Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5472
Título : Determination of water activity change due to crystallization in honeys from Argentina
Autor : Zamora, María Clara 
Chirife, Jorge 
Otros colaboradores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Palabras clave : CRISTALIZACIONMIELACTIVIDAD DEL AGUA
Fecha de publicación : 2006
Cita : 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: http://bibliotecadigital.uca.edu.ar/repositorio/investigacion/determination-water-activity-crystallization-honeys.pdf [Fecha de consulta:........]
Resumen : 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.
Cobertura Espacial: ARGENTINA
URI : https://repositorio.uca.edu.ar/handle/123456789/5472
Disciplina: INGENIERIA EN ALIMENTOS
Derechos: Acceso Abierto
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