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E-mail: thrasia@agro.auth.gr

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1. 4
(Manikis & Thrasyvoulou, 2001)
* % / -/ /
14.1-21.3 0.92-1.41 0.04-0.21 5.3-12.9
25.2-29.3 1.4-1.80 0.19-0.39 1.08-1.80
26.3-32.6 1.45-2.01 0.18-0.39 1.26-1.49
35.2-41.3 1.92-2.45 0.43-0.56 1.01-1.14
= , = =
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(Manikis &
Thrasyvoulou, 2001) :

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3. (/) %
(Manikis & Thrasyvoulou, 2001)

/ 14 15 16 17 18 19 20 21
23 1.64 1.53 1.43 1.35 1.27 1.21 1.15 1.09
24 1.71 1.60 1.50 1.41 1.33 1.26 1.20 1.14
25 1.78 1.66 1.56 1.47 1.38 1.31 1.25 1.19
26 1.85 1.75 1.62 1.53 1.44 1.36 1.30 1.23
27 1.92 1.80 1.68 1.58 1.50 1.42 1.35 1.28
28 2.00 1.86 1.75 1.64 1.55 1.47 1.40 1.33
29 2.07 1.93 1.81 1.70 1.61 1.52 1.45 1.38
30 2.14 2.00 1.87 1.76 1.66 1.57 1.50 1.42
31 2.21 2.06 1.94 1.82 1.72 1.63 1.55 1.47
32 2.28 2.13 2.00 1.88 1.77 1.68 1.60 1.52
33 2.35 2.20 2.06 1.94 1.83 1.73 1.65 1.56
34 2.42 2.26 2.12 2.00 1.89 1.78 1.70 1.61
35 2.50 2.30 2.18 2.06 1.94 1.84 1.75 1.66
36 2.57 2.40 2.25 2.11 2.00 1.89 1.80 1.71
37 2.60 2.47 2.31 2.17 2.06 1.94 1.85 1.75
38 2.71 2.53 2.37 2.23 2.11 1.99 1.90 1.80
39 2.78 2.60 2.44 2.29 2.17 2.05 1.95 1.85
40 2.85 2.66 2.50 2.35 2.22 2.10 2.00 1.90
41 2.92 2.73 2.56 2.41 2.27 2.15 2.05 1.95
42 3.00 2.80 2.62 2.47 2.33 2.21 2.10 1.99
43 3.07 2.86 2.68 2.52 2.38 2.26 2.15 2.04
44 3.14 2.93 2.75 2.58 2.44 2.31 2.20 2.09
45 3.21 3.00 2.81 2.64 2.50 2.36 2.25 2.14

3, 23%
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25%, 15%

(26-29%)
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70 C 5 ,
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Kalogerea
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9 KHz (30 ). Liebl (1977)
(18 KHz)
1500 ,
.

Thrasyvoulou et al, (1994) (23

KHz)
60 oC 30.


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mg/kg
(Na) 18,0 6-35 76,0 9-400
(Ca) 49,0 23-68 51,0 5-266
(Mg) 19,0 11-56 35,0 7-126
(Fe) 3,0 2-5 10,0, 1-341
(Cu) 0,3 0,1-0,7 0,6 0,4-1,1
(Mn) 0,3 0,2-0,5 4,1 0,5-9,5
(Cl) 52,0 23-75 113,0 48-201
(P) 35,0 23-50 47,0 27-58
(S) 58,0 36-108 100,0 56-126
439,6 22,4-986,2 2112,7 268,9-5954,6

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5:
Nematospora ashbya gossupii
Saccharomyces bisporus
Saccharomyces torulosus
Schizosaccharomyces
octosporus
Schwanniornyces occidentilis
Torula mellis
Zygosaccharomyces spp.
Zygosaccharomyces barkeri
Zygosaccharomyces japonicus
Zygosaccharomyces mellis
Zygosaccharomyces mellis acidi
Zygosaccharomyces
nussbaumeri
Zygosaccharomyces prionanus
Zygosaccharomyces richteri

39 ,
2 Candida apis (13 ), Candida
magnoliae (5 ) Zygosaccharomyces rouxii (21 ) (
.,1994)

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18,1 19,0% 10
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19,1 20,0%
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Lochhead (1933)

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17%.

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6.
(Munro, 1943)
C (poise)
13,7 600,0
20,6 189,6
29,0 68,4
39,4 21,4
48,1 10,7
71,1 2,6

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(White, 1979)


% 20 C % 20 C % 20 C
13,0 1,4457 16,0 1,4295 19,0 1,4101
14,0 1,4404 17,0 1,4237 20,0 1,4027
15,0 1,4350 18,0 1,4171 21,0 1,3950

18,3%
,
60%.

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 15

, , (1994)
. 351:67-73.
Dyce E.J. (1975) Producing finely granulated or creamed honey. Chapter 10,
293-306. In The Honey a Comprehensive Survey. Edit. Eva Crane
Haydak Mykola (1955) The nutritional value of honey. Am. Bee J. 95(5)185-
191
Liebl DE (1977) Method of preserving honey. United States Patent No 4
050952, 1p
Lochhead A.G.(1933) Factors concerned with the fermentation of honey.
Zentbl.Bakt.Parasitde II Abt.88:296-302
Manikis I & Thrasivoulou A.(2001) The relation of physicochemical
characteristics of honey and the crystallization sensitive parameters. Apiacta
XXXVI (3):106-112
Munro J.A. (1943) The viscosity and thixotropy of honey. J. Econ. Ent.
36(5):769-777
(1962) . .
. . .88
Kalogereas SA (1958) Preliminary report on the effect of ultrasonic waves on
the crystallization of honey. Science 121:339-340
Thrasyvoulou A. J. Manikis and D. Tselios (1994). Liquefying crystallized
honey with ultra-sonic waves. Apidologie 25(2):297-302.
White JW (1979) Composition of honey 157-194 In The Honey A
Comprehensive Survey (Ed. Eva Crane) Heinemann: London, pp 609