| Issue |
E3S Web Conf.
Volume 285, 2021
International Conference on Advances in Agrobusiness and Biotechnology Research (ABR 2021)
|
|
|---|---|---|
| Article Number | 05021 | |
| Number of page(s) | 8 | |
| Section | Food Technologies | |
| DOI | https://doi.org/10.1051/e3sconf/202128505021 | |
| Published online | 06 July 2021 | |
The influence of the moisture weight ratio and the activity of the invertase enzyme on the crystallization rate of natural honey
1
Ryazan State Agrotechnological University Named after P. A. Kostychev, 390048, Ryazan, Russian Federation
2
Federal Scientific Center of Beekeeping, 22, Pochtovaya Str., Rybnoe, 391110, Russian Federation
* Corresponding author: murashova.36@mail.ru
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.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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