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REVISTA DE CHIMIE
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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2018, Volume 69, Issue 10, 2953-2957

https://doi.org/10.37358/RC.18.10.6660

Laura A. Scripca, Sonia Amariei

Research on Honey Crystalization

Abstract:

Crystallization of honey is a natural process and guarantee of authenticity. The aim of the study is to evaluate the influence of physico-chemical parameters on the process of crystallization and on crystal size. The interest in studying the factors influencing the crystallization process is due to the fact that most consumers, especially children, are reserved for the purchase and consumption of a crystallized honey, the commercial aspect being very important to them. Three samples of honey of different floral origins were used for the physico-chemical and microscopic analysis. The analyzes were carried out throughout 30 days every sample in triplicate. In terms of physicochemical following parameters were analyzed: acidity, diastase index, hydroximethylfurfural, humidity, invert sugar, glucose, fructose, fructose / glucose ratio and the microscopic analyze of crystals size. The parameter values resulting from the research study are in accordance with the legislation in force. Statistical analysis of experimental data highlights the influence of ratio fructose / glucose and humidity on the honey crystallization.
Keywords:
crystal size; fructose; glucose; humidity

Issue: 2018, Volume 69, Issue 10
Pages: 2953-2957
Publication date: 2018/11/15
https://doi.org/10.37358/RC.18.10.6660
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
SCRIPCA, L.A., AMARIEI, S., Research on Honey Crystalization, Rev. Chim., 69(10), 2018, 2953-2957.

Vancouver
Scripca LA, Amariei S. Research on Honey Crystalization. Rev. Chim.[internet]. 2018 Oct;69(10):2953-2957. Available from: https://doi.org/10.37358/RC.18.10.6660


APA 6th edition
Scripca, L.A., Amariei, S. (2018). Research on Honey Crystalization. Revista de Chimie, 69(10), 2953-2957. https://doi.org/10.37358/RC.18.10.6660


Harvard
Scripca, L.A., Amariei, S. (2018). 'Research on Honey Crystalization', Revista de Chimie, 69(10), pp. 2953-2957. https://doi.org/10.37358/RC.18.10.6660


IEEE
L.A. Scripca, S. Amariei, "Research on Honey Crystalization". Revista de Chimie, vol. 69, no. 10, pp. 2953-2957, 2018. [online]. https://doi.org/10.37358/RC.18.10.6660


Text
Laura A. Scripca, Sonia Amariei,
Research on Honey Crystalization,
Revista de Chimie,
Volume 69, Issue 10,
2018,
Pages 2953-2957,
ISSN 2668-8212,
https://doi.org/10.37358/RC.18.10.6660.
(https://revistadechimie.ro/Articles.asp?ID=6660)
Keywords: crystal size; fructose; glucose; humidity


RIS
TY - JOUR
T1 - Research on Honey Crystalization
A1 - Scripca, Laura A.
A2 - Amariei, Sonia
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2018
VL - 69
IS - 10
SP - 2953
EP - 2957
UR - https://doi.org/10.37358/RC.18.10.6660
KW - crystal size
KW - fructose
KW - glucose
KW - humidity
ER -


BibTex
@article{RevCh2018P2953,
author = {Scripca Laura A. and Amariei Sonia},
title = {Research on Honey Crystalization},
journal = {Revista de Chimie},
volume = {69},
number = {10},
pages = {2953-2957},
year = {2018},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.18.10.6660},
url = {https://revistadechimie.ro/Articles.asp?ID=6660}
}
 
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