Chemical composition and temperature influence on honey texture properties

Oroian, Mircea; Pădureț, Sergiu; Amariei, Sonia; Gutt, Gheorghe

doi:10.1007/s13197-015-1958-1

Cited by 14 publications

(12 citation statements)

References 39 publications

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“…40.5 and 80%, respectively) occur along with an almost equal glucose/fructose ratio (Devillers et al, 2004). Oroian et al (2016) found that the textural parameters were negatively influenced by the sum of the fructose and glucose and the ratio of these two compounds. According to White (1974), honey granulation is enhanced at temperatures from 13 to 15.5°C, but this process is retarded at temperatures below 0°C.…”

Section: Resultsmentioning

confidence: 82%

“…Stelmakienė et al (2012) assessed the rheological characteristics of Lithuanian honey and found very close and significant correlations between thixotropy and the index of flow consistency (direct), and between thixotropy and the flow behaviour index (inverse), however, no detailed data were provided by authors. Oroian et al (2016) reported that all studied typical TPA textural properties (hardness, adhesion, cohesiveness, springiness, gumminess, chewiness) and the viscosity of Romanian honeys were substantially positively influenced by one another (p < 0.001), and that the correlation coefficients were between 0.815 and 0.999. Similar and very close relationships for viscosity and other TPA parameters were also reported by Oroian et al (2017) in subsequent investigations.…”

Section: Resultsmentioning

confidence: 99%

“…However, many solid products exhibit liquid properties and many liquids exhibit the properties of solid foods (Bourne, 2002). The influence of temperature and chemical composition on the parameters of the texture profile analysis (TPA) of honey was previously evaluated by Oroian et al (2016). Furthermore, over the past 10 years consumers have expressed a preference for more monofloral honeys than polyfloral ones, which are much cheaper than single floral honeys (Belay et al, 2017;Oroian et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C

Florek¹,

Kędzierska‐Matysek²,

Teter³

et al. 2020

Int. Agrophys.

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The effects of storing honey for 18 months at room temperature or in a freezer as well as the impact of heating it to different temperatures (30, 40 and 50°C) were studied. The rheological parameters of fresh rapeseed honey were compared to those of the non-stored and unheated samples (control). The storage temperature significantly influenced the rheological behaviour of the honey (except adhesiveness). Higher values of all textural parameters were found in frozen honey in comparison with control and room temperature samples. However, in comparison with the control samples, higher values (around twice) of the dynamic viscosity, firmness, work and adhesive force were produced by honey stored at room temperature. Thermal treatment of the honey heated at 30, 40 and 50°C influenced a continuous decrease in all of the textural properties (with the exception of the cohesive force) compared to the control samples (20°C). The average change in the texture-temperature coefficient for dynamic viscosity, firmness, work, adhesiveness and adhesive force from 20 to 50°C was similar (between 6.62 and 4.09%). Significant, very close and positive Spearmen's rank correlations (0.894 ≤ r S ≤ 0.987) were observed for dynamic viscosity, firmness, work, adhesiveness and adhesive force. Lower correlations (0.524 ≤ r S ≤ 0.684) were found between the cohesive force and all of the other textural properties. K e y w o r d s : rapeseed honey, storage, temperature, rheology, texture

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Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C

Florek¹,

Kędzierska‐Matysek²,

Teter³

et al. 2020

Int. Agrophys.

View full text Add to dashboard Cite

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“…Similar effect of temperature on honey texture properties was reported by Oroian et al . (). In their report, the hardness of honey measured by texture profile analysis (TPA) technique, which is comparative to the firmness value in this study, reduced with increasing temperature.…”

Section: Resultsmentioning

confidence: 97%

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Sakdatorn

Thavarungkul

Srisukhumbowornchai

et al. 2018

Int J of Food Sci Tech

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Summary A non‐thermal technology using magnetic field (MF) can improve flowability of honey while maintaining its physicochemical quality. Effects of MF treatment on rheological and physicochemical properties of longan honey exposed to MF for 2 h at 15 °C and 28 °C were investigated and compared with those of non‐MF samples. Increasing MF strength at 28 °C caused a reduction in firmness (P ≤ 0.05), but not in consistency, index of viscosity and cohesiveness. The effects at 15 °C were greater. Newtonian behaviour was observed for all samples. Shear stress and viscosity were significantly reduced with increasing MF strength at 15 °C (P ≤ 0.05), but less at 28 °C. pH was also decreased. Total soluble solids content was increased at both temperatures (P ≤ 0.05). Colour index was not significantly affected by MF, whereas optical density was slightly increased at high MF strengths (P > 0.05). L* values for the MF treated samples were increased (P ≤ 0.05), giving lighter and more pleasant colour to the honey. MF treatment improved overall qualities of honey.

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“…The multilayer perceptron (MLP) is the most commonly used ANN for solving prediction tasks. MLP compared to polynomial model was employed by Oroian et al [15] for modeling relationships between honey chemical composition and textural properties. ANN model accuracy determined by R 2 values ranged between 0.92 and 0.99, and was slightly worse than accuracy of polynomial model.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of honey: the potential usability for quality assessment

Pentoś

Łuczycka

2017

Eur Food Res Technol

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Honey, as a valuable product of high price, is subject to illegal adulteration by adding water or inexpensive sweeteners as well as overheating. Therefore, cheap, quick, and reliable methods of honey quality assessment are of interest to the food industry and consumers alike. In this study, two dielectric honey parameters: relative permittivity and dielectric loss coefficient measured at frequencies below 1 MHz and at temperatures from 20 to 40 °C were considered as potential indicators of honey quality. For the data analysis, chemometric methods (artificial neural networks and two methods of extracting the contribution of independent variables) were employed. No significant differences in results of the relative contribution of input variables were found depending on frequency. Results lead to the conclusion that relative permittivity, which is significantly affected by pH, can be potentially useful for honey microbial contamination detection and dielectric loss coefficient, influenced mostly by HMF content, can be considered as an indicator of honey freshness.

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Chemical composition and temperature influence on honey texture properties

Cited by 14 publications

References 39 publications

Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C

Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Dielectric properties of honey: the potential usability for quality assessment

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