Artículo
Crystallization of honey at -20°C
Conforti, Paula Andrea ; Lupano, Cecilia Elena
; Lupano, Cecilia Elena ; Malacalza, Néstor H.; Arias, Verònica Cecilia; Castells, Cecilia Beatriz Marta
; Malacalza, Néstor H.; Arias, Verònica Cecilia; Castells, Cecilia Beatriz Marta 
 ; Lupano, Cecilia Elena
; Lupano, Cecilia Elena ; Malacalza, Néstor H.; Arias, Verònica Cecilia; Castells, Cecilia Beatriz Marta
; Malacalza, Néstor H.; Arias, Verònica Cecilia; Castells, Cecilia Beatriz Marta 
Fecha de publicación:
04/2006
Editorial:
Taylor & Francis
Revista:
International Journal Of Food Properties
ISSN:
1094-2912
Idioma:
								Inglés
							
Tipo de recurso:
							Artículo publicado
							
Clasificación temática:
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 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.
Palabras clave:
CRYSTALLIZATION
                            ,
	                    
HONEY
Archivos asociados
Licencia
Identificadores
	                Colecciones
	                
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos(CIDEPINT)
Articulos de CENTRO DE INV EN TECNOLOGIA DE PINTURAS (I)
Articulos de CENTRO DE INV EN TECNOLOGIA DE PINTURAS (I)
	                Citación
	                
Conforti, Paula Andrea; Lupano, Cecilia Elena; Malacalza, Néstor H.; Arias, Verònica Cecilia; Castells, Cecilia Beatriz Marta; Crystallization of honey at -20°C; Taylor & Francis; International Journal Of Food Properties; 9; 1; 4-2006; 99-107
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