Alternatives to official analytical methods used for the water determination in honey |
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| Affiliation: | 1. University of Hohenheim, Institute of Food Technology, Garbenstraße 25, D-70593 Stuttgart, Germany;2. Food Products Unit, Institute for Health and Consumer Protection, Joint Research Centre, European Commission, I-21020 Ispra, Italy;1. Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 İstanbul, Turkey;2. Erciyes University, Engineering Faculty, Food Engineering Department, 38039 Kayseri, Turkey;3. Bayburt University, Engineering Faculty, Food Engineering Department, 69000 Bayburt, Turkey;1. Institute of Production Engineering, Cracow University of Technology, al. Jana Pawła II 37, 31-864 Kraków, Poland;2. Institute of Thermal and Process Engineering, Cracow University of Technology, al. Jana Pawła II 37, 31-864 Kraków, Poland;1. Institute of Biology, University of Graz, Universitätsplatz 2, 8010, Graz, Austria;2. Palacký University Olomouc, Department of Geoinformatics, 17. Listopadu 50, 771 46, Olomouc, Czech Republic;3. Palacký University Olomouc, Department of Biochemistry, Šlechtitelů 27, 783 71, Olomouc, Holice, Czech Republic;4. Czech Beekeepers Association, Staroměstská 2362/A, 370 04, České Budějovice, Czech Republic |
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| Abstract: | A modified Karl Fischer (KF) titration method (measurements at 50°C instead of room temperature) for the precise determination of the water content in honey has been developed together with the adjustment of a drying method using an infrared (IR) technique. The results obtained by this IR method applying a temperature between 98–100°C were found to be very similar to those obtained by the KF technique. In the second part of the study, the water concentration was determined in 39 authentic honey samples from various geographical and botanical origins using four different techniques: KF titration, refractive index measurements, official oven-drying method and a special oven method. Significant differences could be observed (maximum differences were in the range 0.9–5.1% absolute). The results obtained by KF titration were found to have the lowest standard deviations. With the exception of a few honey varieties, this method led to the highest values. |
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