Crystallization of honey at -20°C

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 act...

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Detalles Bibliográficos
Autores principales: Conforti, Paula Andrea, Lupano, Cecilia Elena, Malacalza, Néstor Hugo, Arias, Verónica Cecilia, Castells, Cecilia Beatriz Marta
Formato: Articulo
Lenguaje:Inglés
Publicado: 2006
Materias:
Ingeniería Química
Crystallization
Honey
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/104540
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-104540
record_format dspace
spelling I19-R120-10915-1045402023-10-10T15:17:28Z http://sedici.unlp.edu.ar/handle/10915/104540 Crystallization of honey at -20°C Conforti, Paula Andrea Lupano, Cecilia Elena Malacalza, Néstor Hugo Arias, Verónica Cecilia Castells, Cecilia Beatriz Marta 2006-04 2020-09-14T16:25:15Z en Ingeniería Química Crystallization Honey 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. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Centro de Investigación y Desarrollo en Tecnología de Pinturas Articulo Articulo http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf 99-107
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ingeniería Química
Crystallization
Honey
spellingShingle Ingeniería Química
Crystallization
Honey
Conforti, Paula Andrea
Lupano, Cecilia Elena
Malacalza, Néstor Hugo
Arias, Verónica Cecilia
Castells, Cecilia Beatriz Marta
Crystallization of honey at -20°C
topic_facet Ingeniería Química
Crystallization
Honey
description 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.
format Articulo
Articulo
author Conforti, Paula Andrea
Lupano, Cecilia Elena
Malacalza, Néstor Hugo
Arias, Verónica Cecilia
Castells, Cecilia Beatriz Marta
author_facet Conforti, Paula Andrea
Lupano, Cecilia Elena
Malacalza, Néstor Hugo
Arias, Verónica Cecilia
Castells, Cecilia Beatriz Marta
author_sort Conforti, Paula Andrea
title Crystallization of honey at -20°C
title_short Crystallization of honey at -20°C
title_full Crystallization of honey at -20°C
title_fullStr Crystallization of honey at -20°C
title_full_unstemmed Crystallization of honey at -20°C
title_sort crystallization of honey at -20°c
publishDate 2006
url http://sedici.unlp.edu.ar/handle/10915/104540
work_keys_str_mv AT confortipaulaandrea crystallizationofhoneyat20c
AT lupanoceciliaelena crystallizationofhoneyat20c
AT malacalzanestorhugo crystallizationofhoneyat20c
AT ariasveronicacecilia crystallizationofhoneyat20c
AT castellsceciliabeatrizmarta crystallizationofhoneyat20c
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