Physical and structural properties of honey crystallized by static and dynamic processes

The aim of the present study was to investigate the main physical and structural properties of honey during static and dynamic induced crystallization. For this aim, three honey samples, chosen with different F/G (fructose/glucose) ratios, were analysed for content of glucose crystals, colour, texture, viscosity and microscopic observations during the two processes. Correlation of data was analysed through Pearson coefficient and Principal Component Analysis. Results showed that the dynamic process allowed to reduce by 5–6 folds the time necessary to reach full crystallization. Moreover, while during static crystallization crystals progressively grew in size, the constant stirring of the mass allowed to obtain products characterized by low hardness and viscosity, due to the formation of micro-crystals. The dynamic process led to final crystallized honeys with very similar colour and structural characteristics although starting from very different initial values.