<abstract xmlns="http://www.w3.org/1999/xhtml">

Static sorption properties of pine honey (PH) and citrus honey (CH) were studied at 20, 30 and 40°C. Yeast formation was observed on the surface of honeys at water activity (aw)>0.7 at all temperatures. Visible yeast formation (YF) took place earlier in PH than in CH under the same conditions due to its characteristic higher pH and lower monosacchride content. The temperature was insignificantly effective on YF (p>0.05). The honeys exhibited a sorption isotherm (SI) in the shape of a “J”. Their SIs exhibited desorption and adsorption at aw&lt;0.7 and aw>0.7, respectively and the desorption part was almost linear. Aw=0.7 emerged as a border between the absence and presence of YF and between the desorption and adsorption. The SIs of honeys were insignificantly affected by temperature (p>0.05). PH had a significantly lower SI than that of CH (p≤0.05) due to its characteristic lower monosacchride content. GAB equation exhibited a good fit to the honeys' SIs. Sorption heat vs equilibrium moisture content (EMC) revealed monolayer, multilayer and loosely bound free water regions in the SIs of PH and CH.
</abstract>

Static sorption properties of pine honey (PH) and citrus honey (CH) were studied at 20, 30 and 40°C. Yeast formation was observed on the surface of honeys at water activity (aw)>0.7 at all temperatures. Visible yeast formation (YF) took place earlier in PH than in CH under the same conditions due to its characteristic higher pH and lower monosacchride content. The temperature was insignificantly effective on YF (p>0.05). The honeys exhibited a sorption isotherm (SI) in the shape of a “J”. Their SIs exhibited desorption and adsorption at aw<0.7 and aw>0.7, respectively and the desorption part was almost linear. Aw=0.7 emerged as a border between the absence and presence of YF and between the desorption and adsorption. The SIs of honeys were insignificantly affected by temperature (p>0.05). PH had a significantly lower SI than that of CH (p≤0.05) due to its characteristic lower monosacchride content. GAB equation exhibited a good fit to the honeys' SIs. Sorption heat vs equilibrium moisture content (EMC) revealed monolayer, multilayer and loosely bound free water regions in the SIs of PH and CH.

Static Water Vapor Sorption Properties of Honey

Journal of Apicultural Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

{"article-title":"Static Water Vapor Sorption Properties of Honey"}

Static sorption properties of pine honey (PH) and citrus honey (CH) were studied at 20, 30 and 40°C. Yeast formation was observed on the surface of honeys at water activity (aw)>0.7 at all temperatures. Visible yeast formation (YF) took place earlier in PH than in CH under the same conditions due to its characteristic higher pH and lower monosacchride content. The temperature was insignificantly effective on YF (p>0.05). The honeys exhibited a sorption isotherm (SI) in the shape of a “J”. Their SIs exhibited desorption and adsorption at aw0.7, respectively and the desorption part was almost linear. Aw=0.7 emerged as a border between the absence and presence of YF and between the desorption and adsorption. The SIs of honeys were insignificantly affected by temperature (p>0.05). PH had a significantly lower SI than that of CH (p≤0.05) due to its characteristic lower monosacchride content. GAB equation exhibited a good fit to the honeys' SIs. Sorption heat vs equilibrium moisture content (EMC) revealed monolayer, multilayer and loosely bound free water regions in the SIs of PH and CH.

Static sorption properties of pine honey (PH) and citrus honey (CH) were studied at 20, 30 and 40°C. Yeast formation was observed on the surface of honeys at...

Static Water Vapor Sorption Properties of Honey

Article Category: Original Article

Data publikacji: 27 gru 2022

Zakres stron: 121 - 132

Otrzymano: 19 lis 2021

Przyjęty: 13 paź 2022

DOI: https://doi.org/10.2478/jas-2022-0010

Słowa kluczowe
citrus honey, honey, isotherm, pine honey, sorption, water activity

© 2022 Kubra Arslan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Static Water Vapor Sorption Properties of Honey

Article Category: Original Article

Data publikacji: 27 gru 2022

Zakres stron: 121 - 132

Otrzymano: 19 lis 2021

Przyjęty: 13 paź 2022

DOI: https://doi.org/10.2478/jas-2022-0010

Słowa kluczowecitrus honey, honey, isotherm, pine honey, sorption, water activity

© 2022 Kubra Arslan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Słowa kluczowe
citrus honey, honey, isotherm, pine honey, sorption, water activity