Glass transition temperature of honey as a function of water content as determined by differential scanning calorimetry.
The glass transition of pure and diluted honey and the glass transition of the maximally freeze-concentrated solution of honey were investigated by differential scanning calorimetry (DSC). The glass transition temperature, of the pure honey samples accepted as unadulterated varied between -42 and -51 degrees C. Dilution of honey to 90 wt % honey content resulted in a shift of the glass transition temperature by -13 to -20 degrees C. The concentration of the maximally freeze-concentrated honey solutions, as expressed in terms of honey content is approximately 102-103%, i.e., slightly more concentrated in sugars than honey itself. The application of DSC measurements of and in characterization of honey may be considered, but requires systematic study on a number of honeys.
Kántor
Z
Z
Laboratorium voor Akoestiek en Thermische Fysica, Departement Natuurkunde, Katholieke Universiteit Leuven, Belgium. zkantor@physx.u-szeged.hu
Pitsi
G
G
Thoen
J
J
D002152:Calorimetry, Differential Scanning / Q000379:methods; D005615:Freezing; D005898:Glass; D006722:Honey / Q000032:analysis*; D012996:Solutions; D014867:Water / Q000032:analysis*
D012996:Solutions; D014867:Water