CIDEPINT 05376
CENTRO DE INVESTIGACIONES EN TECNOLOGIA DE PINTURAS
Unidad Ejecutora - UE
artículos
Título:
Crystallization of honey at 20°C
Autor/es:
CONFORTI, P.; LUPANO, C. E.; MALACALZA, N.; ARIAS, V. C.; CASTELLS, C. B.
Revista:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Editorial:
Francis and Taylor
Referencias:
Lugar: Philadelphia; Año: 2006 vol. 9 p. 99 - 107
ISSN:
1094-2912
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 lightmicroscopy, and firmness, adhesivity and viscosity of the samples were measured. Honeywas characterized by determining the water activity, turbidity, and the moisture, fructoseand glucose contents. Results show that the viscous characteristics of the samples dependon the number, size and disposition of crystals. Various honey samples exhibitedNewtonian, pseudoplastic and thixotropic behaviors. Crystallization was favored at highermoisture contents, suggesting that the parameters that affect honey crystallization at roomtemperature have a different effect at freezer temperature. Honey that presented highervalues of firmness had a moisture content lower than 17%, and a linear inverse relationshipwas observed between the adhesivity and firmness of honey samples.
