Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Prediction of Water Activity for honey and sugar solution on mixing ratio

벌꿀 및 당액의 혼합비에 따른 수분활성도 예측

  • Sim, Won-Gun (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Lee, Un-Hyun (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Kang, Hyun-Ah (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, College of Agriculture, Chungnam National University)
  • 심원근 (충남대학교 농과대학 식품공학과) ;
  • 이은현 (충남대학교 농과대학 식품공학과) ;
  • 강현아 (충남대학교 농과대학 식품공학과) ;
  • 장규섭 (충남대학교 농과대학 식품공학과)
  • Published : 1995.12.31
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Abstract

In order to distinguish the honey in the market whether it is real or not simply and conviniently, the changes of water activity was investigated due to the addition of starch syrup and sucrose solution to the honeys such as Korean, Acacia, Chestnut and Mixed. The regression equations were obtained to predict the water activity of the honeys. In general, the honey was below 21% in moisture, below 0.6% in ash, 420 to 710cP in the viscosity, 0.57 to 0.62 in the water activity and 77 to 80brix in sugar content. The water activity of the samples were higher as the quantity of starch syrup and sucrose solution added increased. Starch syrup was more influence than sucrose solution. The regression equations between water activity and starch syrup concentration of honeys were obtained and $R^2$ value were higher than 0.90.

시중에 유통되고 있는 꿀의 진위 여부를 보다 간편한 방법으로 판별하고자, 토종꿀, 아카시아꿀, 밤꿀 및 잡꿀의 4종류의 꿀에 물엿과 설탕 용액의 혼합비를 달리 조제하여, 이의 수분활성도 및 색도 변화를 측정하고, 이를 예측할 수 있는 회귀식을 도출하였다. 시료꿀의 수분 함량은 21% 이하였고, 회분은 0.6%이하였으며, 점도는 420~710cP, 수분 활성도는 0.57~0.62, 당도는 77-80brix의 범위였다. 당액의 첨가량이 많을수록 수분활성도값이 높아졌으며, 물엿보다 설탕 용액의 영향이 더 큰 것으로 나타났다. 물엿의 혼합비가 별꿀의 수분활성도에 미치는 영향을 회귀식으로 도출한 결과 일차방정식을 얻었으며 이때의 $R^2$값은 0.9이상이었다.

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