Investigation of water state during induced crystallization of honey

Tappi, Silvia; Laghi, Luca; Dettori, Amanda; Piana, Lucia; Ragni, Luigi; Rocculi, Pietro

doi:10.1016/j.foodchem.2019.05.047

Cited by 14 publications

(14 citation statements)

References 32 publications

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“…It was also observed that static crystallization is divided into two stages, with the second partially reversing the effects of the first. The study confirmed that in a dynamic process with continuous stirring, crystallization time of honey is reduced 5-6 times [48].…”

Section: Watersupporting

confidence: 75%

“…New methods of assessing moisture content in honey are based on evaluating the way of crystallization by studying crystal size and shape. Tappi et al [ 48 ] utilized Differential scanning calorimetry (DSC) and time domain magnetic resonance (TD-NMR) methods. The TD-NMR method allowed the authors to distinguish two pools of protons, whose relative intensity was approximately 55% and 45%.…”

Section: Methods For Assessing Bee Honey Qualitymentioning

confidence: 99%

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Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification

Puścion-Jakubik

Borawska

Socha

2020

Foods

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This paper is a summary of the latest literature on methods for assessing quality of natural bee honey. The publication briefly characterizes methods recommended by the International Honey Commission, published in 2009, as well as newer methods published in the last 10 years. Modern methods of assessing honey quality focus mainly on analyzing markers of individual varieties and classifying them into varieties, using, among others, near infrared spectroscopy techniques (NIR), potentiometric tongue, electronic nose, nuclear magnetic resonance (NMR), zymography, polymerase chain reaction (PCR), DNA metabarcoding, and chemometric techniques including partial least squares (PLS), principal component analysis (PCA) and artificial neural networks (ANN). At the same time, effective techniques for analyzing adulteration, sugar, and water content, hydroxymethylfurfural (HMF), polyphenol content, and diastase activity are being sought. Modern techniques enable the results of honey quality testing to be obtained in a shorter time, using the principles of green chemistry, allowing, at the same time, for high precision and accuracy of determinations. These methods are constantly modified, so that the honey that is on sale is a product of high quality. Prospects for devising methods of honey quality assessment include the development of a fast and accurate alternative to the melissopalynological method as well as quick tests to detect adulteration.

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Section: Watersupporting

confidence: 75%

Section: Methods For Assessing Bee Honey Qualitymentioning

confidence: 99%

Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification

Puścion-Jakubik

Borawska

Socha

2020

Foods

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“…Crystallization began when the seed was added, an agitation speed of 40 rpm, at room temperature (29-30 °C) for 24 h. The seeds were added 1% (280 g) by the weight of the glucose solution. The selection of crystallization conditions was based on Markande et al [12][13][14] and Flood and Srisanga [28]. The crystallization on each impeller was twice.…”

Section: Crystallization Processmentioning

confidence: 99%

“…Jha et al [9] and Besenhard et al [10] reported the modeling and controlling of the crystallization process. Sormoli et al [11] and Tappi et al [12] reported crystallization behavior during water induced. Parimaladevi and Srinivasan [13] reported the influence of supersaturation solution on the crystallization process.…”

Section: ■ Introductionmentioning

confidence: 99%

Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate

Kartika

Harsojo

Rismana³

2021

Indones. J. Chem.

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Dextrose Monohydrate (DMH) is a bulk chemical used in the food, beverage, and pharmaceutical industries. The caking often appeared in the crystallization of DMH. Caking is an agglomeration that can affect the product quality of DMH and is dependent on the type of impeller. This study aimed to determine the type of impeller to avoid the caking during the DMH crystallization and identify the DMH caking. The results showed that caking did not occur on the helical ribbon and anchor impeller, while caking appeared on the Rushton turbine impeller. Computational fluid mechanics (CFD) analysis showed that caking occurs due to uneven homogeneity of stirring. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) studies showed that DMH caking and non-caking had the same peak pattern. Meanwhile, optical microscope and scanning electron microscope (SEM) analysis showed that the DMH caking seen agglomerate. Density analysis showed that DMH with caking was 1.257–1.350 kg/L, while the non-caking was 0.504–0.780 kg/L. Caking phenomena during the DMH crystallization can be avoided by using a helical ribbon and anchor impeller. FTIR and XRD analysis cannot be used to identify DMH caking products; meanwhile, optical microscope, SEM, and density analyzes can be used to identify DMH caking products.

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“…As a supersaturated sugar solution, honey tends to spontaneously crystallize. The spontaneous crystallization of honey increases water activity, which can lead to unwanted fermentation (Tappi et al, 2019). The unwanted fermentation can negatively affect the quality of honey.…”

Section: Introductionmentioning

confidence: 99%

α-amylase activity in freeze-dried and spray-dried honey

Ķeķe¹,

Cinkmanis²

2020

Research for Rural Development

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Honey is a naturally supersaturated sugar solution, which tends to crystallize. The crystallization of honey can lead to unwanted fermentation that can have a negative impact to honey quality. The production of honey powder could be an alternative method to prevent honey from fermentation. Honey powder could be used as alternative substitute to liquid honey that would allow to use this product more widely in the food industry. α-amylase activity is one of the most important parameters to evaluate the quality of honey. The aim of this study was to investigate the effect of freeze-drying and spray-drying on honey α-amylase activity. Detection of α-amylase activity was carried out by spectrophotometric method. High-performance liquid chromatography was used to determine the content of hydroxymethylfurfural in the powders. The obtained results showed that both drying methods had a negative impact to the enzyme activity in the samples. The lowest activity of α-amylase (8.3 DN) was measured in the spray-dried honey powder. Concentration of hydroxymethylfurfural (HMF) in the powders did not exceed required concentration 40 mg kg-1.

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Investigation of water state during induced crystallization of honey

Cited by 14 publications

References 32 publications

Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification

Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification

Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate

α-amylase activity in freeze-dried and spray-dried honey

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