Study of the sensitive parameters of Uruguayan type of honey
Resumen:
The purpose of this work was to known the tendency to the crystallisation of honeys obtained by two beekeeper's companies, CALAS and Melika S.A. This could be useful for the research of different technologies for packaging honey. Honey crystallizes because it is a saturated solution of sugars. The speed of crystallization depends on the source of flower, weather and others, which gives a tipical composition to the honey. This is associated to certain parameters known as Sensitive Parameters (% glucose, glucose/moisture, fructose/glucose, (glucose-moisture)/fructose) and to the botanical origin. These honeys come from hives of the north, west and south of Uruguay (Artigas, Salto, Soriano, Río Negro, Colonia, San José, Florida y Canelones).
| 2007 | |
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CRISTALIZACIÓN MIEL URUGUAY |
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| Inglés | |
| Laboratorio Tecnológico del Uruguay | |
| Catálogo digital del LATU | |
| https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=28957 | |
| Acceso abierto | |
| CC BY-NC-ND |
| Sumario: | The purpose of this work was to known the tendency to the crystallisation of honeys obtained by two beekeeper's companies, CALAS and Melika S.A. This could be useful for the research of different technologies for packaging honey. Honey crystallizes because it is a saturated solution of sugars. The speed of crystallization depends on the source of flower, weather and others, which gives a tipical composition to the honey. This is associated to certain parameters known as Sensitive Parameters (% glucose, glucose/moisture, fructose/glucose, (glucose-moisture)/fructose) and to the botanical origin. These honeys come from hives of the north, west and south of Uruguay (Artigas, Salto, Soriano, Río Negro, Colonia, San José, Florida y Canelones). |
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