Determination of water activity change due to crystallization in honeys from Argentina

Abstract: As most honeys are supersaturated solutions of glucose, this sugar may crystallize spontaneously at room temperature in the form of glucose monohydrate. Crystallization of honey lowers the glucose concentration in the liquid phase and thus increases the water activity (aw) which sometimes...

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Detalles Bibliográficos
Autores principales: Zamora, María Clara, Chirife, Jorge
Otros Autores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Formato: Artículo
Lenguaje:Inglés
Publicado: 2019
Materias:
CRISTALIZACION
MIEL
ACTIVIDAD DEL AGUA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5472
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5472
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic CRISTALIZACION
MIEL
ACTIVIDAD DEL AGUA
spellingShingle CRISTALIZACION
MIEL
ACTIVIDAD DEL AGUA
Zamora, María Clara
Chirife, Jorge
Determination of water activity change due to crystallization in honeys from Argentina
topic_facet CRISTALIZACION
MIEL
ACTIVIDAD DEL AGUA
description Abstract: As most honeys are supersaturated solutions of glucose, this sugar may crystallize spontaneously at room temperature in the form of glucose monohydrate. Crystallization of honey lowers the glucose concentration in the liquid phase and thus increases the water activity (aw) which sometimes can allow naturally occurring yeasts cells to multiply, causing fermentation of the honey. It is the purpose of present work to measure the water activity of 49 samples of crystallized honeys from Argentina, as well as the shift in water activity (Δaw) when the samples were re-dissolved upon heating. It was found that Δaw for most samples studied was in the range 0.03-0.04 aw. Studies with sugar model systems resembling honey confirmed that the observed change in water activity quantitatively corresponded to that caused by glucose crystallization.
author2 Universidad Católica Argentina. Facultad de Ciencias Agrarias
author_facet Universidad Católica Argentina. Facultad de Ciencias Agrarias
Zamora, María Clara
Chirife, Jorge
format Artículo
author Zamora, María Clara
Chirife, Jorge
author_sort Zamora, María Clara
title Determination of water activity change due to crystallization in honeys from Argentina
title_short Determination of water activity change due to crystallization in honeys from Argentina
title_full Determination of water activity change due to crystallization in honeys from Argentina
title_fullStr Determination of water activity change due to crystallization in honeys from Argentina
title_full_unstemmed Determination of water activity change due to crystallization in honeys from Argentina
title_sort determination of water activity change due to crystallization in honeys from argentina
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5472
work_keys_str_mv AT zamoramariaclara determinationofwateractivitychangeduetocrystallizationinhoneysfromargentina
AT chirifejorge determinationofwateractivitychangeduetocrystallizationinhoneysfromargentina
bdutipo_str Repositorios
_version_ 1764820527377022976

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