Influence of temperature and homogenization on honey crystallization/Influência da temperatura e da homogeneização na cristalização de mel

• Published in: Revista brasileira de tecnologia de alimentos Vol. 18; no. 2; p. 155
• Main Authors: Costa, Lucília Carolina Vardenski, Kaspchak, Elaine, Queiroz, Marise Bonifácio, Quast, Ernesto, Quast, Leda Battestin
• Format: Journal Article
• Language: English
• Published: Campinas Instituto de Tecnologia de Alimentos (ITAL) 01.04.2015
• Subjects: Crystallization; Food preservation; Homogenization; Honey; Temperature effects
• ISSN: 1516-7275; 1981-6723

This work aimed to verify the influence of prior homogenization and storage temperature on the crystallization of honey. Honeys from Campos Gerais, PR Brazil, were used for the experiments. The samples were subjected to homogenization at 0, 180, 360 and 540 rpm for 15 minutes and stored at 15 °C or 25 °C. Crystallization was monitored by the colour, absorbance at 660 nm and moisture analysis. At the end of the experiment, the crystal sizes were determined by optical microscopy and laser diffraction. It could be observed that the samples kept at 15 °C and homogenized by agitation at 360 or 540 rpm showed crystal formation after 7 days of storage, while all the samples stored at 25 °C showed crystal formation after 20 days. It was also observed that the effect of temperature was much more pronounced than that of mechanical agitation during homogenization. All the samples stored at 15 °C developed crystals that were smaller than 20 µm.