Crystallization of honey at -20°C

dc.creatorConforti, Paula Andrea
dc.creatorLupano, Cecilia Elena
dc.creatorMalacalza, Néstor Hugo
dc.creatorArias, Verónica Cecilia
dc.creatorCastells, Cecilia Beatriz Marta
dc.date2006-04
dc.date2020-09-14T16:25:15Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/104540
dc.descriptionHoneys 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.
dc.descriptionCentro de Investigación y Desarrollo en Criotecnología de Alimentos
dc.descriptionCentro de Investigación y Desarrollo en Tecnología de Pinturas
dc.formatapplication/pdf
dc.format99-107
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.subjectIngeniería Química
dc.subjectCrystallization
dc.subjectHoney
dc.titleCrystallization of honey at -20°C
dc.typeArticulo
dc.typeArticulo


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