Publication
Changes in the chemical parameters during the production of água-mel from Portugal
| Summary: | Agua-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating sources (gas heating and electricity) were evaluated. All parameters, except moisture, increased over time, reaching a 'plateau' after 8 h of heating. Moisture, free acidity, HMF (hydroxymethylfurfural), colour, melanoidins, phenols and glucose depended on the producer and procedure for obtaining agua-mel. Kinetic parameters and correlation coefficients were determined. In general, changes in parameters during agua-mel production followed zero- and/or first-order kinetics, depending on the producer and heating system. |
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| Main Authors: | Miguel, Maria |
| Other Authors: | AAZZA, Smail; Antunes, Maria Dulce; Faleiro, Maria Leonor |
| Subject: | Container type First-order kinetic Heating type Zero-order kinetic Dieta mediterrânica |
| Year: | 2018 |
| Country: | Portugal |
| Document type: | article |
| Access type: | open access |
| Associated institution: | Universidade do Algarve |
| Language: | English |
| Origin: | Sapientia - Universidade do Algarve |
| Summary: | Agua-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating sources (gas heating and electricity) were evaluated. All parameters, except moisture, increased over time, reaching a 'plateau' after 8 h of heating. Moisture, free acidity, HMF (hydroxymethylfurfural), colour, melanoidins, phenols and glucose depended on the producer and procedure for obtaining agua-mel. Kinetic parameters and correlation coefficients were determined. In general, changes in parameters during agua-mel production followed zero- and/or first-order kinetics, depending on the producer and heating system. |
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