Influence of temperature and homogenization on honey crystallization
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
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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Brazilian Journal of Food Technology |
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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 |
_version_ |
1752128700835430400 |