{"title":"蜂蜜的静态水蒸气吸附特性","authors":"K. Arslan, M. Turhan","doi":"10.2478/jas-2022-0010","DOIUrl":null,"url":null,"abstract":"Abstract Static sorption properties of pine honey (PH) and citrus honey (CH) were studied at 20, 30 and 40°C. Yeast formation was observed on the surface of honeys at water activity (aw)>0.7 at all temperatures. Visible yeast formation (YF) took place earlier in PH than in CH under the same conditions due to its characteristic higher pH and lower monosacchride content. The temperature was insignificantly effective on YF (p>0.05). The honeys exhibited a sorption isotherm (SI) in the shape of a “J”. Their SIs exhibited desorption and adsorption at aw<0.7 and aw>0.7, respectively and the desorption part was almost linear. Aw=0.7 emerged as a border between the absence and presence of YF and between the desorption and adsorption. The SIs of honeys were insignificantly affected by temperature (p>0.05). PH had a significantly lower SI than that of CH (p≤0.05) due to its characteristic lower monosacchride content. GAB equation exhibited a good fit to the honeys' SIs. Sorption heat vs equilibrium moisture content (EMC) revealed monolayer, multilayer and loosely bound free water regions in the SIs of PH and CH.","PeriodicalId":14941,"journal":{"name":"Journal of Apicultural Science","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Static Water Vapor Sorption Properties of Honey\",\"authors\":\"K. Arslan, M. Turhan\",\"doi\":\"10.2478/jas-2022-0010\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract Static sorption properties of pine honey (PH) and citrus honey (CH) were studied at 20, 30 and 40°C. Yeast formation was observed on the surface of honeys at water activity (aw)>0.7 at all temperatures. Visible yeast formation (YF) took place earlier in PH than in CH under the same conditions due to its characteristic higher pH and lower monosacchride content. The temperature was insignificantly effective on YF (p>0.05). The honeys exhibited a sorption isotherm (SI) in the shape of a “J”. Their SIs exhibited desorption and adsorption at aw<0.7 and aw>0.7, respectively and the desorption part was almost linear. Aw=0.7 emerged as a border between the absence and presence of YF and between the desorption and adsorption. The SIs of honeys were insignificantly affected by temperature (p>0.05). PH had a significantly lower SI than that of CH (p≤0.05) due to its characteristic lower monosacchride content. GAB equation exhibited a good fit to the honeys' SIs. Sorption heat vs equilibrium moisture content (EMC) revealed monolayer, multilayer and loosely bound free water regions in the SIs of PH and CH.\",\"PeriodicalId\":14941,\"journal\":{\"name\":\"Journal of Apicultural Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Apicultural Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.2478/jas-2022-0010\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"ENTOMOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Apicultural Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.2478/jas-2022-0010","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"ENTOMOLOGY","Score":null,"Total":0}
Abstract Static sorption properties of pine honey (PH) and citrus honey (CH) were studied at 20, 30 and 40°C. Yeast formation was observed on the surface of honeys at water activity (aw)>0.7 at all temperatures. Visible yeast formation (YF) took place earlier in PH than in CH under the same conditions due to its characteristic higher pH and lower monosacchride content. The temperature was insignificantly effective on YF (p>0.05). The honeys exhibited a sorption isotherm (SI) in the shape of a “J”. Their SIs exhibited desorption and adsorption at aw<0.7 and aw>0.7, respectively and the desorption part was almost linear. Aw=0.7 emerged as a border between the absence and presence of YF and between the desorption and adsorption. The SIs of honeys were insignificantly affected by temperature (p>0.05). PH had a significantly lower SI than that of CH (p≤0.05) due to its characteristic lower monosacchride content. GAB equation exhibited a good fit to the honeys' SIs. Sorption heat vs equilibrium moisture content (EMC) revealed monolayer, multilayer and loosely bound free water regions in the SIs of PH and CH.
期刊介绍:
The Journal of Apicultural Science is a scientific, English-language journal that publishes both original research articles and review papers covering all aspects of the life of bees (superfamily Apoidea) and broadly defined apiculture. The main subject areas include:
-bee biology-
bee genetics-
bee breeding-
pathology and toxicology-
pollination and bee botany-
bee products-
management, technologies, and economy-
solitary bees and bumblebees