Crystallisation of honey at -20°C

CONFORTI, P.A.; MALACALZA, N.H.; ARIAS, V.; CASTELLS, C.B.; LUPANO, C.E.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Taylor & Francis

Año: 2006 vol. 9 p. 99 - 107

1094-2912

Abstract 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, and firmness, adhesivity and viscosity of the samples were measured. Honey was characterized by determining the water activity, turbidity, and the 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 freezer temperature. 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.