Food | Determination of Moisture in Honey
The moisture content of honey is an important quality criterion for determining the capability of honey to remain stable and to resist spoilage by yeast fermentation.
Honey, as extracted from the comb, is an aqueous dispersion of materials with a wide range of particles, inorganic ions, saccharides and other organic materials, like yeasts, enzymes or pollen grains. Sugars are the major ingredients in honey. Most physical properties of honey are defined by the types nd concentrations of these carbohydrates. The moisture content of honey determines the capability of honey to remain stable and to resist spoilage by yeast fermentation. The higher the honeys moisture content, the higher the probability that the honey will ferment during storage.
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