The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys

Chirife, Jorge; Zamora, Marı́a Clara; Motto, Aldo

doi:10.1016/j.jfoodeng.2004.12.009

Cited by 153 publications

(125 citation statements)

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“…High moisture content allows the fermentation of honey by undesirable osmo‐tolerant yeasts and thus the formation of ethyl alcohol and carbon dioxide. In addition, ethyl alcohol can in turn oxidize to acetic acid and water giving a bitter taste to the honey (Chirife, Zamora, & Motto, 2006). …”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Imtara

Elamine

Lyoussi

2018

Food Science & Nutrition

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Physicochemical characteristics, main minerals, and antioxidant activity were determined for Palestinian honey samples belonging to different floral and geographical origins. The features of the analyzed samples were within the established international standards for honey quality control. One clear exception was the hydroxymethylfurfural (HMF) of the Ziziphus sample purchased from the Jericho region, which is the lowest city in the word characterized by a hot desert climate. The observed HMF value was 81.86 ± 2.64 mg/kg being two folds the maximum allowed in honey samples (40 mg/kg). As a second objective of the present work, the parameters were divided into two groups with different discriminatory power. The assessed physicochemical parameters, and the antioxidant activities, specific to the botanical origin discrimination, were used to run the first PCA. A strong correlation could be seen between the bioactive compounds and the antioxidant activities despite the geographical origin of the samples. Thyme and Ziziphus samples were the best samples, while citrus sample presented the lowest activity. Regarding the geographical discrimination, Ash and mineral contents in addition to the electrical conductivity were used. The output PCA conserved high represent ability of the data in the two‐first components being 82.72% and 9.60%. A little discrimination between the samples produced in the north and those produced in the south of the country, but it was not perfect. The intervention of the botanical variability could be the reason.

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Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Imtara

Elamine

Lyoussi

2018

Food Science & Nutrition

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“…The fructose and glucose are 85-95% of carbohydrates in honey (14). Disacharides and other substances of relatively high molecular weight or those which are present in very small quantities make very little contribiution to the reduction of water activity in honey (7,54). Water activity values for the Polish honeys were lower than those for the imported ones.…”

Section: Resultsmentioning

confidence: 97%

Comparison of selected quality characteristics of domestic and Thailand multifloral honeys

Madras-Majewska¹,

Rosiak²,

Jaworska³

et al. 2016

Medycyna Weterynaryjna

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The aim of this paper was to compare the microbiological and sensory quality of Polish and Thailand multifloral honeys. The honeys selected for testing were classified into the multifloral honey group on the basis of a pollen analysis. The microbiological analyses of multifloral honey samples confirmed a good microbiological quality of the honey samples tested. No presence of pathogenic bacteria of the species Salmonella has been demonstrated. The total number of aerobic mesophilic microorganisms and the number of mesophilic bacteria of the species Bacillus were less than the permissible microbiological limits for bee products. A significant excess of yeasts and moulds was found in one Thailand honey sample, which produced undesirable sensory factors as a result of honey fermentation. The tests performed revealed that lime and multifloral honeys were the varieties most preferred by consumers and that most consumers presented a neutral attitude towards imported honeys. A consumer sensory test showed differences in the quality of the honey samples tested. Three samples of domestic multifloral honeys and one sample of imported honey were assessed as the most attractive. Two Thailand honey samples were characterized by a significantly lower sensory quality than the other samples tested in the study. The method of sensory profiling applied in this study made it possible to be obtained precise information on the reasons for consumers’ preferences identified during the hedonic test. The results for the most unattractive samples obtained by this method were confirmed by the results of microbiological and physicochemical analyses.

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“…However, for our samples, we could observe a nonlinear relationship between T g and moisture content (R 2 from 0.89 to 0.99). Moisture content and water activity are considered effective factors to measure food properties and showed high correlation (R 2 = 0.969) between each other (Chirife et al 2006). Ganesan and Rosentrater (2007), the only study for T g with DDGS (so far), predicted the range of T g to be around 20°C for regular, reduced-fat, and dewaxed DDGS.…”

Section: Resultsmentioning

confidence: 99%

Measurement and Comparison of Glass Transition and Sticky Point Temperatures of Distillers Dried Grains with Solubles (DDGS) with Varying Condensed Distillers Solubles (CDS) and Drying Temperature Levels

2014

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Cereal Chem. 91(4): [406][407][408][409][410][411][412][413] Distillers dried grains with solubles (DDGS) is the main coproduct of the U.S. fuel ethanol industry and has significantly impacted the livestock feed markets in recent years. Particle agglomeration and subsequent flowability problems during storage and transport are often a hindrance, a nuisance, and expensive. This paper aims at characterizing the glass transition (T g ) and sticky point (T s ) temperatures of DDGS samples prepared with varying condensed distillers solubles (CDS) levels (10, 15, and 20%, wb), drying temperatures (100, 200, and 300°C), and moisture contents (0, 10, and 20%, db), and it discusses implications on DDGS flowability behavior. Distillers wet grains were combined with specified levels of CDS and dried in a convection-style laboratory oven to produce DDGS.Subsequently, predetermined amounts of water were added to the DDGS to achieve desired moisture content levels. To determine T g (°C), a differential scanning calorimeter was used, whereas T s (°C) was determined through a novel technique with a rheometer. Results indicated high correlations between observed T s and observed T g (R 2 = 0.87) data for DDGS samples. Also, the empirical model for predicted T g = f(drying temperature, CDS level, and moisture content) based on the Gordon-Taylor model showed favorable R 2 (0.74). Stickiness of DDGS increased with an increase in moisture content, indicating flow problems resulting from moisture. It was found that drying temperatures and CDS levels each had significant effects on T g and T s as well.Distillers dried grains with solubles (DDGS) is the primary coproduct from the corn-based fuel ethanol industry, which is mainly from dry-grind ethanol production plants across the Midwestern United States. It is commonly used as livestock feed for cattle, swine, and poultry. DDGS typically contains 86-93% (db) dry matter, 26-34% (db) crude protein, 3-13% (db) fat, and essential amino acids such as methionine, leucine, arginine, and threonine (Speihs et al 2002;Rosentrater and Muthukumarappan 2006). There has been enormous growth in the bioethanol industry in the last decade because of strong interest in alternative fuels, and therefore there is now substantial DDGS production. The production of DDGS is projected to have grown to nearly 40 million metric tons during 2013.Like many agricultural and food materials, DDGS is hygroscopic in nature (i.e., it can absorb moisture from the surrounding atmosphere). Thus, DDGS particles may tend to agglomerate to form solidified masses (i.e., caking) by absorbing water or because of temperature differences. Caking, or hardening, of DDGS leads to difficulties during unloading from rail cars, bins, and other storage vessels, and it can result in economic losses to break up the agglomerates and discharge the storage vessels (Rock and Schwedes 2005). Stickiness in particles (or the caking phenomenon) causes poor flowability in the material and, thus, makes it less efficient to handle during d...

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The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys

Cited by 153 publications

References 18 publications

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Comparison of selected quality characteristics of domestic and Thailand multifloral honeys

Measurement and Comparison of Glass Transition and Sticky Point Temperatures of Distillers Dried Grains with Solubles (DDGS) with Varying Condensed Distillers Solubles (CDS) and Drying Temperature Levels

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