Physical characteristics of Honey
Colour: As per Pfund
Grader:
Water
White:
Extra White:
White:
Extra Light Amber:
Light Amber:
Amber:
Dark Amber:
|
0 -
9mm
9 - 19mm
20 - 34mm
45 - 50mm
51 - 85mm
86 - 114mm
> 114mm |
Specific Gravity: Dependent on Water content:
15.0% moisture @ 20°C 1.423 approx.
18.0% moisture @ 20°C 1.417 approx.
*** Floral source can also affect Specific Gravity
Viscosity:
Temperature and moisture content are the main determinants
of viscosity. Viscosity of Honey decreases rapidly as the temperature
rises. A change of 1% moisture is equivalent to about 3.5°C in its
effect on viscosity. Nectar source will also have an impact on viscosity.
In most cases this is minor but in the case of thixotropic honeys
(for example manuka), this may be greater.
Some typical values for clover honey
|
At
16% moisture
14°C
20°C
30°C
40°C
50°C
70°C
|
600 poise
190 poise
65 poise
20 poise
10 poise
3 poise
|
 |
At
25°C
13.7% moisture
14.2% moisture
15.5% moisture
17.1% moisture
18.2% moisture
19.1% moisture
20.2% moisture
21.5% moisture
|
420
poise
270 poise
138 poise
70 poise
48 poise
35 poise
20 poise
14 poise
|
 |
Hygroscopicity
Honey will reach an equilibrium of moisture
content depending on the relative humidity, and will generally
speaking absorb moisture from the air until that equilibrium is
reached. This may make the honey more susceptible to fermentation.
Also this characteristic may be of interest in
food preparations containing honey, where the tendency to stay
moist may be an advantage, or a disadvantage depending on the
finished product.
The composition of the two main sugars in honey
(glucose and fructose) will affect the hygroscopicity
(fructose being the main hygroscopic component) and these are
in turn a function of honey source. |
|
 |
Crystallisation
The two major sugars in honey (glucose and
fructose) are the main factor in determining the tendency
for a honey to crystallise. Water content also plays a part. Generally
the higher the glucose, the faster honey crystallises and the higher
the fructose, the slower it crystallises.
Three formulas have been proposed for prediction
of crystallisation tendency.
1.
Glucose / Water.
2.
Fructose / Glucose
3.
(Glucose-Water) / Fructose
|
<
1.7 stays liquid
> 1.64 stays liquid
< 0.27 stays liquid
|
> 2.1 will crystallise
<
1.25 will crystallise
>
0.42 will crystallise
|
Other factors can also play a part in crystallisation
that may affect the above formulas' ability to accurately predict
crystallisation tendency. These include higher molecular weight sugars
(oligosaccharides), acidity and Available Water.
Specific Heat:
Liquid Honey: 0.54 - 0.60 (higher moisture content
= higher SH value) Creamed Honey: up to 0.73
Thermal Conductivity:
from 118 X 10-5 to 143 X 10-5 cal/cm sec°C
Colloidal Properties:
I
soelectric point: 4.30
pH Balance:
3.9
Freezing Point:
15% solution from -1.43 to -1.53° C
68% solution -12.01°C
Water Activity:
0.5 - 0.6 AW
