{"id":154536,"date":"2021-04-08T02:59:58","date_gmt":"2021-04-08T02:59:58","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/merenje-najvaznijih-parametara-za-odredjivanje-kvaliteta-meda\/"},"modified":"2022-10-07T14:31:25","modified_gmt":"2022-10-07T14:31:25","slug":"merenje-najvaznijih-parametara-za-odredjivanje-kvaliteta-meda","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/merenje-najvaznijih-parametara-za-odredjivanje-kvaliteta-meda\/","title":{"rendered":"Merenje najva\u017enijih parametara za odre\u0111ivanje kvaliteta meda"},"content":{"rendered":"\t\t
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Tokom istorije med je imao veliku va\u017enost u ishrani ljudi. Zbog svog hemijskog sastava zastupljen je u prehrambenoj industriji kao i u farmaceutskoj industriji. Bez obzira na napredak industrije, ona se ne mo\u017ee industrijski sintetizovati i zato se vrlo \u010desto pretvara. U nastavku saznajte vi\u0161e o parametrima kvaliteta meda i kako ih izmeriti.<\/p>\n

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

Uslovi kvaliteta meda odgovaraju zahtevima Europske unije i definisani su zakonom. Prema Codexu Alimentariusu, med je prirodna slatka supstanca koju proizvode p\u010dele medarice (Apis mellifera) iz biljnih nektara ili izlu\u010devina \u017eivih delova biljaka, izlu\u010devina insekata koji isisavaju sok iz \u017eivih delova biljaka, prikupljaju\u0107i ih, modifiikuju\u0107i dodavanjem vlastite specifi\u010dne supstance. , odla\u017ee se, su\u0161i, \u010duva i ostavlja u sa\u0107u da sazre.<\/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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Hemijski sastav meda<\/strong><\/p>\n

Naj\u010de\u0161\u0107i sastojci meda sigurno su\u00a0ugljikohidrati<\/strong>, me\u0111u kojima preovladavaju\u00a0fruktoza i glukoza<\/strong>. supstance poput organskih kiselina, enzima i \u010dvrstih \u010destica ulaze u med tokom njegovog stvaranja. Hemijski sastav meda uveliko zavisi od njegovog botani\u010dkog porekla.\u00a0Ugljikohidrati<\/strong>\u00a0\u010dine najbrojniji sastojak meda, sa udelom od\u00a073 do 83%<\/strong>. Ukupni reduciraju\u0107i \u0161e\u0107eri (fruktoza + glukoza) manje su prisutni u medljikama nego u cvetnom medu.<\/p>\n

Jednostavno izmerite sadr\u017eaj fruktoze\u00a0digitalnim refraktometrom za% fruktoze analizom te\u017eine \u2013 HI96802<\/strong>\u00a0i glukoze\u00a0digitalnim refraktometrom za% glukoze analizom te\u017eine \u2013 HI96803<\/strong><\/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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I HI96802 i HI96803 robusni su prenosni digitalni refraktometri za prehrambene proizvode dizajnirani da izve\u0161tavaju o sadr\u017eaju vodenih rastvora koje sadr\u017ee \u0161e\u0107er kao te\u017einski% glukoze (% w \/ w) ili kao te\u017einski% fruktoze (% w \/ w). Rezultati izve\u0161tavaju sa ta\u010dno\u0161\u0107u od \u00b1 0,2%. Rad brojila pojednostavljen je sa samo dva dugmeta: jedno je dugme za kalibraciju destilisanom ili dejoniziranom vodom, a drugo za merenje. Svim merenjima se automatski kompenzuju temperaturna variranja po ICUMSA standard, o\u010ditavanja imaju vreme odziva od 1.5 sekunde. Zatvorena kremena staklena prizma i bunar od ner\u0111aju\u0107eg \u010delika se lako \u010diste. Samo obri\u0161ite mekom krpom u pripremi za slede\u0107i uzorak.<\/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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Udeo vode<\/strong>\u00a0u medu obi\u010dno se kre\u0107e izme\u0111u\u00a014,5 i 18,5%<\/strong>. Vrednosti ve\u0107e od ovih mogu ukazivati na fermentaciju. Me\u0111utim, neke vrste meda prirodno sadr\u017ee ve\u0107i udeo vode (kesten od 17 do 19%, vres do 21%). Gornja granica stavljanja meda u promet definisana je zakonom i iznosi 20%. Zbog higroskopnosti meda, sadr\u017eaj vode u njemu nije konstantna vrednost, ve\u0107 se tokom skladi\u0161tenja menja, ovisno o koli\u010dini vlage u vazduhu.<\/p>\n

