Vpliv vrste medu na njegove reološke lastnosti

diplomsko delo

Karmen Lubšina (Author), Miha Lukšič (Mentor)

Abstract

Med je sladka in viskozna naravna snov, ki jo pridelujejo medonosne čebele iz nektarja ali rastlinske mane. Delimo ga glede na geografski in botanični izvor nektarja/mane, način pridobivanja in letni čas. Med običajno dobi ime po rastlini, na kateri so čebele nabirale svojo primarno snov. V okviru diplomske naloge sem uporabila dve vrsti medu (cvetlični in akacijev) iz treh geografskih regij (Posavje, Prekmurje in Bela krajina). Proučevala sem odvisnost viskoznosti originalnega in termično obdelanega medu od strižne hitrosti ter vzorcem določila vsebnost vode. Ugotovila sem, da je imel cvetlični med iz Posavja najnižjo vsebnost vode ter zato tudi najvišjo viskoznost. Prav tako je bil cvetlični med delno kristaliziran, kar se je odrazilo na viskoznostnem profilu termično obdelanega medu.

Keywords

cvetlični med;akacijev med;reološke lastnosti;viskoznost;vsebnost vode;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2024
Typology:	2.11 - Undergraduate Thesis
Organization:	UL FKKT - Faculty of Chemistry and Chemical Technology
Publisher:	[K. Lubšina]
UDC:	532.13:638.16(043.2)
COBISS:	201638659
Views:	38
Downloads:	3
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Influence of type of honey on its rheological properties
Secondary abstract:	Honey is a sweet and viscous natural substance produced by honeybees from nectar or plant honeydew. It is divided according to the geographical and botanical origin of the nectar/dew, the method of production and the season. It is usually named after the plant on which the bees collected their primary material. For my thesis I used two types of honey (flower honey and acacia honey) from three geographical regions (Prekmurje, Posavje and Bela krajina). I studied the dependence of the viscosity of the original and thermally treated honey on the share rate and determined the water content. Flower honey from Posavje had the lowest water content and therefore also the highest viscosity. Flower honey was partially crystalized, which was reflected in the viscosity profile of thermally treated samples.
Secondary keywords:	flower honey;acacia honey;viscosity;water content;Med;Reologija;Univerzitetna in visokošolska dela;
Type (COBISS):	Bachelor thesis/paper
Study programme:	1000374
Thesis comment:	Univ. v Ljubljani, Fak. za kemijo in kemijsko tehnologijo, VSŠ Kemijska tehnologija
Pages:	1 spletni vir (1 datoteka PDF (42 str.))
ID:	24511991