Determination of Moisture (Moisture) in Honey

Honey, produced from nectar or honeydew, contains a certain amount of water (approximately 17 percent). Variability in the water content of honey affects its quality, stability, processability, and storage. Moisture content in honey is generally measured by determining its refractive index. The percentage is then calculated from this measured value using an experimental formula or conversion table. An alternative method is the Karl Fischer titration. Developed by Karl Fischer to determine moisture content in honey, this method is a newer, simplified approach and is considered reliable.

The moisture content of honey is an important quality criterion that determines the honey's ability to remain stable and resist spoilage by yeast fermentation. Because the possibility of fermentation of honey in storage increases with moisture content. The refractive index is a value that decreases proportionally with increasing water content and is therefore used to determine the moisture content in honey.

Honey is an aqueous dispersion of particles, inorganic ions, organic materials and most importantly sugars. Most of the physical properties of honey are defined by the concentration and composition of carbohydrates.

The more precisely the moisture content of the honey sample is analyzed, the more precisely the absolute moisture content of the analyzed batch is calculated. With a resolution of up to six figures, the moisture content of honey is analyzed with extreme precision, even in large batches. Moisture content is very important as it determines the quality and storage properties of honey.

In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests carried out in this context, there are also moisture (moisture) determination services in honey.