The Crystallization Behaviour of Estonian Honeys
¹Department of Food Processing, Tallinn University of Technology, Ehitajate tee 5, EE12086 Tallinn, Estonia; e-mails: firstname.lastname@example.org; email@example.com; firstname.lastname@example.org; email@example.com
²Competence Center of Food and Fermentation Technologies, Akadeemia tee 15B, EE12618 Tallinn, Estonia
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.