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Updated: Jan 24, 2026
Methods of Ex Situ and In Situ Investigations of Structural Transformations: The Case of Crystallization of Metallic Glasses
Published on: June 7, 2018
Investigation of water state during induced crystallization of honey
Silvia Tappi1, Luca Laghi2, Amanda Dettori3
1Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy.
Abstract:
This work studied water state of honey during crystallization, obtained statically and dynamically, by differential scanning calorimetry (DSC), water activity (aw) assessment and time domain nuclear magnetic resonance (TD-NMR). Crystallization was induced by adding 5% of crystallized honey to three honey samples with different fructose/glucose ratio, the key characteristic for honey crystallization. Samples were stored at 14 °C. Dynamic crystallization was obtained by using an impeller. DSC showed that the dynamic crystallization was faster than the static one, the latter characterized by two phases, showing different rates. The crystallization rate did not affect aw, that remained below 0.600. TD-NMR allowed to separately observe two kinds of protons, both pertaining to liquid sugars, one chemically exchanging with water and one not exchanging with it. The combination of techniques allowed speculating that the two crystallization methods led to crystals of different size and shape.
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