Abstract
The article presents studies on the dependence of the crystallization rate of natural honey on the moisture weight ratio, the activity of the invertase enzyme. Based on the results presented, preliminary conclusions can be drawn, which indicate that the higher the activity of the invertase enzyme, the sooner the crystallization of the honey begins.
Highlights
The consistency of honey is an important property of its appearance, which is assessed when determining its organoleptic characteristics in accordance with regulatory documents
Since crystallization is an important process during the storage of honey, the aim of the study was to determine the degree of influence of the main and additional factors on the rate and nature of crystallization of natural honey
The most characteristic structure and crystallization rate were observed for honey with the highest content of pollen grains of monofloral melliferous plants
Summary
The consistency of honey is an important property of its appearance, which is assessed when determining its organoleptic characteristics in accordance with regulatory documents. Consistency includes a complex of rheological properties of natural honey. These properties are interdependent on each other. These include crystallization, viscosity, thixotropy, surface tension, cohesion, adhesion, and so on. The term "consistency" is used to describe its structure. That is why an important point in describing the consistency of natural honey is describing the nature of its crystallization [1, 2]
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