Verslag zoet-zuur
ratio van
vruchtensap
Marjorie Dalhuisen & Annabel van Pul
Opleiding: Voedingsmiddelentechnologie
aan HAS Hogeschool
Vak: Praktijk chemie
Klas: 2VM1-04
Docent: Aukje Steensma
Module: 1403 Food Production
02-12-2021, Den Bosch
, Inhoud
Inleiding ................................................................................................................................................... 2
Theorie .................................................................................................................................................... 3
Materiaal/methode ................................................................................................................................. 4
Materialen ........................................................................................................................................... 4
Methode .............................................................................................................................................. 4
Resultaten ............................................................................................................................................... 5
Discussie .................................................................................................................................................. 6
Conclusie ................................................................................................................................................. 6
Aanbevelingen ......................................................................................................................................... 6
Bronnenlijst ............................................................................................................................................. 7
Bijlagen .................................................................................................................................................... 8
Bijlage 1: Voorbeeldberekening zoet-zuur ratio ................................................................................. 8
Bijlage 2: Berekening Q-waarde .......................................................................................................... 8
1
ratio van
vruchtensap
Marjorie Dalhuisen & Annabel van Pul
Opleiding: Voedingsmiddelentechnologie
aan HAS Hogeschool
Vak: Praktijk chemie
Klas: 2VM1-04
Docent: Aukje Steensma
Module: 1403 Food Production
02-12-2021, Den Bosch
, Inhoud
Inleiding ................................................................................................................................................... 2
Theorie .................................................................................................................................................... 3
Materiaal/methode ................................................................................................................................. 4
Materialen ........................................................................................................................................... 4
Methode .............................................................................................................................................. 4
Resultaten ............................................................................................................................................... 5
Discussie .................................................................................................................................................. 6
Conclusie ................................................................................................................................................. 6
Aanbevelingen ......................................................................................................................................... 6
Bronnenlijst ............................................................................................................................................. 7
Bijlagen .................................................................................................................................................... 8
Bijlage 1: Voorbeeldberekening zoet-zuur ratio ................................................................................. 8
Bijlage 2: Berekening Q-waarde .......................................................................................................... 8
1
