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vol. 7, nr. 1 (2006)
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Characteristics of water state in some chosen types of honey found in Poland
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Sławomir Bakier
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Food Industry Engineering, Technical University, ul. Wiejska 45C, 15-351 Białystok |
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vol. 7 (2006), nr. 1,
pp. 7-15
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abstract:
The paper presents an analysis of the state of water in two chosen types of honey: rape and buckwheat honeys. In the research two different methods were used: the first one was based on the measurement of the activity of water in dependence on the moisture content, whereas the other one consisted in determining the rheological properties of honeys at low temperatures. The rheological measurements showed that at temperatures below zero degrees centigrade the analysed honey preserved its Newtonian properties although its viscosity considerably increased. The measured values of water activity in the honey depended linearly on the water content, although they were found to be different for either type of honey. The research work and measurements have shown that water found in the honey is bound by multi-layer adsorption. It has also been determined that in the case of buckwheat honey with a moisture content of 19.8% a critical value of water activity is reached at the temperature of 25 degrees. Above this critical point fermentation may occur. The results obtained in the investigations were compared with the current literature on the subject.
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keywords:
water activity, honey viscosity
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original in:
Polish
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