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

Autores
Zamora, María Clara; Chirife, Jorge
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; 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 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.
Materia
CRISTALIZACION
MIEL
ACTIVIDAD DEL AGUA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/5472
Acceder
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oai_identifier_str oai:ucacris:123456789/5472
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Determination of water activity change due to crystallization in honeys from ArgentinaZamora, María ClaraChirife, JorgeCRISTALIZACIONMIELACTIVIDAD DEL AGUAFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaAbstract: 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.Universidad Católica Argentina. Facultad de Ciencias Agrarias2006info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5472Zamora, M. C. y J. Chirife ( 2006). Determination of water activity change due to crystallization in honeys from Argentina [en línea]. Food Control. 17:59-64. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5472engARGENTINAinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentina2025-07-03T10:56:07Zoai:ucacris:123456789/5472instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:07.911Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Determination of water activity change due to crystallization in honeys from Argentina
title Determination of water activity change due to crystallization in honeys from Argentina
spellingShingle Determination of water activity change due to crystallization in honeys from Argentina
Zamora, María Clara
CRISTALIZACION
MIEL
ACTIVIDAD DEL AGUA
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
dc.creator.none.fl_str_mv Zamora, María Clara
Chirife, Jorge
author Zamora, María Clara
author_facet Zamora, María Clara
Chirife, Jorge
author_role author
author2 Chirife, Jorge
author2_role author
dc.contributor.none.fl_str_mv Universidad Católica Argentina. Facultad de Ciencias Agrarias
dc.subject.none.fl_str_mv CRISTALIZACION
MIEL
ACTIVIDAD DEL AGUA
topic CRISTALIZACION
MIEL
ACTIVIDAD DEL AGUA
dc.description.none.fl_txt_mv Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; 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 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.
description Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
publishDate 2006
dc.date.none.fl_str_mv 2006
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/5472
Zamora, M. C. y J. Chirife ( 2006). Determination of water activity change due to crystallization in honeys from Argentina [en línea]. Food Control. 17:59-64. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5472
url https://repositorio.uca.edu.ar/handle/123456789/5472
identifier_str_mv Zamora, M. C. y J. Chirife ( 2006). Determination of water activity change due to crystallization in honeys from Argentina [en línea]. Food Control. 17:59-64. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5472
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv ARGENTINA
dc.source.none.fl_str_mv reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 12.982451

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