Avaliação da cristalização de mel utilizando parâmetros de cor e atividade de água

Kuroishi, Alini Mari; Queiroz, Marise Bonifácio; Almeida, Mareci Mendes de; Quast, Leda Battestin

doi:10.1590/s1981-67232012000100009

Cited by 13 publications

(11 citation statements)

References 12 publications

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“…Azeredo et al (1999) observed that the moisture present in honey influenced the flavour, density, crystallization, solubility and conservation. In this study, the moisture of the honey, as monitored during storage, remained constant at 18.8%, which is in accordance with Kuroishi et al (2012) who found an average moisture content of 17.55% ± 0.42 for honey.…”

Section: Resultssupporting

confidence: 91%

“…With respect to homogenization, it was observed that the WI values of samples stirred at 0, 180, 360 and 540 rpm showed similar behaviours during storage, reinforcing the idea that the temperature was the main cause of opacity in the samples. Kuroishi et al (2012) reported that the Whiteness Index remained constant for honey samples stored at 31°C, and no crystallization was observed in these samples during 3 weeks of storage.…”

Section: Honey Crystallization By the Absorbance Andmentioning

confidence: 95%

“…L * is the lightness or brightness component, which varies between 0 and 100, and a * and b * are two colour components, which vary from -100 to 100 (a * is from green to red and b * is from blue to yellow). The L *, a * and b * values obtained for each sample were converted into the Whiteness Index (WI) according to Briones and Aguilera (2005), cited by Kuroishi et al (2012), as shown in Equation 1.…”

Section: Sample Analysesmentioning

confidence: 99%

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Influence of temperature and homogenization on honey crystallization

Costa

Kaspchak

Queiroz

et al. 2015

Braz. J. Food Technol.

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SummaryThis work aimed to verify the influence of prior homogenization and storage temperature on the crystallization of honey. Honeys from Campos Gerais, PR Brazil, were used for the experiments. The samples were subjected to homogenization at 0, 180, 360 and 540 rpm for 15 minutes and stored at 15 °C or 25 °C. Crystallization was monitored by the colour, absorbance at 660 nm and moisture analysis. At the end of the experiment, the crystal sizes were determined by optical microscopy and laser diffraction. It could be observed that the samples kept at 15 °C and homogenized by agitation at 360 or 540 rpm showed crystal formation after 7 days of storage, while all the samples stored at 25 °C showed crystal formation after 20 days. It was also observed that the effect of temperature was much more pronounced than that of mechanical agitation during homogenization. All the samples stored at 15 °C developed crystals that were smaller than 20 μm.Key words: Size distribution; Crystals; Honey. ResumoO objetivo deste trabalho foi verificar a influência da homogeneização prévia e da temperatura de armazenamento na cristalização do mel. Mel da região dos Campos Gerais/PR (Brasil) foi usado para os experimentos. As amostras foram submetidas a homogeneização sob agitação de 0, 180, 360 ou 540 rpm por 15 minutos e armazenadas a 15 °C ou 25 °C. A cristalização foi monitorada por meio de análises de cor, absorbância a 660 nm e umidade. Ao final dos experimentos, o tamanho dos cristais formados foi determinado por microscopia ótica e difração a laser. Pode-se observar que as amostras mantidas a 15 °C homogeneizadas sob agitação de 360 e 540 rpm apresentaram formação de cristais após 7 dias de armazenamento, enquanto todas as amostras armazenadas a 25 °C formaram cristais após 20 dias de armazenamento. Observou-se que a temperatura teve um efeito mais pronunciado na cristalização do que a agitação durante a etapa de homogeneização. Todas as amostras armazenadas a 15 °C apresentaram cristais menores que 20 μm.Palavras-chave: Distribuição de tamanho; Cristais; Mel.

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Section: Resultssupporting

confidence: 91%

Section: Honey Crystallization By the Absorbance Andmentioning

confidence: 95%

Section: Sample Analysesmentioning

confidence: 99%

See 1 more Smart Citation

Influence of temperature and homogenization on honey crystallization

Costa

Kaspchak

Queiroz

et al. 2015

Braz. J. Food Technol.

