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Glass Transition Temperature of Honey as a Function of Water Content As Determined by Differential Scanning Calorimetry

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Laboratorium voor Akoestiek en Thermische Fysica, Departement Natuurkunde, Katholieke Universiteit Leuven, Celestijnenlaan 200D, B-3001 Leuven, Belgium, and Department of Optics and Quantum Electronics, József Attila University, Dóm tér 9, H-6720 Szeged, Hungary
Cite this: J. Agric. Food Chem. 1999, 47, 6, 2327–2330
Publication Date (Web):May 6, 1999
https://doi.org/10.1021/jf981070g
Copyright © 1999 American Chemical Society
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    Abstract

    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 °C. Dilution of honey to 90 wt % honey content resulted in a shift of the glass transition temperature by −13 to −20 °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.

    Keywords: Honey; glass transition; freeze concentration; differential scanning calorimetry, DSC

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    †

     József Attila University. Fax:  +36 62 425854. E-mail:  [email protected].

    ‡

     Katholieke Universiteit Leuven.

    *

     To whom correspondence should be addressed. Fax:  +32 16 327984. E-mail:  [email protected].

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