{"id":154597,"date":"2021-04-08T02:59:58","date_gmt":"2021-04-08T02:59:58","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/mjerenje-najvaznijih-parametara-za-odredivanje-kvalitete-meda\/"},"modified":"2022-10-07T13:00:09","modified_gmt":"2022-10-07T13:00:09","slug":"mjerenje-najvaznijih-parametara-za-odredivanje-kvalitete-meda","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-najvaznijih-parametara-za-odredivanje-kvalitete-meda\/","title":{"rendered":"Mjerenje najva\u017enijih parametara za odre\u0111ivanje kvalitete meda"},"content":{"rendered":"\t\t
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Tijekom povijesti med je imao veliku va\u017enost u prehrani ljudi. Zbog svog kemijskog sastava zastupljen je u prehrambenoj industriji kao i u farmaceutskoj industriji. Bez obzira na napredak industrije, med se ni na koji na\u010din ne mo\u017ee industrijski sintetizirati i zato se vrlo \u010desto krivotvori. U nastavku saznajte vi\u0161e o parametrima kakvo\u0107e meda i kako ih izmjeriti.<\/p>\n

Definicija meda<\/strong><\/em><\/p>\n

Uvjeti kvalitete meda odgovaraju zahtjevima Europske unije i definirani su zakonom. Prema Codexu Alimentariusu, med je prirodna slatka tvar koju proizvode p\u010dele medarice (Apis mellifera) iz biljnih nektara ili izlu\u010devina \u017eivih dijelova biljaka, izlu\u010devina insekata koji isisavaju sok iz \u017eivih dijelova biljaka, prikupljaju\u0107i ih, modificiraju\u0107i dodavanjem vlastite specifi\u010dne tvari. Med se odla\u017ee, su\u0161i, \u010duva i ostavlja u sa\u0107u da sazrije.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Kemijski sastav meda<\/strong><\/em><\/p>\n

Sastojci meda s najve\u0107im udjelom su zasigurno\u00a0ugljikohidrati<\/strong><\/em>, me\u0111u kojima su dominantni\u00a0fruktoza i glukoza<\/strong><\/em>. Ostale tvari poput organskih kiselina, \u010dvrstih \u010destica i enzima i u medu su prisutne tijekom njegovog stvaranja. Kemijski sastav meda uvelike \u0107e ovisiti o njegovom botani\u010dkom porijeklu. S udjelom od\u00a073 do 83%<\/strong>,\u00a0ugljikohidrati<\/strong><\/em>\u00a0su najzastupljeniji sastojak meda. Ako govorimo o ukupnim reduciraju\u0107im \u0161e\u0107erima (fruktoza + glukoza), oni su manje prisutni u medljikovcu u odnosu na cvjetni med.<\/p>\n

Jednostavno izmjerite sadr\u017eaj fruktoze\u00a0Digitalnim refraktometrom za odre\u0111ivanje % fruktoze \u2013 HI96802<\/strong><\/em>\u00a0i glukoze s\u00a0Digitalnim refraktometrom za odre\u0111ivanje % glukoze \u2013 HI96803<\/strong><\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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I HI96802 i HI96803 robusni su prijenosni digitalni refraktometri za prehrambene proizvode dizajnirani da kvantificiraju sadr\u017eaj vodenih otopina koje sadr\u017ee \u0161e\u0107er kao te\u017einski% glukoze (% w \/ w) ili kao te\u017einski% fruktoze (% w \/ w). Rezultati izvje\u0161tavaju s to\u010dno\u0161\u0107u od \u00b1 0,2%. Rad mjera\u010da pojednostavljen je sa samo dva gumba: jedan je gumb za kalibraciju destiliranom ili deioniziranom vodom, a drugi za mjerenje. Sva o\u010ditanja se automatski nadokna\u0111uju za promjene temperature u skladu s ICUMSA metodom i prikazuju se u roku od 1,5 sekunde odziva. Zabrtvljene kristalne prizme od stakla i nehr\u0111aju\u0107eg \u010delika se lako \u010diste. Samo obri\u0161ite mekom krpom kako biste se pripremili za sljede\u0107i uzorak.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Udio vode<\/strong><\/em>\u00a0u medu naj\u010de\u0161\u0107e se kre\u0107e izme\u0111u\u00a014,5 i 18,5%<\/strong><\/em>. Ukoliko su vrijednosti ve\u0107e od navedenih, to mo\u017ee ukazivati \u200b\u200bna fermentaciju. Bez obzira na to, neke vrste meda prirodno \u0107e imati ve\u0107i udio vode (med od kestena od 17 do 19%, a med od vrijesa do 21%). Gornja granica udjela vode u medu za stavljanje meda na tr\u017ei\u0161te je definirana zakonom i iznosi 20%. S obzirom da je med higroskopna tvar, sadr\u017eaj vode u njemu ne\u0107e biti konstantan. Mijenjat \u0107e se tijekom skladi\u0161tenja i ovisit \u0107e o koli\u010dini vlage u zraku.<\/p>\n

