Figures & data
Figure 1. Light microscopy and viscosity of honey from different regions of the province of Buenos Aires, Argentina, stored at −20°C for about 4 years. τ: shear stress; D: shear rate. () Upward shear rate sweep; (×) Downward shear rate sweet.
Figure 2. Moisture content of 102 honey samples stored at −20°C, as a function of their water activity (aw).
Figure 3. Absorbance at 660 nm (A660) as a function of moisture content of 140 samples of honey from different regions of the province of Buenos Aires, stored at −20°C.
Figure 4. Absorbance at 660 nm (A660) as a function of the relation [(glucose − moisture)/ fructose] of 88 honey samples stored at −20°C.
Figure 5. Absorbance at 660 nm (A660) as a function of the relation [moisture − (fructose/glucose)] of 88 honey samples stored at −20°C.
Figure 6. Firmness of 111 honey samples stored at −20°C as a function of their moisture content.
Figure 7. Adhesivity vs. firmness of 119 honey samples stored at −20°C.
