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undergraduate thesis
ANALITIČKA PROVJERA UDJELA SAHAROZE U ČOKOLADI
2016. urn:nbn:hr:112:813226
Ivanović, Monika
Polytehnic in Pozega
Biotechnical department

Cite this document

Ivanović, M. (2016). ANALITIČKA PROVJERA UDJELA SAHAROZE U ČOKOLADI (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:813226

Ivanović, Monika. "ANALITIČKA PROVJERA UDJELA SAHAROZE U ČOKOLADI." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:813226

Ivanović, Monika. "ANALITIČKA PROVJERA UDJELA SAHAROZE U ČOKOLADI." Undergraduate thesis, Polytehnic in Pozega, 2016. https://urn.nsk.hr/urn:nbn:hr:112:813226

Ivanović, M. (2016). 'ANALITIČKA PROVJERA UDJELA SAHAROZE U ČOKOLADI', Undergraduate thesis, Polytehnic in Pozega, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:813226

Ivanović M. ANALITIČKA PROVJERA UDJELA SAHAROZE U ČOKOLADI [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:112:813226

M. Ivanović, "ANALITIČKA PROVJERA UDJELA SAHAROZE U ČOKOLADI", Undergraduate thesis, Polytehnic in Pozega, Požega, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:112:813226

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Metadata
TitleANALITIČKA PROVJERA UDJELA SAHAROZE U ČOKOLADI
Title (english)ANALYTICAL TEST OF SUCROSE IN CHOCOLATE
AuthorMonika Ivanović
MentorSvjetlana Škrabal (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2016-11-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Cilj ovog završnog rada je određivanje udjela saharoze u čokoladi, što je ujedno i sama tema rada. Ispitivanje se vršilo u tvornici čokolade Zvečevo koja je danas jedina na području Požeško-slavonske županije, a nalazi se u samom centru grada Požege. Analiza se provodila između 5 različitih uzoraka čokolade, odabranih neovisno o njenom sastavu i vrsti. Analitičkim metodama dokazuje se stvarni udio šećera u čokoladi, kojima je svrha dokazati da li postotak napisan na deklaraciji odgovara stvarnom. Tijekom provođenja analize potrebna je iznimna preciznost (vaganje uzoraka, mjerenje temperature, pipetiranje) jer upravo ti parametri utječu na samu kvalitetu dobivenih rezultata. Dugotrajnost metode jedan je od nedostataka, zbog čega se sve manje upotrebljava u proizvodnji te zamjenjuje novim tehnologijama. Usprkos tome, primjenjuje se pri točno određenim proizvodnjama radi preciznosti i kvalitete dobivenih rezultata.
Abstract (english)
The aim of this final work is the determination of sucorse in chocolate, which is also the subject of the work itself. Testing was done in a chocolate factory Zvečevo which is today only one in the area of Požega-Slavonia County,and is located in the centar od Požega. The analysis was carried out between 5 different samples of chocolate, selected regardless of its composition and type. Analytical methods proves the actual sugar content in chocolate, aimed to prove that the percentage written on the label correspond to the actual. During the implementation of the analysis requires exceptional precision (weighing samples, measuring temperature, pipetting) because it is these parameters affect the very quality of the results. Longevity method is one of the drawbacks, which is why less is use in the production and replaced with new technologies. Nevertheless, applied in exactly production runs of prevision and quality of results.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:813226
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/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 on2016-12-08 10:12:39