This work |
|
|
Turkey |
|
|
aw = 0.014 MC + 0.264 |
0.886 |
706 flower |
15.0-20.4 |
0.470-0.563 |
aw = 0.016 MC + 0.262 |
0.848 |
257 pine |
15.1-20.4 |
0.492-0.589 |
Manzanares et al. (2014)Manzanares, A. B., García, Z. H., Galdón, B. R., Rodríguez, E. R., & Romero, C. D. (2014). Physicochemical characteristics of minor monofloral honeys from Tenerife, Spain. Food Science and Technology (Campinas), 55, 572-578.
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|
|
Spain |
|
|
aw = 0.017 MC + 0.308
|
0.818
|
86 flower |
15.4-17.4 |
0.56-0.60 |
Silva et al. (2016)Silva, V. M. D., Carvalho, L. A. D., Oliveira, N. L. D., Torres, R. D. A. Fo, & Resende, J. V. D. (2016). Rheological and thermal properties of selected Brazilian honeys from various floral origins. Journal of Texture Studies, 47(3), 208-219. http://dx.doi.org/10.1111/jtxs.12174. http://dx.doi.org/10.1111/jtxs.12174...
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|
|
Brazil |
|
|
aw = 0.014 MC + 0.347 |
0.783 |
40 flower |
14.3-19.0
|
0.537-0.625
|
Shafiq et al. (2014)Shafiq, H., Shahid, A., & Farid, M. Z. (2014). Physico-chemical properties of honey produced in the central region of punjab, Pakistan. Life Sciences Leaflets, 52(3), 40-51.
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|
|
Pakistan |
|
|
aw = 0.019 MC + 0.262 |
0.831 |
10 flower |
18.3-21.0 |
0.568-0.616 |
Abramovic et al. (2008)Abramovic, H., Jamnik, M., Burkan, L., & Kac, M. (2008). Water activity and water content in Slovenian honeys. Food Control, 19(11), 1086-1090. http://dx.doi.org/10.1016/j.foodcont.2007.11.008. http://dx.doi.org/10.1016/j.foodcont.200...
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|
|
Slovenia |
|
|
aw = 0.020 MC + 0.205
|
0.920
|
75 flower |
14.0-18.6
|
0.479-0.557
|
aw = 0.021 MC + 0.210
|
0.729
|
75 honeydew |
13.4-18.0
|
0.438-0.591
|
Chirife et al. (2006)Chirife, J., Zamora, M. C., & Motto, A. (2006). The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys. Journal of Food Engineering, 72(12), 287-292. http://dx.doi.org/10.1016/j.jfoodeng.2004.12.009. http://dx.doi.org/10.1016/j.jfoodeng.200...
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|
|
Argentina |
|
|
aw = 0.018 MC + 0.262 |
0.969 |
36 flower |
15.0-21.0 |
0.521-0.676
|
Gleiter et al. (2006)Gleiter, R. A., Horn, H., & Isengard, H. D. (2006). Influence of type and state of crystallization on the water activity of honey. Food Chemistry, 96(3), 441-445. http://dx.doi.org/10.1016/j.foodchem.2005.03.051. http://dx.doi.org/10.1016/j.foodchem.200...
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|
|
Germany |
|
|
aw = 0.017 MC + 0.497 |
0.771 |
166 flower |
14.1-22.6
|
0.497-0.614
|
aw = 0.014 MC + 0.530 |
0.776 |
128 honeydew |
13.6-18.3
|
0.523-0.610
|
Schroeder et al. (2005)Schroeder, A., Horn, H., & Pieper, H. J. (2005). The correlation between moisture content and water activity (aw) in honey. Deutsche Lebensmittel-Rundschau, 101(4), 139-142.
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|
|
Germany |
|
|
aw = 0.018 MC + 0.280 |
0.707 |
83 flower |
14.0-21.5 |
0.482-0.608 |
aw = 0.018 MC + 0.238 |
0.721 |
106 honeydew |
12.6-18.4 |
0.477-0.602 |
Cavia et al. (2004)Cavia, M. M., Fernáez-Muiño, M. A., Huidobro, J. F., & Sancho, M. T. (2004). Correlation between moisture and water activity of honeys harvested in different years. Journal of Food Science, 69(5), 368-370. http://dx.doi.org/10.1111/j.1365-2621.2004.tb10699.x. http://dx.doi.org/10.1111/j.1365-2621.20...
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|
|
Spain |
|
|
aw = 0.020 MC + 0.267 |
0.794 |
90 flower |
14.1-22.0
|
0.531-0.691
|
Beckh et al. (2004)Beckh, G., Wessel, P., & Lüllmann, C. (2004). Natürliche Bestandteile des Honigs: Hefen und Deren Stoffwechselprodukte–Teil 2: Der Wassergehalt und die Wasseraktivität als Qualitatsparameter mit Bezug zum Hefewachstum. Deutsche Lebensmittel-Rundschau, 1, 14-17.
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|
|
International |
|
|
aw = 0.013 MC + 0.334
|
0.698
|
19 flower |
16.2-20.8 |
0.543-0.617 |
aw = 0.016 MC + 0.296
|
0.821
|
11 honeydew |
15.1-20.3 |
0.523-0.630 |
Lazaridou et al. (2004)Lazaridou, A., Biliaderis, C. G., Bacandritsos, N., & Sabatini, A. G. (2004). Composition, thermal and rheological behaviour of selected Greek honeys. Journal of Food Engineering, 64(9), 9-21. http://dx.doi.org/10.1016/j.jfoodeng.2003.09.007. http://dx.doi.org/10.1016/j.jfoodeng.200...
