The correlation between water activity and % moisture in honey : fundamental aspects and application to Argentine honeys

Chirife, Jorge; Zamora, María Clara; Motto, Aldo

Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5485

Título :	The correlation between water activity and % moisture in honey : fundamental aspects and application to Argentine honeys
Autor :	Chirife, Jorge Zamora, María Clara Motto, Aldo
Otros colaboradores:	Universidad Católica Argentina. Facultad de Ciencias Agrarias
Palabras clave :	MIEL; HUMEDAD; ACTIVIDAD DEL AGUA; AZUCARES; GLUCOSA; FRUCTOSA
Fecha de publicación :	2006
Cita :	Chirife, J., Zamora, M. C. and Motto, A. (2006), The correlation between water activity and % moisture in honey : fundamental aspects and application to Argentine honeys [en línea]. Journal of Food Engineering, 72(3). doi: 10.1016/j.jfoodeng.2004.12.009. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5485
Resumen :	Abstract: Present work examined some fundamental aspects of the relationship between water activity and % moisture in honey. For this purpose a theoretical analysis was made on water activity lowering in sugar solutions and honey; the correlation between water activity and % moisture in Argentine honeys, was then experimentally determined and explained on the basis of above analysis. A very good straight line relationship (correlation coefficient 0.971) was found between both parameters in the range examined (15 % to 21 % moisture), and also the goodness of fit of the regression equation was found to be quite satisfactory. Previous literature results were compared with present ones.
URI :	https://repositorio.uca.edu.ar/handle/123456789/5485
Disciplina:	INGENIERIA EN ALIMENTOS
Derechos:	Acceso Abierto
Appears in Collections:	Artículos