Preostale komponente meda ako izuzmemo ugljikohidrate i vodu \u010dine manje od 1,5% meda, a to su: organske kiseline, azotne supstance, minerali.<\/p>\n

Kriterijumi za sastav meda prema zakonodavstvu Europske unije o medu<\/strong><\/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 (saberi oba)<\/strong><\/td>\n<\/td>\n<\/tr>\n
\u2014 cvetni med<\/td>\nne manje od 60 g \/ 100 g<\/td>\n<\/tr>\n
\u2014 medeni med, me\u0161avine medenog meda sa cvetnim medom<\/td>\nne manje od 45 g\/100 g<\/td>\n<\/tr>\n
2. Sadr\u017eaj saharoze<\/strong><\/td>\n<\/td>\n<\/tr>\n
\u2014 Uop\u0161teno<\/td>\nne vi\u0161e od 5 g\/100 g<\/td>\n<\/tr>\n
\u2013 la\u017ena bagrem (Robinia pseudoacacia<\/em>), lucerna (Medicago sativa<\/em>), Menzies Banksia (Banksia menziesii<\/em>), francuska medljika (Hedysarum<\/em>), crvena guma (Eucalyptus camaldulensis<\/em>), drvo ko\u017ee (Eucryphia lucida<\/em>,\u00a0Eucryphia milliganii<\/em>),\u00a0Citrus<\/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><\/td>\n<\/td>\n<\/tr>\n
\u2014 Uop\u0161teno<\/td>\nne vi\u0161e od 20 %<\/td>\n<\/tr>\n
\u2014 vreska (Calluna<\/em>) i uop\u0161te pekarskog meda<\/td>\nne vi\u0161e od 23 %<\/td>\n<\/tr>\n
\u2014 pekarski med od vreska (Calluna<\/em>)<\/td>\nne vi\u0161e od 25 %<\/td>\n<\/tr>\n
4. Elektri\u010dna provodljivost<\/strong><\/td>\n<\/td>\n<\/tr>\n
\u2014 med koji nije dole naveden i me\u0161avine ovih vrsta meda<\/td>\nne vi\u0161e od 0,8 mS\/cm<\/td>\n<\/tr>\n
\u2014 medene rose i kesten med te njihove me\u0161avine, osim dole navedenih<\/td>\nne vi\u0161e od 0,8 mS\/cm<\/td>\n<\/tr>\n
\u2014 izuzeci: drvo jagode (Arbutus uned<\/em>o), vresak zvona (Erica<\/em>), eukaliptus, vapno (Tilia spp.<\/em>), vru\u0107ina<\/td>\n<\/tr>\n
5. Slobodna kiselina<\/strong><\/td>\n<\/td>\n<\/tr>\n
\u2014 Uop\u0161teno<\/td>\nne vi\u0161e od 50 milli<\/p>\n

-ekvivalenti kiseline po 1,000 g<\/td>\n<\/tr>\n

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

-ekvivalenti kiseline po 1,000 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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

Fizi\u010dke karakteristike meda<\/strong><\/p>\n

Fizi\u010dka svojstva meda uklju\u010duju\u00a0kristalizaciju<\/em>,\u00a0viskoznost<\/em>,\u00a0higroskopnost<\/em>,\u00a0elektri\u010dnu provodljivost<\/em>,\u00a0opti\u010dka svojstva<\/em>,\u00a0indeks loma<\/em>\u00a0i\u00a0specifi\u010dnu masu<\/em>. Fizi\u010dka svojstva usko su povezana i zavise od hemijskog sastava meda. Ugljikohidrati i voda \u010dine najve\u0107i deo meda, pa fizi\u010dka svojstva meda najvi\u0161e zavise od njih.<\/p>\n

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

Med je prezasi\u0107eni rastvor glukoze i prelaz vi\u0161ka glukoze u ravnote\u017eni kristalni oblik dolazi spontano. Glukoza se pretvara u glukozu monohidrat, a oslobo\u0111ena voda \u010dini med sklonijim fermentaciji i kvarenju. Glukoza se pretvara u glukozu monohidrat i tendencija br\u017ee kristalizacije ovisi ne samo o udelu \u0161e\u0107era ve\u0107 i o omeru glukoze i fruktoze \u2013 vi\u0161e glukoze i manje fruktoze zna\u010di br\u017eu kristalizaciju. oslobo\u0111ena voda \u010dini med sklonijim fermentaciji i kvarenju.\u00a0Najpovoljnija temperatura za kristalizaciju<\/strong>\u00a0je od\u00a010<\/strong>\u00b0 C do 20 \u00b0 C<\/strong>, iznad 27 \u00b0 C nema kristalizacije.<\/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 proveru temperature meda zbog kristalizacije mo\u017eete koristiti\u00a0Checktemp<\/strong>\u00ae 4 sklopivi termometar \u2013 HI151<\/strong><\/p>\n

