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Static Water Vapor Sorption Properties of Honey

Kubra Arslan

Kubra Arslan

Department of Food Engineering, University of MersinTurkey
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Arslan, Kubra
 und 
Mahir Turhan

Mahir Turhan

Department of Food Engineering, University of MersinTurkey
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Turhan, Mahir
  
27. Dez. 2022
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Artikel-Kategorie: Original Article
Online veröffentlicht: 27. Dez. 2022
Seitenbereich: 121 - 132
Eingereicht: 19. Nov. 2021
Akzeptiert: 13. Okt. 2022
DOI: https://doi.org/10.2478/jas-2022-0010
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© 2022 Kubra Arslan et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.

Fig. 1

The effect of aw on the time of visible yeast formation (tYF) (a) and the corresponding moisture content (MCYF) (b) in pine honey (PH) and citrus honey (CH).
The effect of aw on the time of visible yeast formation (tYF) (a) and the corresponding moisture content (MCYF) (b) in pine honey (PH) and citrus honey (CH).

Fig. 2

Sorption isotherm (SI) of pine honey (PH) (a) and citrus honey (CH) (b) and the fit of GAB Eq. (Eq. 2) to them.
Sorption isotherm (SI) of pine honey (PH) (a) and citrus honey (CH) (b) and the fit of GAB Eq. (Eq. 2) to them.

Fig. 3

Desorption part (a) and adsorption part (b) of sorption isotherm (SI) of pine honey (PH) and citrus honey (CH).
Desorption part (a) and adsorption part (b) of sorption isotherm (SI) of pine honey (PH) and citrus honey (CH).

Fig. 4

Effect of moisture content (EMC) on net heat of sorption (Qs) for pine honey (PH) and citrus honey (CH).
Effect of moisture content (EMC) on net heat of sorption (Qs) for pine honey (PH) and citrus honey (CH).

Analyzes of pine honey (PH) and citrus honey (CH)*

PH CH
Color (mm) 63.0 8.0
Moisture (%) 16.6 18.1
HMF (mg/kg) 1.4 7.0
Acidity (meq. g/kg) 13.2 5.0
pH 4.7 3.9
Proline (mg/kg) 436 325
Conductivity (mS/cm) 1.08 0.15
Diastase Number (DN) 15.6 5.0
Fructose (%) 32.5 37.6
Glucose (%) 26.4 30.4
Fructose/Glucose 1.23 1.24
Fructose+Glucose (%) 58.9 68.0
Sucrose (%) 0.0 3.1
Maltose (%) 2.6 1.9
Turanose (%) 1.9 1.3
Erlose (%) 1.4 1.9
Isomaltose (%) 1.8 0.3
Maltotriose (%) 0 0
Melezitose 0 0
Total Disaccharide (%) 9.4 7.5
Higher Sugars (%) 8.7 1.5
C13 Honey (δ C13 ‰) −24.5 −25.2
C13 Protein (δ C13 ‰) −24.7 −24.9
C13 Difference(δ C13 ‰) −0.2 0.3
C4 Sugar (%) 1.3 0
Naphthalene (ppb) ODL ODL
Sulfonamid group (ppb) ODL ODL
Tetracycline group (ppb) ODL ODL
Strepto group (ppb) ODL ODL
Fluoroquinolone group (ppb) ODL ODL
Macrolide group (ppb) ODL ODL
Chloramphenicol group (ppb) ODL ODL
Nitrofuran group (ppb) ODL ODL
Starch/Pollen (%) 1.8 1.3
Polen (%) Dense 38

Constants of GAB equation (C, k, m0), indicators for its fitting performance (R2, RE, DE) and mean net sorption energy in the monolayer (Qs, mono) and multilayer (Qs, multi) water region for the static sorption of honey

Pine1 Citrus1 Clover2 Colza3
aw-range 0.1–0.9 0.1–0.9 0.3–0.8 0.2–0.9
C 2.96 4.73 4.64 5.29
k 0.9881 0.9936 0.9861 0.8356
m0, % db 9.93 10.63 10.62 10.26
aw <=> m0 0.35–0.40 0.30–0.35 0.30–0.35 0.35–0.40
R2 0.9871 0.9860 0.9924 0.9906
RE* (%) 4.73 4.33 0.51 8.30
DE* Random Random Random Random
Qs, mono, kJ/kg 211 239 235 239
Qs, multi, kJ/kg 84 113 111 116
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