کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4908919 | 1427088 | 2017 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Thermal properties of honey as affected by the addition of sugar syrup
ترجمه فارسی عنوان
خواص حرارتی عسل به علت اضافه شدن شربت قند
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کلمات کلیدی
کالریمتری اسکن دیفرانسیل، تقلب انتقال شیشه، عسل، شربت،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 213, November 2017, Pages 69-75
Journal: Journal of Food Engineering - Volume 213, November 2017, Pages 69-75
نویسندگان
Lara Sobrino-Gregorio, MarÃa Vargas, Amparo Chiralt, Isabel Escriche,