Determination of Moisture in Honey

Determination of Moisture in Honey

Honey, which is hygrascopic, that is, with excellent water absorption, is a viscous liquid containing a large amount of various sugars and a small amount of amino acids, lipids, vitamins and minerals. Due to its water absorption feature, moisture content may vary depending on environmental conditions. Moisture content in honey may be affected, especially depending on storage conditions.

With the increase in the amount of moisture in the honey, honey containing water is fermented and a distinctly sour taste and small bubbles, surface swelling or foaming can be seen in honey due to these alcohol-producing yeasts. Moisture content must be determined clearly, as the moisture-dependent fermentation affects the taste characteristics of honey.

The conditions of the fermentation process, which has the risk of occurring in honey, are as follows:
- For less than 18% moisture content, if the yeast does not exceed 1000, there will be no fermentation.
- Between 18% and 19%, if the yeast does not exceed 10, there will be no fermentation.
- More than 19% moisture content, in any case there is a danger of fermentation.