Crystallization of honey at –20º C

PAULA ANDREA CONFORTI & CECILIA ELENA LUPANO

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

TAYLOR & FRANCIS INC

Lugar: Londres; Año: 2006 vol. 9 p. 99 - 107

1094-2912

Honeys from different regions of the province of Buenos Aires were stored at -20ºC, and factors that affect crystallization were analysed. Crystals were observed by light microscopy. Firmess, 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, suggestinting 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.