Ako izuzmemo ugljikohidrate, preostale komponente u medu su organske kiseline, minerali, du\u0161i\u010dne tvari i oni \u010dine manje od 1,5% meda.<\/p>\n

Kriteriji za sastav meda prema zakonodavstvu Europske unije o medu<\/strong><\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
1. Sadr\u017eaj fruktoze i glukoze (zbroj oba)<\/strong><\/em><\/td>\n<\/td>\n<\/tr>\n
\u2014 cvjetni med<\/td>\nne manje od 60 g \/ 100 g<\/td>\n<\/tr>\n
\u2014 medljikovac, mje\u0161avine mediljkovca i cvjetnog meda<\/td>\nne manje od 45 g \/ 100 g<\/td>\n<\/tr>\n
2. Sadr\u017eaj saharoze<\/strong><\/em><\/td>\n<\/td>\n<\/tr>\n
\u2014 op\u0107enito<\/td>\nne vi\u0161e od 5 g \/ 100 g<\/td>\n<\/tr>\n
\u2014 bagrem (Robinia pseudoacacia<\/em>), lucerna (Medicago sativa<\/em>), Menzies Banksia (Banksia menziesii<\/em>), slatkovina (Hedysarum<\/em>), eukaliptus (Eucalyptus camaldulensis<\/em>),\u00a0Eucryphia lucida<\/em>,\u00a0Eucryphia milliganii<\/em>,\u00a0Citrus spp<\/em>.<\/td>\nne vi\u0161e od 10 g \/ 100 g<\/td>\n<\/tr>\n
\u2014 lavanda (Lavandula spp<\/em>.), bora\u017eina (Borago officinalis<\/em>)<\/td>\nne vi\u0161e od 15 g \/ 100 g<\/td>\n<\/tr>\n
3. Sadr\u017eaj vlage<\/strong><\/em><\/td>\n<\/td>\n<\/tr>\n
\u2014 op\u0107enito<\/td>\nne vi\u0161e od 20%<\/td>\n<\/tr>\n
\u2014 vrijesak (Calluna<\/em>) i pekarski med op\u0107enito<\/td>\nne vi\u0161e od 23%<\/td>\n<\/tr>\n
\u2014 pekarski med od vrijeska (Calluna<\/em>)<\/td>\nne vi\u0161e od 25%<\/td>\n<\/tr>\n
4. Elektri\u010dna vodljivost<\/strong><\/em><\/td>\n<\/td>\n<\/tr>\n
\u2014 vrste meda koje nisu dolje navedene i mje\u0161avine tih vrsta<\/td>\nne vi\u0161e od 0,8 mS \/ cm<\/td>\n<\/tr>\n
\u2014 medljikovac i med od kestena i njihove mje\u0161avine, osim dolje navedenih vrsta<\/td>\nne vi\u0161e od 0,8 mS \/ cm<\/td>\n<\/tr>\n
\u2014 iznimke: planika (Arbutus unedo<\/em>), vrijes (Erica<\/em>), eukaliptus, lipa (Tilia spp.),<\/em>\u00a0vrijesak<\/td>\n<\/tr>\n
5. Slobodne kiseline<\/strong><\/em><\/td>\n<\/td>\n<\/tr>\n
\u2014 op\u0107enito<\/td>\nne vi\u0161e od 50 mili<\/p>\n

