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vol. 3, nr. 3 (2004)
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Description of phenomena occurring during the heating of crystallized honey
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Sławomir Bakier
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Food Industry Engineering, Białystok Polytechnics, ul. Wiejska 45c, 15-351 Białystok |
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vol. 3 (2004), nr. 3,
pp. 415-424
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abstract:
This paper describes processes that occur in the structure of crystallized honey exposed to heat treatment. Shearing-type refractometry in reflected light and a heating table were used to directly view the changes occurring when honey crystals were undergoing melting. As a result of the study it was found that the fastest rate of honey melting occurred between 40 and 50°C. This notwithstanding, at high temperatures in excess of 83°C crystalline structures do occur, the crystals having been termed fibrous crystals. A quantitative description of those structures was made, together with a detailed determination of quantitative characteristics using imaging software. The results of that analysis allow the choice of a filtration medium for the removal of all crystalline structures from liquid honey.
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keywords:
bee honey crystals, birefringence, fibrous crystals
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original in:
English
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