HI151 Checktemp\u00ae 4 je sklopivi termistorski termometar koji mo\u017ee meriti temperaturu do 300 \u00b0 C (572 \u00b0 F). Ovi termometri imaju mnoge napredne fukncije uklju\u010duju\u0107i CAL-Check funkciju koja proverava ispravnost unutra\u0161nje elektronike i senzor pokreta koji uklanja potrebu otvaranja i zatvaranja ure\u0111aja kako bi iza\u0161li iz re\u017eima u\u0161tede energije. Checktemp 4 je dostupan u 6 razli\u010ditih boja koji mogu biti predodre\u0111eni razli\u010ditim proizvodima kako bi se izbegla me\u0111usobna kontaminacije u restoranima, kuhinjama ili proizvodnim postrojenjima.<\/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 provodljivost<\/em><\/strong><\/p>\n

Elektri\u010dna provodljivost zavisi od udela minerala. To je parametar koji uz procenu kvaliteta slu\u017ei i kao kriterijum za prepoznavanje botani\u010dkog porekla meda \u2013 ta\u010dnije za razlikovanje cvetnog meda, izuzev kestenovog, od medono\u0161e. S obzirom na to da med od medene rose karakteri\u0161e mnogo ve\u0107i sadr\u017eaj minerala, njegova elektri\u010dna provodljivost prema propisima EU\u00a0mora biti ve\u0107a od 0,8 mS \/ cm<\/strong>.<\/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 merenje elektri\u010dne provodljivosti upotrebite\u00a0edge<\/strong>\u00ae Multiparameter EC \/ TDS \/ Salinity Meter \u2013 HI2030<\/strong><\/p>\n

edge\u2019s revolucionarni dizajn je vrhunac Hanine vizije, dizajnerskih moguc\u0301nosti, integrisane proizvodnje i vrhunskog istra\u017eivanja i razvoja. Mera\u010d edge debljine je samo 0,5 \u201d, a bogat je funkcijama kako bi udovoljio potrebama velike koli\u010dine kupaca. Za one koji preferiraju vrlo pojednostavljen rad, postoji osnovni re\u017eim rada sa pojednostavljenim menijem i opcijama, dok za one koji zahtevaju napredne funkcije postoji potpuno opremljeni standardni re\u017eim rada. edge HI2030 EC \/ TDS \/ Salinity kit mo\u017ee se u bilo kojem trenutku nadograditi dodatnim sondama za merenje pH ili rastvorenog kiseonika.<\/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 polarizovanog svetla, a povezana je sa sastavom i sadr\u017eajem pojedinih ugljikohidrata. Fruktoza ima svojstvo rotacije ravnine polarizovanog svetla ulevo, a glukoza, svi disaharidi, trisaharidi i vi\u0161i oligosaharidi udesno. Zbog ve\u0107eg sadr\u017eaja fruktoze, nektar med okre\u0107e svetlost ulevo, odnosno pokazuje negativnu opti\u010dku aktivnost, a medljika s ve\u0107im sadr\u017eajem oligosaharida, posebno melecitoze i erloze, okre\u0107e svetlost udesno, odnosno pokazuje pozitivnu opti\u010dku aktivnost .<\/p>\n

Index prelamanja<\/em><\/strong><\/p>\n

Indeks prelamanja meri se refraktometrom koji radi na principu loma svetlosti kada svetlost prolazi kroz rastvor. Merenje se obi\u010dno izvodi na 20 \u00b0 C, a dobijeni rezultati razlikuju se u zavisnosti od temperature merenja. Pomo\u0107u podataka indeksa loma mo\u017eemo izra\u010dunati udeo vode u medu. Da biste odredili maseni udeo vode u medu, pripremite uzorak prema IHC protokolu i izmerite indeks loma pomo\u0107u refraktometra na 20 \u00b0 C. Na temelju\u00a0izmereni indeks loma<\/strong>,\u00a0koli\u010dina vode (% m \/ m) izra\u010dunata je<\/strong>\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 merenje indeksa loma Hanna Instruments ima jednostavno re\u0161enje\u00a0Digitalni refraktometar za indeks loma i Brix \u2013 HI96800<\/strong><\/p>\n

