Tag Archives: honey crystallization

1215-1226 A. Grégrová, V. Kružík, E. Vrácovská, A. Rajchl and H. Čížková
Evaluation of factors affecting crystallization of disparate set of multi-flower honey samples
Abstract |
Full text PDF (375 KB)

Evaluation of factors affecting crystallization of disparate set of multi-flower honey samples

A. Grégrová*, V. Kružík, E. Vrácovská, A. Rajchl and H. Čížková

University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Technická 5, 16628 Prague 6 – Dejvice, Czech Republic;
*Correspondence: Adela.Gregrova@vscht.cz

Abstract:

Honey crystallization is considered to be a natural process during its maturing and an indicator of natural honey composition. However, consumer evaluation of honey crystallization is usually negative. Crystallization depends on honey composition and it is influenced by methods and conditions of honey processing and storage (mechanical and thermal treatment). The aim of this work was to identify and evaluate general factors which can affect crystallization of blend multi-flower honeys (a disparate set of samples). The following qualitative parameters were determined: a content of ⁵-hydroxymethylfurfural, furfural, glucose and fructose, water and diastase activity, moisture and an absolute pollen count. A degree of honey sample crystallization was assessed by a sensory analysis. Effects of the various qualitative parameters on the crystallization degree were statistically evaluated. The honey crystallization degree was found to be a qualitative parameter positively correlated with the absolute pollen count. Using a multi-regression method (a cluster analysis) it was proven that the ⁵-hydroxymethylfurfural and moisture parameters were suitable characters with certain explanatory power to classify blend honey samples according to their crystallization degrees.

Key words:

, ,




427-432 K. Laos , E. Kirs , R. Pall and K. Martverk
The Crystallization Behaviour of Estonian Honeys
Abstract |
Full text PDF (100 KB)

The Crystallization Behaviour of Estonian Honeys

K. Laos¹ ², E. Kirs¹ ², R. Pall¹ and K. Martverk¹

¹Department of Food Processing, Tallinn University of Technology, Ehitajate tee 5, EE12086 Tallinn, Estonia; e-mails: katrin.laos@ttu.ee; evelinkirs@gmail.com; praili@hotmail.com; kaie.martverk@ttu.ee
²Competence Center of Food and Fermentation Technologies, Akadeemia tee 15B, EE12618 Tallinn, Estonia

Abstract:

The feasibility of water activity and viscosity measurement was studied to characterize the isothermal crystallization of Estonian honeys. In parallel, samples were observed by light microscopy. The most important phenomenon for crystallization is the fructose/glucose ratio in favour of glucose. The increase in water activity and viscosity was noticed during crystallization. Polarized light microscopy was more sensitive than water activity or viscosity for determining the crystallization time.

Key words:

, , , ,