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Thermal properties of honey as affected by the addition of sugar syrup

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Thermal properties of honey as affected by the addition of sugar syrup

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dc.contributor.author Sobrino-Gregorio, Lara es_ES
dc.contributor.author Vargas, Maria es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.date.accessioned 2018-06-21T04:24:54Z
dc.date.available 2018-06-21T04:24:54Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0260-8774 es_ES
dc.identifier.uri http://hdl.handle.net/10251/104453
dc.description.abstract [EN] Ensuring the authenticity of honey is a priority for producers and regulatory authorities. The aim of this work was to evaluate the thermal properties (using a Differential Scanning Calorimeter DSC ) of ten types of sugar syrup, six types of honey and mixtures of sunflower honey with all these syrups at different proportions simulating the adulteration of honey (ratio honey/syrup: 80/20; 90/10; 95/05). The glass transition temperature (Tg midpoint) ranged from 60.2 C to 67.3 C in honey samples and from 32.8 C to 95.8 C in syrup samples. The differences in sugar composition of the syrups mainly affect their thermal properties. In the adulterated samples, the glass transition temperature was affected by the type of syrup, proportionally to the adulteration level. These results offer compelling evidence that the DSC can be used for the identification of addition of syrup to honey, although to be conclusive a greater number of honey types must be considered. es_ES
dc.description.sponsorship The authors thank the Generalitat Valenciana and the Spanish Government for funding the AICO/2015/104 project.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation GV/AICO/2015/104 es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Differential Scanning Calorimetry es_ES
dc.subject Adulteration es_ES
dc.subject Glass transition es_ES
dc.subject Honey es_ES
dc.subject Syrup es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Thermal properties of honey as affected by the addition of sugar syrup es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2017.02.014 es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2018-11-01 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Sobrino-Gregorio, L.; Vargas, M.; Chiralt, A.; Escriche Roberto, MI. (2017). Thermal properties of honey as affected by the addition of sugar syrup. Journal of Food Engineering. 213:69-75. doi:10.1016/j.jfoodeng.2017.02.014 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.jfoodeng.2017.02.014 es_ES
dc.description.upvformatpinicio 69 es_ES
dc.description.upvformatpfin 75 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 213 es_ES
dc.relation.pasarela S\330469 es_ES
dc.contributor.funder Generalitat Valenciana es_ES


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