Induced crystallization is carried out by adding fine crystals to the liquid honey in order to increase the rate of the process and to obtain a uniform and stable product. The aim of this research was to describe the kinetic of crystallization of honey and the evolution of its physical properties on the basis of different fructose/glucose ratio. To three honey samples selected on the basis of increasing fructose/glucose ratios, 5% of fine crystals have been added, before storage at 14 °C until complete crystallization. During storage, kinetic of crystallization were determined by differential scanning calorimetry and microstructure by a polarising microscope. Moreover, variations of water activity, colour and texture parameters were evaluated during storage.

The Avrami equation was found to well describe the crystallization kinetic, although the relation of the Avrami parameters with the nucleation and crystal growth is not entirely clear.

The composition of honey was found to influence not only the rate of crystallization, but also the qualitative parameters of sample texture and colour, leading to more pronounced changes during honey storage as the amount of crystallized glucose increased.

通过向液体蜂蜜中添加细晶体来进行结晶，以提高加工速度并获得均匀稳定的产品。这项研究的目的是在不同的果糖/葡萄糖比的基础上，描述蜂蜜结晶的动力学及其物理性质的演变。在以增加的果糖/葡萄糖比为基础选择的三个蜂蜜样品中，添加了5％的细晶体，然后在14°C下储存直至完全结晶。在储存过程中，通过差示扫描量热法测定结晶动力学，并通过偏光显微镜测定其微观结构。此外，在储存过程中评估了水分活度，颜色和质地参数的变化。

尽管Avrami参数与成核和晶体生长之间的关系尚不完全清楚，但发现Avrami方程很好地描述了结晶动力学。

发现蜂蜜的成分不仅影响结晶速率，而且影响样品质地和颜色的定性参数，导致蜂蜜储存过程中随着结晶葡萄糖量的增加而发生更明显的变化。