Crystallization of honey at -20°C
- Autores
- Conforti, Paula Andrea; Lupano, Cecilia Elena; Malacalza, Néstor Hugo; Arias, Verónica Cecilia; Castells, Cecilia Beatriz Marta
- Año de publicación
- 2006
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Centro de Investigación y Desarrollo en Tecnología de Pinturas - Materia
-
Ingeniería Química
Crystallization
Honey - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
.jpg)
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/104540
Ver los metadatos del registro completo
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Crystallization of honey at -20°CConforti, Paula AndreaLupano, Cecilia ElenaMalacalza, Néstor HugoArias, Verónica CeciliaCastells, Cecilia Beatriz MartaIngeniería QuímicaCrystallizationHoneyHoneys 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.Centro de Investigación y Desarrollo en Criotecnología de AlimentosCentro de Investigación y Desarrollo en Tecnología de Pinturas2006-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf99-107http://sedici.unlp.edu.ar/handle/10915/104540enginfo:eu-repo/semantics/altIdentifier/url/http://hdl.handle.net/11336/95484info:eu-repo/semantics/altIdentifier/issn/1094-2912info:eu-repo/semantics/altIdentifier/doi/10.1080/10942910500473962info:eu-repo/semantics/altIdentifier/hdl/11336/95484info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:03:36Zoai:sedici.unlp.edu.ar:10915/104540Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:03:37.093SEDICI (UNLP) - Universidad Nacional de La Platafalse |
| dc.title.none.fl_str_mv |
Crystallization of honey at -20°C |
| title |
Crystallization of honey at -20°C |
| spellingShingle |
Crystallization of honey at -20°C Conforti, Paula Andrea Ingeniería Química Crystallization Honey |
| title_short |
Crystallization of honey at -20°C |
| title_full |
Crystallization of honey at -20°C |
| title_fullStr |
Crystallization of honey at -20°C |
| title_full_unstemmed |
Crystallization of honey at -20°C |
| title_sort |
Crystallization of honey at -20°C |
| dc.creator.none.fl_str_mv |
Conforti, Paula Andrea Lupano, Cecilia Elena Malacalza, Néstor Hugo Arias, Verónica Cecilia Castells, Cecilia Beatriz Marta |
| author |
Conforti, Paula Andrea |
| author_facet |
Conforti, Paula Andrea Lupano, Cecilia Elena Malacalza, Néstor Hugo Arias, Verónica Cecilia Castells, Cecilia Beatriz Marta |
| author_role |
author |
| author2 |
Lupano, Cecilia Elena Malacalza, Néstor Hugo Arias, Verónica Cecilia Castells, Cecilia Beatriz Marta |
| author2_role |
author author author author |
| dc.subject.none.fl_str_mv |
Ingeniería Química Crystallization Honey |
| topic |
Ingeniería Química Crystallization Honey |
| dc.description.none.fl_txt_mv |
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. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Centro de Investigación y Desarrollo en Tecnología de Pinturas |
| description |
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. |
| publishDate |
2006 |
| dc.date.none.fl_str_mv |
2006-04 |
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publishedVersion |
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eng |
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eng |
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