{"id":8265,"date":"2019-11-21T10:11:37","date_gmt":"2019-11-21T02:11:37","guid":{"rendered":"https:\/\/delimfg.com\/?p=8265"},"modified":"2024-07-05T11:09:42","modified_gmt":"2024-07-05T03:09:42","slug":"interpretacao-de-mel-cristalizacao","status":"publish","type":"post","link":"https:\/\/delimfg.com\/pt\/interpretation-of-honey-crystallization\/","title":{"rendered":"Interpreta\u00e7\u00e3o da cristaliza\u00e7\u00e3o do mel"},"content":{"rendered":"<blockquote><p>O mel foi deixado por muito tempo, por que h\u00e1 uma camada de subst\u00e2ncia branca sob o mel? O que \u00e9 isso? \u00c9 a\u00e7\u00facar?<\/p>\n<p>DELI FOODS Resposta: Ol\u00e1, a subst\u00e2ncia branca n\u00e3o \u00e9 a\u00e7\u00facar. Esta \u00e9 a cristaliza\u00e7\u00e3o do mel, o que significa que a glicose no mel se torna cristalina em baixas temperaturas.<\/p><\/blockquote>\n<h2>Cristaliza\u00e7\u00e3o do Mel<\/h2>\n<p>A cristaliza\u00e7\u00e3o do mel \u00e9 um problema frequentemente encontrado no processo de comer mel. Conforme o tempo passa e a temperatura muda, o mel tende a mudar de l\u00edquido para cristalino, e a cor muda de \u00e2mbar para claro. Essa mudan\u00e7a no mel muitas vezes faz com que algumas pessoas entendam mal que \u00e9 causada pela incorpora\u00e7\u00e3o do mel no a\u00e7\u00facar. Na verdade, esta \u00e9 uma mudan\u00e7a natural no mel, n\u00e3o o resultado da mistura de a\u00e7\u00facar.<\/p>\n<p><strong>Quais fatores afetam a cristaliza\u00e7\u00e3o do mel?<\/strong><\/p>\n<p>A velocidade de cristaliza\u00e7\u00e3o do mel \u00e9 afetada pela temperatura. \u00c9 mais facilmente cristalizado a 13 a 14 graus Celsius e pode ser restaurado ao seu estado l\u00edquido original a 70 graus Celsius.<\/p>\n<p>A cristaliza\u00e7\u00e3o do mel tamb\u00e9m est\u00e1 relacionada ao tipo de mel e \u00e0 umidade do mel. Por exemplo, mel de ac\u00e1cia e mel de jujuba n\u00e3o s\u00e3o f\u00e1ceis de cristalizar, enquanto mel como mel de colza e mel de girassol \u00e9 f\u00e1cil de cristalizar.<\/p>\n<p>Em suma, a cristaliza\u00e7\u00e3o do mel \u00e9 um fen\u00f4meno f\u00edsico, sua composi\u00e7\u00e3o qu\u00edmica, valor nutricional n\u00e3o mudou e n\u00e3o afetar\u00e1 a qualidade do mel. O cristal cristalizado \u00e9 a glicose. N\u00e3o \u00e9 mel misturado com a\u00e7\u00facar. Na verdade, o mel que \u00e9 misturado com a\u00e7\u00facar n\u00e3o \u00e9 f\u00e1cil de cristalizar. O mel de f\u00e1cil cristaliza\u00e7\u00e3o \u00e9 mel puro, e a cristaliza\u00e7\u00e3o n\u00e3o afeta a qualidade e o consumo.<\/p>\n<p>Onde comprar os produtos de mel, escolha DELI FOODS, servi\u00e7o de qualidade One-stop far\u00e1 voc\u00ea se sentir confort\u00e1vel conosco. A miss\u00e3o da DELI FOODS \u00e9 ajudar os compradores a terem sucesso por meio de produtos e servi\u00e7os.<\/p>","protected":false},"excerpt":{"rendered":"<p>Honey has been left for a long time, why is there a layer of white substance under the honey? What is it? Is it sugar? DELI FOODS Answer: Hello, the white substance is not sugar. This is the crystallization of honey, which means that the glucose in honey becomes crystalline at low temperatures. Crystallization of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8266,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/posts\/8265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/comments?post=8265"}],"version-history":[{"count":1,"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/posts\/8265\/revisions"}],"predecessor-version":[{"id":10785,"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/posts\/8265\/revisions\/10785"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/media\/8266"}],"wp:attachment":[{"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/media?parent=8265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/categories?post=8265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delimfg.com\/pt\/wp-json\/wp\/v2\/tags?post=8265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}