Usporedba referentne metode s elektronickim analizatorom Kern za određivanje vode u hrani." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2016. https://urn.nsk.hr/urn:nbn:hr:178:525125

Ivančić, A. (2016). 'Usporedba referentne metode s elektronickim analizatorom Kern za određivanje vode u hrani', Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:178:525125

Ivančić A. Usporedba referentne metode s elektronickim analizatorom Kern za određivanje vode u hrani [Master's thesis]. Zagreb: University of Zagreb, Faculty of Veterinary Medicine; 2016 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:178:525125

A. Ivančić, "Usporedba referentne metode s elektronickim analizatorom Kern za određivanje vode u hrani", Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:178:525125

Metadata
TitleUsporedba referentne metode s elektronickim analizatorom Kern za određivanje vode u hrani
Title (english)Comparison of reference method with electronic analyzer Kern for determination of water in food
AuthorAna Ivančić
MentorŽeljka Cvrtila Fleck (mentor)
Committee memberBela Njari
Committee memberLidija Kozačinski
Committee memberŽeljka Cvrtila Fleck
GranterUniversity of Zagreb
Faculty of Veterinary Medicine
(Department of Hygiene and Technology of Foodstuffs)
Zagreb
Defense date and country2016, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Veterinary Medicine
Veterinary Public Health and Food Safety
Abstract
Cilj ovog rada bio je usporediti referentnu metodu utvrđivanja vode u hrani animalnog podrijetla i metodu određivanja vode u hrani pomoću elektroničkog uređaja KERN. Za uzorke hrenovke sušene ISO metodom utvrđena prosječna količina vode od 60,95 %, za sir 33,25 %, te za mlijeko u prahu od 3,03 %. Elektroničkim analizatorom KERN u istim je uzorcima hrenovki utvrđena prosječna količina vode od 59,66 %, u uzorcima sira utvrđena prosječna količina vode 29,21 %, te za mlijeko u prahu od 3,03 %. Poznato je da ISO metoda određivanja sadržaja vode sušenjem neosporno najtočnija metoda, ali i vremenski najdugotrajnija. Sušenjem električnim analizatorom KERN ubrzavamo rad te samim tim štedimo i vrijeme. S obzirom na dobivene rezultate možemo zaključiti da je uređaj KERN pogodan za analizu praškastih uzoraka te tvrdih uzoraka hrane koje je moguće usitnjavanjem pretvoriti u prah.
Abstract (english)
The purpose of this work was to compare the reference method of water determination in food from animal origin and of course the method of water determination in food using the electronic device called KERN. For samples of frankfurter (sausages) dried with the ISO method, the established average amount of water is from 60,95 %, for cheese is 33,25 % and for powder milk is 3,03 %. Using the electronic device KERN - in the same samples of frankurters (sausages) the average amount of water is determined 59,66 %, and in cheese samples, established amount of average water is 29,21 %, and for powder milk 3,03 %. It is well known that the ISO method of water content determination with drying is indisputably the most accurate method used, but also the slowest one in time. Drying with the electronic analyzator KERN we speed up the work and with that we also spare precious time. Considering the given results, we can firmly conclude that the KERN device is suitable for analysis of powdered samples and the solid food samples which can also be shredded to powder.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:178:525125
Study programmeTitle: Veterinary Medicine
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-01-27 10:18:05