Self Cite

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“…For example, crystallization is a natural process and does not affect the honey's properties. It occurs when the product is stored below the average hive temperature (37 ºC), or can be caused by the origin of nectar, among other factors (Kuroishi, Queiroz, Almeida, & Quast, 2012). Thus, crystallized honey does not necessarily indicate low quality.…”

Section: Discussionmentioning

confidence: 99%

"Honey is Good for Health": Patterns of honey purchasing and consumption in Lower Amazon

Neto

Paiva

Novaıs

2020

CBR

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We investigated the consumption habits and purchase patterns of honeys in the Lower Amazon, in order to support the apicultural activity and honeys marketing. We interviewed 600 potential honey consumers in supermarkets and farmers’ markets in the Metropolitan Region of Santarém, Northern Brazil. Most participants (57%) consume honey because it is a healthy (65%) or tasty (35%) product. Those who avoid consuming it (43%) justify such choice by their lack of habit (51.2%) or because they do not like the taste (30.2%). Interestingly, 35% of consumers said they had never actually bought honey. Meanwhile, 91.8% of usual buyers prefer buying honey directly from producers or at farmers’ markets. In this context, they mentioned color (48.6%) and texture (18.9%) as important characteristics for deciding to purchase honey. These consumers perceive honey as good for health and as a medicine and prefer to consume it pure. Finally, 44% of respondents did not consider honey a cheap product, although the price proved to be a less relevant criteria for purchasing. We conclude that the Metropolitan Region of Santarém provides consumers with limited information about regionally produced honey. However, we highlight that local producers transmit greater safety to consumers during the sale of honey.

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“…Kuroishi et al (2012) observaram que amostras de méis armazenadas a uma temperatura de 31ºC, com o passar do tempo há uma tendência de aumento da atividade de água, e que em temperaturas menores (21ºC e 11ºC), o aumento da atividade de água favorece a cristalização do mel.…”

Section: Amostrasunclassified

Produção E Qualidade De Mel Na Zona Da Mata De Pernambuco

Gomes¹,

Miranda²,

Gomes³

et al. 2017

Enci Bio

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RESUMOA atividade apícola tem se consolidado como boa alternativa para geração de emprego e renda, apresentando o mel da região Nordeste do Brasil uma grande aceitação no mercado, pelo seu diferencial do mel ser proveniente de vegetação nativa. O presente trabalho teve como objetivo descrever a atividade apícola na região da zona da mata sul de Pernambuco, com ênfase na produção e qualidade dos méis produzidos nessa região. Para quantificar a produção de mel foram utilizadas as informações do banco de dados da Associação de Apicultores e Meliponicultores do Cabo. Para análise da qualidade do mel, foram coletadas amostras e submetidas às análises sensorial dos méis quanto a cor e análises físico-químicas de umidade, acidez, pH, Hidroximetilfurfural (HMF) e atividade de água (Aw). Todas as análises foram realizadas em duplicata e todos os dados analisados descritivamente. A apicultura na região da zona da mata de Pernambuco é uma atividade predominantemente familiar, que gera renda complementar para a família, e que apesar da aptidão da região para produção de mel, a produção está subestimada. Todas as amostras de méis analisadas dos apiários de produção apresentaram qualidade e estavam de acordo com o estabelecido pela legislação brasileira. PALAVRAS-CHAVE: abelha, africanizada, apicultura, Apis mellifera. PRODUCTION AND HONEY QUALITY IN PERNAMBUCO ZONA DA MATA ABSTRACTBeekeeping activity has consolidated itself as a good alternative for employment and income generation, presenting Brazil northeastern region honey with a great acceptance in the market, because of its differential of honey, which comes from native vegetation. This work had aimed to describe beekeeping activity in Pernambuco South Zona da Mata region, emphasizing honey production and quality of this region. In order to quantify the production of honey, information from database

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Avaliação da cristalização de mel utilizando parâmetros de cor e atividade de água

Cited by 13 publications

References 12 publications

Influence of temperature and homogenization on honey crystallization

Influence of temperature and homogenization on honey crystallization

"Honey is Good for Health": Patterns of honey purchasing and consumption in Lower Amazon

Produção E Qualidade De Mel Na Zona Da Mata De Pernambuco

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