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vol. 6, nr. 2 (2005)
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Analysis of the possibility of determining mass fraction of crystalline glucose in honey by the stereological method
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Sławomir Bakier
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Food Industry Engineering, Białystok Technical University, ul. Wiejska 45c, 15-351 Białystok |
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vol. 6 (2005), nr. 2,
pp. 295-306
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abstract:
This paper presents the results of measurements determining the contribution of solid phase in glucose suspensions using the stereological method on the basis of the "analysis of thin foils". For this purpose, photographs of glucose suspensions in honey taken in the conditions of shearing interferometry and computer image analysis were used. Empirical dependences were determined between the mass fraction of both -D glucose crystals and glucose monohydrate and the relative surface defined on photos of samples of these suspensions. Finally, the possibility of practical applications of the intro-duced research methodology was discussed.
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keywords:
honey, suspensions of crystalline glucose, stereological method, analysis of thin foils
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original in:
Polish
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