Long-term changes in naturally produced honey depending on processing and temperature

Radtke, J.; Lichtenberg-Kraag, Birgit

doi:10.1080/00218839.2018.1494893

Cited by 8 publications

(7 citation statements)

References 33 publications

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“…Supplementary to this, 56 days after the end of stirring, the unstirred honey and the sample stirred with the stirring impeller were whiter than the other samples (ANOVA and Student-Newman-Keuls, alpha = 0.05; Figure 1b). The decrease in whiteness during honey storage is consistent with the findings of Visquert [34] as well as Radtke and Lichtenberg-Kraag [26]. The mouthfeel While the crystal size decreased over time, the whiteness decreased also.…”

Section: Influence Of the Stirring Device On Creaminesssupporting

confidence: 88%

“…An amount of 25 kg of honey was stirred per machine. There the honey was stirred until the color changed from transparent brown to yellowish white, and the honey's viscosity just allowed the honey to be filled in glass jars [26]. In order to determine the end of the stirring process, we used a modified version of the "finger test" commonly used by beekeepers: a plastic tongue depressor of 15 cm × 1.8 cm size was dipped 2 cm deep into the honey and pulled 10 cm, which formed a groove.…”

Section: Materials and Treatment Of Honeymentioning

confidence: 99%

“…To initiate crystallization, the addition of already crystallized seed honey is frequently recommended in such a way that the fine seed crystals will act as primary crystallization nuclei [14,[24][25][26][27]33,35]. In addition, the seed honey may be pretreated to reduce the size of the crystallization nuclei [24,27,36].…”

Section: Influence Of the Stirring Temperature And The Addition Of Se...mentioning

confidence: 99%

“…The smallest crystals were found at a temperature of 15 • C and a stirring speed of 540 rpm. Radtke and Lichtenberg-Kraag [26] reported the homogenization of honey from the beginning of crystallization to a creamy consistency and the storage of honey in a cold room as optimal conditions. Tappi et al [27] reported that controlling the crystallization process by adding crystallization nuclei in the form of well-crystallized seed honey and stirring leads to a uniform honey texture.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel

Meixner

Weber

Lella

et al. 2022

Foods

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Spring blossom honey from regions with many rape fields tends to crystalize rapidly after harvesting. The crystallization process needs to be controlled by stirring in order to avoid the formation of coarse crystals and to ensure the creaminess of honey. The aim of this study was to investigate how various parameters of the stirring process influence the creaminess of spring blossom honey in order to give recommendations for beekeeping practices. The creaminess was quantified by measuring the crystal size by microscopic analysis, measuring the whiteness index by color analysis using CIE Lab and by sensory analysis. We investigated the influence of five stirring parameters, including the type of stirring device, honey pretreatment, stirring temperature (14 °C to room temperature), stirring interval (1 to 24 times) and stirring time (1–15 min) on the creaminess of honey. We found that the stirring temperature is the most important factor for honey creaminess. At the optimal temperature of 14 °C, other factors like seed honey, stirring time and stirring interval have only a neglectable effect. If the optimal temperature of 14 °C cannot be maintained, as it may happen in beekeepers’ practice, sieving the honey with a mesh size of 200 µm before stirring, the addition of seed honey prepared with a kitchen food processor, and using a stirring screw and stirring several times per day is recommended.

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Section: Influence Of the Stirring Device On Creaminesssupporting

confidence: 88%

Section: Materials and Treatment Of Honeymentioning

confidence: 99%

Section: Influence Of the Stirring Temperature And The Addition Of Se...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel

Meixner

Weber

Lella

et al. 2022

Foods

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show abstract

“…High moisture content can also be determined by late harvesting of honey or early harvesting of unripe honey [ 118 ]. The high-water content in honey causes fermentation and changes its taste and stability [ 119 , 120 ]. The glucose/water content ratio (G/W) is an indicator of honey crystallization.…”

Section: Resultsmentioning

confidence: 99%

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

Scripcă

Amariei

2021

Foods

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The aim of this study was to evaluate and compare the effect of antibiotic and pesticide residues on the physicochemical properties of unifloral and multifloral honey. The mineral elements content of honey was analyzed and correlated with antibiotic and pesticide residues, and a positive correlation was found between manganese and neonicotinoids. Potassium was found to be the most abundant mineral compound. Correlations were found between mineral content, color, and the content of antibiotic and pesticide residues of honey. In meadow honey, residues of antibiotics and pesticides were undetectable. In some of the other types of honey, the maximum residue limits regulated by European legislation were exceeded. Endosulfan residue was found in mint and rapeseed, honey with 0.42 and 5.14 ng/g, respectively. Neonicotinoids were found in 27% of the analyzed honey samples. Chloramphenicol was identified only in rapeseed honey, with concentrations ranging from 0.2 ng/g to 0.8 ng/g. Nitrofurans were found in 14%, and nitroimidazoles were found in 6% of the analyzed samples. According to EU legislation that is in force, the use of antibiotics in beekeeping is not allowed. The MRLs for neonicotinoids are 50 ng/g, and for coumaphos, the maximum limit is 100 ng/g. For the other pesticide residues, the maximum limit is 10 ng/g. The results of statistical analysis obtained using principal component analysis (PCA) showed a major difference in the levels of contamination of raspberry and meadow honey and the other types of honey.

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Shelf-life prediction of pot-honey subjected to thermal treatments based on quality attributes at accelerated storage conditions

2022

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Long-term changes in naturally produced honey depending on processing and temperature

Cited by 8 publications

References 33 publications

Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel

Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

Shelf-life prediction of pot-honey subjected to thermal treatments based on quality attributes at accelerated storage conditions

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