Studying the effect of heat treatment and storage on quality and properties of some types of honey
2022
Raghad Hafez Salloum
Heating honey accelerates certain chemical reactions that reduce its quality during storage. The aim of this study is to evaluate the effect of temporary heat treatment of honey on the variance of quality characteristics during storage. Where citrus honey was used, as well as mountain honey; The mean values of the results of chemical and physical tests conducted on fresh citrus honey were as follows: hydroxymethylfurfural 2.1 mg/kg, diastase number 10.6, vitamin C 2.7 mg/100g, sucrose 1.8%, moisture 17.6%, ash 0.223%, pH 3.38 The total acidity is 25.2 mq/kg. As for mountain honey, the mean values of diastase, vitamin C, ash, pH and sucrose were higher, respectively: 18.8-3.91 mg/100g - 0.265% - 3.48 - 2.2%; And less, with a moisture content of 16.2%, a total acidity of 22.3 mq/kg, and a hydroxymethylfurfural of 1.90 mg/kg.The honey samples were subjected to heating at (45-60-70) °C in a water bath for (15-30) minutes, after which they were left to cool at room temperature, and were stored for four months at room temperature (25-20) °C. ° Where physical and chemical tests were carried out every month for 4 months. Changes in diastase activity were observed as well as in colour, acidity, vitamin C, hydroxymethylfurfural and ash. The treatment and storage period (at room temperature) did not significantly affect most of the studied traits except for the percentage of ash, diastase, viscosity, vitamin C and HMF, and all of them remained within the limits of the Syrian standard and CODEX.
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Este registro bibliográfico ha sido proporcionado por National Centre for Agro. Inform. and Documentation, Ministry of Agriculture and Agrarian Reform