Influence of temperature and homogenization on honey crystallization

Influence of temperature and homogenization on honey crystallization

SummaryThis 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...

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Bibliographic Details
Main Authors: Lucília Carolina Vardenski Costa, Elaine Kaspchak, Marise Bonifácio Queiroz, Mareci Mendes de Almeida, Ernesto Quast, Leda Battestin Quast
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2015-06-01
Series:Brazilian Journal of Food Technology
Subjects:
Distribuição de tamanho
Cristais
Mel
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000200155&lng=en&tlng=en

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