-ekvivalenta kiseline na 1.000 g<\/td>\n<\/tr>\n

\u2014 pekarski med<\/td>\nne vi\u0161e od 80 mili<\/p>\n

-ekvivalenta kiseline na 1.000 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Izvor:\u00a0<\/strong>https:\/\/www.ihc-platform.net\/ihcmethods2009.pdf<\/a><\/p>\n

Fizikalna svojstva meda<\/strong><\/em><\/p>\n

Fizi\u010dka svojstva meda uklju\u010duju\u00a0kristalizaciju<\/em>,\u00a0viskoznost<\/em>,\u00a0higroskopnost<\/em>,\u00a0elektri\u010dnu vodljivost<\/em>,\u00a0opti\u010dka svojstva<\/em>,\u00a0indeks loma<\/em>\u00a0i\u00a0specifi\u010dnu masu<\/em>. Fizi\u010dka svojstva usko su povezana i ovise o kemijskom sastavu meda. Najve\u0107i dio meda \u010dine ugljikohidrati i voda i upravo zbog toga \u0107e fizi\u010dka svojstva meda nejvi\u0161e ovisiti o njima.<\/p>\n

Kristalizacija<\/strong><\/em><\/p>\n

Med je prezasi\u0107ena otopina glukoze i prijelaz vi\u0161ka glukoze u ravnote\u017eni kristalni oblik dolazi spontano. Glukoza se konvertira u glukozu monohidrat, a voda koja se pritom osloba\u0111a, \u010dini med skloniji fermentaciji i kvarenju. Proces ubrzane kristalizacije ovisit \u0107e i o omjeru glukoze i fruktoze, a ne samo o udjelu \u0161e\u0107era. Vi\u0161e glukoze i fruktoze zna\u010di br\u017ea kristalizacija.\u00a0Najpovoljnija temperatura za kristalizaciju <\/strong><\/em>je od\u00a010<\/strong>\u00b0 C do 20 \u00b0 C<\/strong><\/em>, dok na temperaturi iznad 27 \u00b0 C ne\u0107e do\u0107i do kristalizacije.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Za provjeru temperature meda zbog kristalizacije mo\u017eete koristiti\u00a0Checktemp<\/strong>\u00ae 4 sklopivi termometar \u2013 HI151<\/strong><\/em><\/p>\n

HI151 Checktemp\u00ae 4 je sklopivi termistorski termometar koji mo\u017ee mjeriti temperaturu do 300 \u00b0 C (572 \u00b0 F). Ovi termometri nude brojne napredne zna\u010dajke, uklju\u010duju\u0107i CAL-Check za internu provjeru elektronike i senzor pokreta koji eliminira potrebu za zatvaranjem i ponovnim otvaranjem sonde kada mjera\u010d u\u0111e u na\u010din u\u0161tede energije. Checktemp 4 dostupan je u \u0161est razli\u010ditih boja koje se mogu dodijeliti razli\u010ditim proizvodima kako bi se izbjegla unakrsna kontaminacija u restoranu, kuhinji ili proizvodnom pogonu.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Elektri\u010dna vodljivost<\/em><\/strong><\/p>\n

Elektri\u010dna vodljivost ovisi o udjelu minerala. Elektri\u010dna vodljivost, osim \u0161to slu\u017ei za procjenu kakvo\u0107e, slu\u017ei i kao kriterij za prepoznavanje botani\u010dkog podrijetla meda, to\u010dnije razlikovanje cvjetnog meda, osim meda od kestena. Medljikov med sadr\u017ei mnogo ve\u0107i sadr\u017eaj minerala i zbog toga njegova elektri\u010dna vodljivost prema propisima EU mora biti\u00a0ve\u0107a od 0,8 mS \/ cm.<\/strong><\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Za mjerenje elektri\u010dne vodljivosti koristite\u00a0edge<\/strong>\u00ae Vi\u0161eparametarski EC \/ TDS \/ Mjera\u010d saliniteta \u2013 HI2030<\/strong><\/em><\/p>\n