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|
|
Greece |
|
|
aw = 0.013 MC + 0.339
|
0.698
|
9 flower |
13.8-17.9 |
0.540-0.584 |
Salamanca et al. (2001)Salamanca, G. G., Perez, F. C., & Serra, B. J. A. (2001). Determinacion de la actividad de agua en mieles colombianas de las zonas de Bocaya y Tolima. Francia: Apiservices Galerıa Apícola Virtual. Retrieved from http://www.apiservices.com/articulos/salamanca/actividad_agua.htm
http://www.apiservices.com/articulos/sal...
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|
|
Colombia |
|
|
aw = 0.272 MC + 0.016
|
0.956 |
96 |
18.8-19.6 |
0.574-0.590 |
Estupinan et al. (1998)Estupinan, S., Sanjuan, E., Millan, R., & Gonzales-Cortes, M. A. (1998). Calculo y aplicacion de modeles de prediccion de actividad de agua en mieles artesanales. Microbiologie-Aliments-Nutrition, 16(4), 259-264.
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|
|
Gran Canaria |
|
|
aw = 0.020 MC + 0.255 |
0.662 |
60 flower |
NA |
0.562-0.661 |
Sanz et al. (1995)Sanz, S., Gradillas, G., Jimeno, F., Perez, C., & Juan, T. (1995). Fermentation problem in Spanish North-Coast honey. Journal of Food Protection, 58(5), 515-518. http://dx.doi.org/10.4315/0362-028X-58.5.515. http://dx.doi.org/10.4315/0362-028X-58.5...
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|
|
Spain |
|
|
aw = 0.024 MC + 0.138
|
0.981
|
21 flower |
15.8-22.2 |
0.55-0.69 |
Estupinan et al. (1993)Estupinan, S., Sanjuan E, & Millan, R. (1993). Agua y actividad de agua en mieles artesanales. determinación y significado. Boletín Informativo de la Asociación de Apicultores de Gran Canaria, 2(3), 27-29.
|
|
|
NA |
|
|
aw = 0.018 MC + 0.248
|
0.947 |
NA |
NA |
NA |
Ruegg & Blanc (1981)Ruegg, M., & Blanc, B. (1981). The water activity of honey and related sugar solutions. Lebensmittel-Wissenschaft + Technologie, 14(10), 1-6.
|
aw = 0.018 MC + 0.271
|
0.812 |
Various countries 88 flower& honeydew |
NA |
NA |
No correlation |
Boussaid et al. (2015)Boussaid, A., Chouaibi, M., Rezig, L., Missaoui, R., Donsí, F., Ferrari, G., & Hamdi, S. (2015). Physicochemical, rheological, and thermal properties of six types of honey from various floral origins in Tunisia. International Journal of Food Properties, 18(12), 2624-2637. http://dx.doi.org/10.1080/10942912.2014.1001072. http://dx.doi.org/10.1080/10942912.2014....
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|
|
Tunisia |
|
|
|
aw = 0.012 MC + 0.390
|
0.226
|
152 flower |
17.2-20.1 |
0.56-0.65 |
Al-Mahasneh et al. (2012)Al-Mahasneh, M. A., Rababah, T. M., Amer, M., & Al-Omoush, M. (2012). Modeling physical and rheological behavior of minimally processed wild flowers honey. Journal of Food Processing and Preservation, 38(4), 21-30.
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|
|
Jordan |
|
|
aw = 0.033 MC + 0.030
|
0.306
|
64 flower |
16.1-17.3 |
0.495-0.557 |
Adenekan et al. (2010)Adenekan, M. O., Amusa, N. A., Lawal, A. O., & Okpeze, V. E. (2010). Physico-chemical and microbiological properties of honey samples obtained from Ibadan. Journal of Microbiology and Antimicrobials, 2(8), 100-104.
|
|
|
Nigeria |
|
|
aw = 0.001 MC + 0.488
|
0.003
|
10 flower |
14.6-22.1 |
0.41-0.57 |
Gomes et al. (2010)Gomes, S., Dias, L. G., Moreira, L. L., Rodrigues, P., & Estevinho, L. (2010). Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, 48(2), 544-548. PMid:19909782. http://dx.doi.org/10.1016/j.fct.2009.11.029. http://dx.doi.org/10.1016/j.fct.2009.11....
|
|
|
Portugal |
|
|
aw = 0.012 MC + 0.729 1
|
0.042 1
|
5 flower |
15.9-17.2 |
0.47-0.56 |
Lazaridou et al. (2004)Lazaridou, A., Biliaderis, C. G., Bacandritsos, N., & Sabatini, A. G. (2004). Composition, thermal and rheological behaviour of selected Greek honeys. Journal of Food Engineering, 64(9), 9-21. http://dx.doi.org/10.1016/j.jfoodeng.2003.09.007. http://dx.doi.org/10.1016/j.jfoodeng.200...
|
|
|
Greece |
|
|
aw = 0.007 MC + 0.471
|
0.140
|
14 pine |
13.9-18.9 |
0.559-0.663 |
aw = 0.007 MC + 0.463
|
0.107
|
10 fir |
13.0-15.2 |
0.550-0.609 |