info:eu-repo/semantics/article
Crystallization of honey at -20°C
Fecha
2006-04Registro en:
Conforti, Paula Andrea; Lupano, Cecilia Elena; Malacalza, Néstor H.; Arias, Verònica Cecilia; Castells, Cecilia Beatriz Marta; Crystallization of honey at -20°C; Taylor & Francis; International Journal Of Food Properties; 9; 1; 4-2006; 99-107
1094-2912
CONICET Digital
CONICET
Autor
Conforti, Paula Andrea
Lupano, Cecilia Elena
Malacalza, Néstor H.
Arias, Verònica Cecilia
Castells, Cecilia Beatriz Marta
Resumen
Honeys from different regions of the province of Buenos Aires were stored at -20°C, and factors that affect crystallization were analyzed. Crystals were observed by light microscopy. Firmness, adhesivity and viscosity of the samples were measured. Honey was characterized by determining the water activity, turbidity, moisture, fructose, and glucose contents. Results show that the viscous characteristics of the samples depend on the number, size, and disposition of crystals. Various honey samples exhibited Newtonian, pseudoplastic, and thixotropic behaviors. Crystallization was favored at higher moisture contents, suggesting that the parameters that affect honey crystallization at room temperature have a different effect at freezing temperatures. Honey that presented higher values of firmness had a moisture content lower than 17%, and a linear inverse relationship was observed between the adhesivity and firmness of honey samples.