Comportamento termico e fisico di mieli tipici

In this work the thermal and physical behaviour of a number of selected honeys has been investigated, also with reference to the scarcity of data found in literature. The AA studied water activity, rheological and thermal behaviour of honeys, by means of dew point hygrometry, rotational and dynamic rheometry and differential scanning calorimetry. Water activity analysis confirmed liquid honey as newtonian fluid and showed apparent pseudoplasticity of honey when crystallized. Thermophysical properties studies allowed hone most important phasetransitions to be defined, allowing to draw a representative state diagram for this product; besides, glass transition temperature shift after melting of crystallized honeys allowed the AA to elaborate an indirect method for the evaluation of crystallinity degree.