Determination of water activity change due to crystallization in honeys from Argentina
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.
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Format: | Artículo biblioteca |
Language: | eng |
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2006
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Subjects: | CRISTALIZACION, MIEL, ACTIVIDAD DEL AGUA, |
Online Access: | https://repositorio.uca.edu.ar/handle/123456789/5472 |
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oai:ucacris:123456789-54722021-04-15T18:52:03Z Determination of water activity change due to crystallization in honeys from Argentina Zamora, María Clara Chirife, Jorge Universidad Católica Argentina. Facultad de Ciencias Agrarias CRISTALIZACION MIEL ACTIVIDAD DEL AGUA 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. 2019-06-06T00:48:26Z 2019-06-06T00:48:26Z 2006 Artículo 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: https://repositorio.uca.edu.ar/handle/123456789/5472 https://repositorio.uca.edu.ar/handle/123456789/5472 eng Acceso Abierto https://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf ARGENTINA |
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Argentina |
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CRISTALIZACION MIEL ACTIVIDAD DEL AGUA CRISTALIZACION MIEL ACTIVIDAD DEL AGUA |
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CRISTALIZACION MIEL ACTIVIDAD DEL AGUA CRISTALIZACION MIEL ACTIVIDAD DEL AGUA Zamora, María Clara Chirife, Jorge Determination of water activity change due to crystallization in honeys from Argentina |
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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. |
author2 |
Universidad Católica Argentina. Facultad de Ciencias Agrarias |
author_facet |
Universidad Católica Argentina. Facultad de Ciencias Agrarias Zamora, María Clara Chirife, Jorge |
format |
Artículo |
topic_facet |
CRISTALIZACION MIEL ACTIVIDAD DEL AGUA |
author |
Zamora, María Clara Chirife, Jorge |
author_sort |
Zamora, María Clara |
title |
Determination of water activity change due to crystallization in honeys from Argentina |
title_short |
Determination of water activity change due to crystallization in honeys from Argentina |
title_full |
Determination of water activity change due to crystallization in honeys from Argentina |
title_fullStr |
Determination of water activity change due to crystallization in honeys from Argentina |
title_full_unstemmed |
Determination of water activity change due to crystallization in honeys from Argentina |
title_sort |
determination of water activity change due to crystallization in honeys from argentina |
publishDate |
2006 |
url |
https://repositorio.uca.edu.ar/handle/123456789/5472 |
work_keys_str_mv |
AT zamoramariaclara determinationofwateractivitychangeduetocrystallizationinhoneysfromargentina AT chirifejorge determinationofwateractivitychangeduetocrystallizationinhoneysfromargentina |
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1756275479897178112 |