Comparative analysis of honey in descristalização
Whereas the crystallized honey is rejected in trade and consumer decrystallisation that this is a practice that creates an extra cost for the beekeeper, it was evaluated comparing three methods to melt the crystallized honey, with the flowering of the honey chamber, eucalyptus and straw pito produce...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2014 |
| País: | Brasil |
| Institución: | Grupo Verde de Agroecologia e Abelhas (GVAA) |
| Repositorio: | Acta Apicola Brasilica |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.gvaa.com.br:article/3497 |
| Acceso en línea: | https://www.gvaa.com.br/revista/index.php/APB/article/view/3497 |
| Access Level: | acceso abierto |
| Palabra clave: | beekeeping honey packing apicultura mel embalagem |
| Sumario: | Whereas the crystallized honey is rejected in trade and consumer decrystallisation that this is a practice that creates an extra cost for the beekeeper, it was evaluated comparing three methods to melt the crystallized honey, with the flowering of the honey chamber, eucalyptus and straw pito produced in the state of Espírito Santo, using methods like hot air, hot water and heating with heat lamp electric to melt the crystallized honey. For research we used glass packaging in capacities of 280 grams and 700 grams, being evaluated the samples in the chemistry laboratory of the Federal University of Viçosa parameters for pH, lund test, free acidity (meq.kg-1), Fiehe reaction, diastase, density and moisture. After analysis it was observed that all three methods do not cause damage to the sample being The method to melt the crystallized honey with hot air is shown to be more efficient with higher productivity, not causing losses in both packages used in the honey and the three flowering. |
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