title: Chemical composition and temperature influence on honey texture properties.
abstract: The aim of this study is to evaluate the chemical composition and temperatures (20, 30, 40, 50 and 60 °C) influence on the honey texture parameters (hardness, viscosity, adhesion, cohesiveness, springiness, gumminess and chewiness). The honeys analyzed respect the European regulation in terms of moisture content and inverted sugar concentration. The texture parameters are influenced negatively by the moisture content, and positively by the °Brix concentration. The texture parameters modelling have been made using the artificial neural network and the polynomial model. The polynomial model predicted better the texture parameters than the artificial neural network.
authors.affiliation: Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
authors.forename: Mircea
authors.initials: M
authors.lastname: Oroian
authors.affiliation: Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
authors.forename: Sergiu
authors.initials: S
authors.lastname: Paduret
authors.affiliation: Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
authors.forename: Sonia
authors.initials: S
authors.lastname: Amariei
authors.affiliation: Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
authors.forename: Gheorghe
authors.initials: G
authors.lastname: Gutt
keywords: HMF; Honey; Modelling; Sugar composition; Texture; Water