Hannin novi HI96800 digitalni refraktometar meri indeks loma i prikazuje rezultate u formatima s temperaturnom kompenzacijom (nD20) i netemperaturnom kompenzacijom (nD) na dvostepenom LCD ekranu. Intuitivni izgled i precizna ta\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 meri se kako bi se odredio sastav teku\u0107ine i procenila njegova koncentracija i gusto\u0107a. Koriste ga mnoge industrije, uklju\u010duju\u0107i farmaceutsku, prehrambenu i ekolo\u0161ku, kao va\u017ean pokazatelj kvaliteta i postojanosti. HI96800 tako\u0111e pretvara indeks loma u% Brix pritiskom samo jednog dugmeta.<\/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 lak\u0161e i preciznije merenje vode u medu, bez upotrebe stolova, upotrebite\u00a0volumetrijski Karl Fischer Titrator \u2013 HI933<\/strong><\/p>\n

Za nau\u010dnike i profesionalce kojima je potrebno ta\u010dno odre\u0111ivanje sadr\u017eaja vode od 0,01 do 100%, na\u0161a nova generacija Volumetrijskog Karl Fi\u0161er Titratora projektovana je da zadovolji i prema\u0161i va\u0161e tehni\u010dke zahteve i jednostavno odu\u0161evi svojom cenom! Sa najsavremenijim karakteristikama spakovanim u kompaktni, moderni dizajn, ovaj titrator daje ta\u010dne rezultate i zahteva manje prostora u laboratoriji. Pritiskom na taster dobic\u0301ete ta\u010dno odre\u0111ivanje sadr\u017eaja vode. Dizajniran za moderne laboratorije, ovaj titrator Karl Fischer 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>\u00a0varira od gotovo bezbojne do tamno sme\u0111e. Boja meda mo\u017ee se kretati od svetlo \u017eute \u2013 gotovo prozirne, do tamno sme\u0111e. Bagrem je najlak\u0161i med, a vrlo svetli su detelinin i livadski med, dok je najtamniji kestenov med. U tamnije medove ubrajaju se heljdin med i medljika. Lipov med je crvenkaste boje. Kristalizovani med poprima svetliju boju jer su kristali glukoze beli. Med intenzivnije potamni ako se \u010duva na vi\u0161oj temperaturi.<\/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 re\u0161enje\u00a0prenosni fotometar u boji meda \u2013 HI96785<\/strong><\/p>\n

Prenosni fotometar za med HI96785 koristi se za merenje propusnosti svetlosti za odre\u0111ivanje boje meda. HI96785 kombinuje preciznost i jednostavnost upotrebe u ergonomskom, prenosnom dizajnu koji zavr\u0161ava dane ocenjivanja boje \u201cokom\u201d. HANNA prenosni fotometri poseduju napredni opti\u010dki sistem; kombinacija specijalne volframove lampe, uskog pojasa filtera interferencija i silicijumskog fotodetektora obezbe\u0111uju ta\u010dna fotometrijska o\u010ditavanja 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><\/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 pokazateljem.<\/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 merenje slobodnih kiselina u medu postoji jednostavan ure\u0111aj Hanna\u00a0Automatic Potentiometric Titrator \u2013 HI931<\/strong><\/p>\n

HI931 Automatski titrator je odgovor na va\u0161e namenske titracijske potrebe. Potpuno prilagodljiv, HI931 pru\u017ea ta\u010dne rezultate i intuitivno korisni\u010dko iskustvo, a sve u kompaktnom paketu. Merite razli\u010dite parameter pomo\u0107u ovog titratora uklju\u010duju\u0107i kiseline, baze, redoks i selektivne jone. Bez dodatnih tro\u0161kova na programiranje Jedino \u0161to trebate zapo\u010deti sa upotrebom 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":"

Tokom istorije med je imao veliku va\u017enost u ishrani ljudi. Zbog svog hemijskog sastava zastupljen […]<\/p>\n","protected":false},"author":17,"featured_media":151811,"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":[365],"tags":[],"class_list":["post-154536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana"],"yoast_head":"\nNajva\u017eniji parametri za odre\u0111ivanje kvaliteta meda<\/title>\n<meta name=\"description\" content=\"Tokom istorije med je imao veliku va\u017enost u ishrani ljudi. Zbog svog hemijskog sastava zastupljen je u prehrambenoj industriji kao i u farmaceutskoj industriji.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/sr\/merenje-najvaznijih-parametara-za-odredjivanje-kvaliteta-meda\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Najva\u017eniji parametri za odre\u0111ivanje kvaliteta meda\" \/>\n<meta property=\"og:description\" content=\"Tokom istorije med je imao veliku va\u017enost u ishrani ljudi. 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