Revolucionarni dizajn je vrhunac Hannine vizije, mogu\u0107nosti dizajna, integrirane proizvodnje te istra\u017eivanje i razvoj svjetske klase. edge mjera\u010d debljine je samo 0,5 in\u010da, a bogat je zna\u010dajkama kako bi udovoljio potrebama velike koli\u010dine kupaca. Za one koji preferiraju vrlo pojednostavljen rad postoji operacija osnovnog na\u010dina rada s pojednostavljenim izbornikom i opcijama dok je za one koji zahtijevaju napredne zna\u010dajke postoji standardni na\u010din rada s potpunim funkcijama. edge HI2030 EC \/ TDS \/ Salinitet mo\u017ee se u bilo kojem trenutku nadograditi dodatnim sondama za mjerenje pH ili otopljenog kisika.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Opti\u010dka svojstva<\/em><\/strong><\/p>\n

Opti\u010dka aktivnost je sposobnost okretanja ravnine polariziranog svjetla i direktno je povezana sa sastavom i sadr\u017eajem pojedinih ugljikohidrata. Fruktoza ima svojstvo rotacije ravnine polariziranog svjetla ulijevo, a glukoza, svi disaharidi, trisaharidi i vi\u0161i oligosaharidi udesno. Nektar meda \u0107e okretati svjetlost ulijevo zbog ve\u0107eg sadr\u017eaja meda, odnosno pokazivat \u0107e negativnu opti\u010dku aktivnost. Mediljkovac \u0107e okretati svjetlost udesno zbog ve\u0107eg sadr\u017eaja oligosaharida (posebno melecitoze i erloze), te \u0107e pokazivati pozitivnu opti\u010dku aktivnost.<\/p>\n

Indeks loma<\/em><\/strong><\/p>\n

Indeks loma mjeri se refraktometrom koji radi na principu loma svjetlosti kada svjetlost prolazi kroz otopinu. Mjerenje se obi\u010dno izvodi na 20 \u00b0 C, a dobiveni rezultati razlikuju se ovisno o temperaturi mjerenja. Pomo\u0107u podataka indeksa loma mo\u017eemo izra\u010dunati udio vode u medu. Da biste odredili maseni udio vode u medu, pripremite uzorak prema IHC protokolu i izmjerite indeks loma pomo\u0107u refraktometra na 20 \u00b0 C. Na temelju\u00a0izmjerenog indeksa loma<\/strong>,\u00a0koli\u010dina vode (% m \/ m) izra\u010dunata je<\/strong><\/em>\u00a0pomo\u0107u tablice za izra\u010dunavanje sadr\u017eaja vode u medu (Izvor tablice:\u00a0https:\/\/www.ihc-platform.net\/ihcmethods2009.pdf<\/a>).<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Za mjerenje indeksa loma Hanna Instruments ima jednostavno rje\u0161enje\u00a0Digitalni refraktometar za indeks loma i Brix \u2013 HI96800<\/strong><\/p>\n

Hannin novi HI96800 digitalni refraktometar mjeri indeks loma i prikazuje rezultate u formatima s temperaturnom kompenzacijom (nD20) i netemperaturnom kompenzacijom (nD) na dvorazinskom LCD zaslonu. Intuitivni izgled i precizna to\u010dnost HI96800 osiguravaju rad bez napora i svaki put pouzdana o\u010ditanja.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Indeks loma mjeri se kako bi se odredio sastav teku\u0107ine i procijenila njegova koncentracija i gusto\u0107a. Koriste ga mnoge industrije, uklju\u010duju\u0107i farmaceutsku, prehrambenu i ekolo\u0161ku, kao va\u017ean pokazatelj kvalitete i postojanosti. HI96800 tako\u0111er pretvara indeks loma u% Brix pritiskom samo jednog gumba.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Za lak\u0161e i preciznije mjerenje vode u medu, bez upotrebe stolova, upotrijebite\u00a0volumetrijski Karl Fischer Titrator \u2013 HI933<\/strong><\/em><\/p>\n

