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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/104540

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network_name_str SEDICI (UNLP)
spelling 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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status_str publishedVersion
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info:eu-repo/semantics/altIdentifier/issn/1094-2912
info:eu-repo/semantics/altIdentifier/doi/10.1080/10942910500473962
info:eu-repo/semantics/altIdentifier/hdl/11336/95484
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
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