Honey moisture content

Typically, sorption isotherms are constructed for a single food ingredient or food system. An alternative approach is to plot the moisture content versus water activity (or relative vapor pressure) values for a variety of as is food ingredients and food systems. The result is a composite food isotherm (Figure 17). The composite isotherm fits the typical shape observed for a sorption isotherm for an individual food system, with a few products falling above or below the isotherm curve (chewing gum, honey, raisins, bread, and colby and cheddar cheeses). Slade and Levine (1991) were the first to construct such a plot using moisture content and aw values from van den... 

Forty natural liquid honey samples from Middle Anatolia and surrounding areas, marked as a red circle in the map of Turkey (Fig. 23. 1), were collected directly from different beekeepers during the months of January and February in 2003. The honey samples, stored in glass jars, were kept in the dark at room temperature until analyzed. Moisture was determined by measuring the refractive indices at 200°C with a refractometer (Abbe Refractometer NAR2T) and the corresponding moisture content (%) was calculated according to AOAC method [10]. 

Viscosity (dynamic) a 15% w/w solution in acetone with a moisture content of 0.4% has a viscosity of 50-90 mPas (50-90 cP). This is a good coating solution with a honey-like consistency, but the viscosity is influenced by the purity of the solvent. 

Mehlot honey Melilotus officinalis-, 16.1% moisture). Sage honey (Salvia officinalis-, moisture content... 

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