Za znanstvenike i profesionalce kojima je potrebno to\u010dno odre\u0111ivanje sadr\u017eaja vode od 0,01 do 100%, na\u0161a nova generacija volumetrijskog Karl Fischer Titratora konstruirana je tako da udovolji ili prema\u0161i va\u0161e tehni\u010dke zahtjeve uz istovremeno ni\u017ee tro\u0161kove vlasni\u0161tva. S vrhunskim zna\u010dajkama spakiranim u kompaktni dizajn, ovaj titrator donosi to\u010dne rezultate i zahtijeva manje prostora u laboratoriju. Pritiskom na gumb dobijte precizno odre\u0111ivanje sadr\u017eaja vode. Dizajniran za moderni laboratorij, ovaj Karl Fischer titrator savr\u0161eno odgovara va\u0161em testnom okru\u017eenju.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Boja meda<\/em><\/strong><\/p>\n

Boja meda<\/strong><\/em>\u00a0varira od gotovo bezbojne do tamno sme\u0111e. Boja meda mo\u017ee se kretati od svijetlo \u017eute \u2013 gotovo prozirne, do tamno sme\u0111e. Bagrem je najsvjetliji med, a vrlo svijetli su med od djeteline i livadni med, dok je najtamniji kestenov med. U tamnije medove ubrajaju se heljdin med i medljikovac. Lipov med je karakteristi\u010dne crvenkaste boje. Kristalizirani med \u0107e poprimiti svjetliju boju jer su kristali glukoze bijeli. Ukoliko se med \u010duva na vi\u0161oj temperaturi, dolazi do intenzivinijeg potamnjenja.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Za odre\u0111ivanje boje meda Hanna Instruments ima rje\u0161enje\u00a0prijenosni fotometar za odre\u0111ivanje boje meda \u2013 HI96785<\/strong><\/em><\/p>\n

Prijenosni fotometar za odre\u0111ivanje boje meda HI96785 koristi se za mjerenje propusnosti svjetlosti kako bi se odredila boja meda. HI96785 kombinira preciznost i jednostavnost upotrebe u ergonomskom, prijenosnom dizajnu koji zavr\u0161ava dane ocjenjivanja boje \u201cokom\u201d. Hannin prijenosni fotometri imaju napredni opti\u010dki sustav; kombinacija posebne volframove \u017earulje, uskopojasnog interferencijskog filtra i silicijskog fotodetektora osiguravaju to\u010dna fotometrijska o\u010ditanja svaki put.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Odre\u0111ivanje kiselosti meda<\/strong><\/em><\/p>\n

Kiseline su prirodno prisutne u medu, a njihovu koncentraciju odre\u0111uje zakon. Metoda titracije naj\u010de\u0161\u0107e se koristi za odre\u0111ivanje kiselina u hrani. Kiseline u medu odredit \u0107ete titriranjem pripremljenog uzorka meda do neutralizacije s 0,1 mol \/ L natrijevog hidroksida s fenoftaleinom kao indikatorom.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Za mjerenje slobodnih kiselina u medu postoji jednostavan ure\u0111aj\u00a0Hanna Automatic Potentiometric Titrator \u2013 HI931<\/strong><\/em><\/p>\n

HI931 Automatski titrator je odgovor na va\u0161e namjenske titracijske potrebe. Potpuno prilagodljiv, HI931 pru\u017ea to\u010dne rezultate i intuitivno korisni\u010dko iskustvo, a sve u kompaktnom paketu. Titrirajte razli\u010dite paramertre pritiskom na tipku, uklju\u010duju\u0107i kiseline, baze, redoks i selektivne ione. Nema potrebe za dodatnu nadogradnju ni programa za kupnju. Jedino \u0161to trebate za po\u010detak kori\u0161tenja HI931 su senzor i titrant.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Autor:<\/strong><\/p>\n

Tajana Fran\u010di\u0107, mag.nutr.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Tijekom povijesti med je imao veliku va\u017enost u prehrani ljudi. Zbog svog kemijskog sastava zastupljen […]<\/p>\n","protected":false},"author":14,"featured_media":151808,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[381],"tags":[],"class_list":["post-154597","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-hr"],"yoast_head":"\nMjerenje najva\u017enijih parametara za odre\u0111ivanje kvalitete meda<\/title>\n<meta name=\"description\" content=\"Tijekom povijesti med je imao veliku va\u017enost u prehrani ljudi. 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