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Instrument för mätning av HMF

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Sten-Åke Lindell:
HMF in honey

HMF is a decomposition product of sugars formed in honey during heat processing and storage. Testing HMF in honey is very important for determining honey authenticity. Upon storage, HMF content increases by 2-3 mg/kg per year, depending on the pH value and on storage temperature.
The amount of HMF present in honey is therefore an indicator of freshness and the heat processing performed on the honey, and it can be used as a guide to storage length. Some European bee federations, among them Germany, Belgium, or Italy, market a part of their honey as "quality honey" with a maximum of 15 mg HMF per kg.
The EU demands a maximum of 40 mg/kg for honey produced under European conditions and 80 mg/g for honey of declared origin from regions with tropical climate.

Sten-Åke Lindell:
Specifikation på tillgängliga mätstickor till RQflex 10.

Mätsticks till mätningar som börjar i Juni (honung i kupan).

1) extra kalibreringskit.
2) extra strip adapter.
3) extra check set.

4) Test HMF.
5) pH 1,0 - 5,0 + pH 4,0 - 9,0.

6) Glucose test med tillbehör.
7) Total sugar (summa glukos + fruktos).

Total Sugar - Glucose = fruktoshalten!

https://docs.google.com/open?id=0B7qClAm5m4rga25Ic0VycnJzenc

Curt Augustsson:
Hur går det med dina mätningar av HMF Sten-Åke?

Sten-Åke Lindell:
Mätningar pågår kontinuerligt. Jag har mest koll på egen honung. När alla mätningar är klara skall jag redovisa dem.

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