|
|
vol. 9, nr. 1 (2007)
|
Influence of glucose changes on water activity in selected honeys
|
|
|
Sławomir Bakier
|
|
| (get PDF )
|
|
|
Food Industry Engineering, Bialystok University of Technology, ul. Wiejska 45C, 15-351 Białystok
|
|
|
vol. 9 (2007), nr. 1,
pp. 7-19
|
|
|
abstract:
The paper presents an analysis of the influence of glucose on water activity in two selected honeys, in both liquid and crystallized states. Two honeys, rape and buckwheat, characterized by essential differences in their glucose and fructose content, were investigated. The relation between decrease of water activity in both types of honey and an added fraction of glucose monohydrate after liquefaction was determined. Making use of the NIR spectroscopy, values of the solid phase fraction in both honeys in their crystallized state and changes of water activity in the honeys after crystallization were analysed. It was found that the formation of crystallized glucose phase in honey is accompanied by surface interactions that lead to a drop in water activity. The resultant increase of water activity after crystallization, , was represented as the difference between the increase caused by the formation of the solid phase, , and surface interactions . The impact of the solid phase morphology on surface interactions was verified experimentally by analysing water activity after the introduction of two glucose monohydrate fractions of different crystal grain size into the honeys.
|
|
keywords:
honey, state of crystallization, water activity, glucose, monohydrate glucose
|
|
original in:
English
|
|
|
|
|
|
