Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5448
Título : On the nature of the relationship between water activity and % moisture in honey
Autor : Zamora, María Clara 
Chirife, Jorge 
Roldán, Dana 
Otros colaboradores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Palabras clave : ACTIVIDAD DEL AGUAMIELHUMEDADAZUCARESGLUCOSAFRUCTOSA
Fecha de publicación : 2006
Cita : Zamora, M. C., Chirife, J., y D. Roldán. 2006.On the nature of the relationship between water activity and % moisture in honey [en línea]. Food Control. 17. doi: 10.1016/j.foodcont.2005.04.002. Disponible en: http://bibliotecadigital.uca.edu.ar/repositorio/investigacion/nature-relationship-water-moisture-honey.pdf
Resumen : Abstract: Some theoretical basis of water activity in honey as well as the nature of its correlation with % moisture, are examined. For this purpose, the water activity of high concentrated glucose, fructose and glucose/fructose solutions (many of them supersaturated solutions) was determined and correlated with moisture content. It was found that the aw of glucose and fructose was identical for practical purposes. Literature data on the water activity and moisture content of a large number of honey samples (either fluid, crystalline or partially crystalline) from different geographical origin and botanical sources were statistically analyzed, and compared with the water activity of glucose/fructose solutions. A survey of literature data was performed to obtain and compare regression equations between water activity and % moisture for honeys from different sources.
URI : https://repositorio.uca.edu.ar/handle/123456789/5448
Disciplina: INGENIERIA EN ALIMENTOS
Derechos: Acceso Abierto
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