Measuring the physical parameters of honey and utilizing them in the qualification

The physical features (viscosity and colour) of honeys have been examined and correlated to their sugar composition. The work aimed at the substitution of time and money sonsuming HPLC sugar measurements in cases of quality reclamation. Physical parameters can be measured simply fast, cheaper and wi...

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Bibliographic Details
Published in(Elelmezesi Ipar)(Hungary) no. 3
Main Author Zsivanovits, G
Format Journal Article
LanguageHungarian
Published 2000
Subjects
CARBOHYDRATE CONTENT
COLOR
COLOUR
CONTENIDO DE CARBOHIDRATOS
COULEUR
HONEY
MIEL
TENEUR EN GLUCIDES
VISCOSIDAD
VISCOSITE
VISCOSITY
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Summary:The physical features (viscosity and colour) of honeys have been examined and correlated to their sugar composition. The work aimed at the substitution of time and money sonsuming HPLC sugar measurements in cases of quality reclamation. Physical parameters can be measured simply fast, cheaper and without sample preparation compared to chemical determinations. The investigation proved, that physical measurements are not capable of the perfect substitution of sugar content and composition determining chemical analysis, but they may be proper for the rapid preliminary qualification of the honeys and may complete the chemical parameters.
Bibliography:2000000228
Q04
ISSN:0013-5909