Influence of temperature and homogenization on honey crystallization

Detalhes bibliográficos
Autor(a) principal: Costa,Lucília Carolina Vardenski
Data de Publicação: 2015
Outros Autores: Kaspchak,Elaine, Queiroz,Marise Bonifácio, Almeida,Mareci Mendes de, Quast,Ernesto, Quast,Leda Battestin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000200155
Resumo: SummaryThis work aimed to verify the influence of prior homogenization and storage temperature on the crystallization of honey. Honeys from Campos Gerais, PR Brazil, were used for the experiments. The samples were subjected to homogenization at 0, 180, 360 and 540 rpm for 15 minutes and stored at 15 °C or 25 °C. Crystallization was monitored by the colour, absorbance at 660 nm and moisture analysis. At the end of the experiment, the crystal sizes were determined by optical microscopy and laser diffraction. It could be observed that the samples kept at 15 °C and homogenized by agitation at 360 or 540 rpm showed crystal formation after 7 days of storage, while all the samples stored at 25 °C showed crystal formation after 20 days. It was also observed that the effect of temperature was much more pronounced than that of mechanical agitation during homogenization. All the samples stored at 15 °C developed crystals that were smaller than 20 μm.
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spelling Influence of temperature and homogenization on honey crystallizationSize distributionCrystalsHoneySummaryThis work aimed to verify the influence of prior homogenization and storage temperature on the crystallization of honey. Honeys from Campos Gerais, PR Brazil, were used for the experiments. The samples were subjected to homogenization at 0, 180, 360 and 540 rpm for 15 minutes and stored at 15 °C or 25 °C. Crystallization was monitored by the colour, absorbance at 660 nm and moisture analysis. At the end of the experiment, the crystal sizes were determined by optical microscopy and laser diffraction. It could be observed that the samples kept at 15 °C and homogenized by agitation at 360 or 540 rpm showed crystal formation after 7 days of storage, while all the samples stored at 25 °C showed crystal formation after 20 days. It was also observed that the effect of temperature was much more pronounced than that of mechanical agitation during homogenization. All the samples stored at 15 °C developed crystals that were smaller than 20 μm.Instituto de Tecnologia de Alimentos - ITAL2015-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000200155Brazilian Journal of Food Technology v.18 n.2 2015reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.7314info:eu-repo/semantics/openAccessCosta,Lucília Carolina VardenskiKaspchak,ElaineQueiroz,Marise BonifácioAlmeida,Mareci Mendes deQuast,ErnestoQuast,Leda Battestineng2015-09-24T00:00:00Zoai:scielo:S1981-67232015000200155Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2015-09-24T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Influence of temperature and homogenization on honey crystallization
title Influence of temperature and homogenization on honey crystallization
spellingShingle Influence of temperature and homogenization on honey crystallization
Costa,Lucília Carolina Vardenski
Size distribution
Crystals
Honey
title_short Influence of temperature and homogenization on honey crystallization
title_full Influence of temperature and homogenization on honey crystallization
title_fullStr Influence of temperature and homogenization on honey crystallization
title_full_unstemmed Influence of temperature and homogenization on honey crystallization
title_sort Influence of temperature and homogenization on honey crystallization
author Costa,Lucília Carolina Vardenski
author_facet Costa,Lucília Carolina Vardenski
Kaspchak,Elaine
Queiroz,Marise Bonifácio
Almeida,Mareci Mendes de
Quast,Ernesto
Quast,Leda Battestin
author_role author
author2 Kaspchak,Elaine
Queiroz,Marise Bonifácio
Almeida,Mareci Mendes de
Quast,Ernesto
Quast,Leda Battestin
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Costa,Lucília Carolina Vardenski
Kaspchak,Elaine
Queiroz,Marise Bonifácio
Almeida,Mareci Mendes de
Quast,Ernesto
Quast,Leda Battestin
dc.subject.por.fl_str_mv Size distribution
Crystals
Honey
topic Size distribution
Crystals
Honey
description SummaryThis work aimed to verify the influence of prior homogenization and storage temperature on the crystallization of honey. Honeys from Campos Gerais, PR Brazil, were used for the experiments. The samples were subjected to homogenization at 0, 180, 360 and 540 rpm for 15 minutes and stored at 15 °C or 25 °C. Crystallization was monitored by the colour, absorbance at 660 nm and moisture analysis. At the end of the experiment, the crystal sizes were determined by optical microscopy and laser diffraction. It could be observed that the samples kept at 15 °C and homogenized by agitation at 360 or 540 rpm showed crystal formation after 7 days of storage, while all the samples stored at 25 °C showed crystal formation after 20 days. It was also observed that the effect of temperature was much more pronounced than that of mechanical agitation during homogenization. All the samples stored at 15 °C developed crystals that were smaller than 20 μm.
publishDate 2015
dc.date.none.fl_str_mv 2015-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000200155
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000200155
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.7314
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.18 n.2 2015
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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