Water activity and water content in Slovenian honeys

被引：49

作者：

Abramovic, Helena ^{[1
]}

Jamnik, Moica ^{[1
]}

Burkan, Lina ^{[1
]}

Kac, Milica ^{[1
]}

机构：

[1] Univ Ljubljana, Biotech Fac, SI-1111 Ljubljana, Slovenia

来源：

FOOD CONTROL | 2008年 / 19卷 / 11期

关键词：

honey; water activity; water content;

D O I：

10.1016/j.foodcont.2007.11.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

In the present study water activity (a(w)) and water content (w) in 150 samples of Slovenian honeys were determined. The water content in honeydew honeys ranged from 13.4% to 18.0% and in flower honeys the water content was between 14.0% and 18.6%. The water activity in honeydew honeys varied from 0.483 to 0.591, and in flower honeys the water activity was in the range from 0.479 to 0.557. A statistically significant linear correlation between a(w) and the water content of honeys was found. In honeydew honeys the water activity at the same water content was higher than in flower honeys. The change of physical state from crystallized to liquid has been found to influence the water activity. Crystallized samples showed a higher water activity compared to the corresponding value for the same honeys after liquefaction. The difference in water activity between liquefied and crystallized honeys is higher in flower honeys than in honeydew honeys. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1086 / 1090

页数：5

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