Processing of Honey: A Review

Subramanian, R.; Hebbar, H. Umesh; Rastogi, N. K.

doi:10.1080/10942910600981708

Cited by 171 publications

(150 citation statements)

References 23 publications

Supporting

Mentioning

134

Contrasting

Unclassified

Order By: Relevance

“…On the other hand, when crystallization occurs in a controlled manner, it is possible to have products such as creamy honey, in which a large number of very small crystals are not perceived during gustation (MORA-ESCOBEDO et al, 2006;SUBRAMANIAN et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Bhandari et al (1999) summarized some methods to avoid the crystallization of honey, including storage at freezing temperatures (-40 °C), thermal treatment for dissolving the crystals at higher temperatures (> 45 °C), the addition of inhibitors such as ascorbic and isobutyric acids and the adjustment of the glucose and fructose or water contents (SUBRAMANIAN et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of temperature and homogenization on honey crystallization

Costa

Kaspchak

Queiroz

et al. 2015

Braz. J. Food Technol.

View full text Add to dashboard Cite

SummaryThis work aimed to verify the influence of prior homogenization and storage temperature on the crystallization of honey. Honeys from Campos Gerais, PR Brazil, were used for the experiments. The samples were subjected to homogenization at 0, 180, 360 and 540 rpm for 15 minutes and stored at 15 °C or 25 °C. Crystallization was monitored by the colour, absorbance at 660 nm and moisture analysis. At the end of the experiment, the crystal sizes were determined by optical microscopy and laser diffraction. It could be observed that the samples kept at 15 °C and homogenized by agitation at 360 or 540 rpm showed crystal formation after 7 days of storage, while all the samples stored at 25 °C showed crystal formation after 20 days. It was also observed that the effect of temperature was much more pronounced than that of mechanical agitation during homogenization. All the samples stored at 15 °C developed crystals that were smaller than 20 μm.Key words: Size distribution; Crystals; Honey. ResumoO objetivo deste trabalho foi verificar a influência da homogeneização prévia e da temperatura de armazenamento na cristalização do mel. Mel da região dos Campos Gerais/PR (Brasil) foi usado para os experimentos. As amostras foram submetidas a homogeneização sob agitação de 0, 180, 360 ou 540 rpm por 15 minutos e armazenadas a 15 °C ou 25 °C. A cristalização foi monitorada por meio de análises de cor, absorbância a 660 nm e umidade. Ao final dos experimentos, o tamanho dos cristais formados foi determinado por microscopia ótica e difração a laser. Pode-se observar que as amostras mantidas a 15 °C homogeneizadas sob agitação de 360 e 540 rpm apresentaram formação de cristais após 7 dias de armazenamento, enquanto todas as amostras armazenadas a 25 °C formaram cristais após 20 dias de armazenamento. Observou-se que a temperatura teve um efeito mais pronunciado na cristalização do que a agitação durante a etapa de homogeneização. Todas as amostras armazenadas a 15 °C apresentaram cristais menores que 20 μm.Palavras-chave: Distribuição de tamanho; Cristais; Mel.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of temperature and homogenization on honey crystallization

Costa

Kaspchak

Queiroz

et al. 2015

Braz. J. Food Technol.

View full text Add to dashboard Cite

show abstract

“…The effect of thermal treatment is known to vary among honeys of different botanical origin [10,8]. For instance, Fallico [1] stated that, at low heating temperatures (50 °C), eucalyptus, orange, Italian sainfoin and chestnut honey samples from Italy developed distinct amounts of HMF.…”

Section: Introductionmentioning

confidence: 99%

“…Hydroxymethylfurfural (HMF) content and diastase activity are quality parameters that are heatsensitive as they are increasing or decreasing respectively according to the intensity of the heating process [1,8]. For instance, Bogdanov [1] points out that thermal treatment, which may destroy the diastase activity, should be as long as 31 days at 40 °C, but it can be shortened to 1.2 h at 80 °C.…”

Section: Introductionmentioning

confidence: 99%

“…However, an uncontrolled thermal processing of honey may also result in product quality deterioration and even in caramelization due to significant losses that occur in color, texture, flavor, enzymatic activity and nutritive value. In fact, its low thermal conductivity makes uniform heating throughout a large body of honey very difficult and the use of high temperature heat sources like open flames or boiling water baths may quickly lead to significant alterations of the desirable characteristics of honey.Hydroxymethylfurfural (HMF) content and diastase activity are quality parameters that are heatsensitive as they are increasing or decreasing respectively according to the intensity of the heating process [1,8]. For instance, Bogdanov [1] points out that thermal treatment, which may destroy the diastase activity, should be as long as 31 days at 40 °C, but it can be shortened to 1.2 h at 80 °C.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Effect of Thermal Treatment on the Quality of Honey Samples from Crete

Blidi¹,

Gotsiou²,

Sofia³

et al. 2017

AFSE

View full text Add to dashboard Cite

Abstract. The aim of the current study was to investigate the effect of the main thermal treatments used in practice by beekeepers and packagers on hydroxymethylfurfural content and diastase activity of Cretan honey. Results showed a significant alteration of both quality parameters under heating at 65 °C for 6 h (P<0.05) while heating at 45 °C for 24 h was found to be the least severe treatment with regards to the variation of the two quality parameters (P<0.05). After heating, a significant differentiation was also observed in the variation of both HMF content and diastase activity according to the botanical origin of the honey sample (P<0.05). Pine honey was the most resistant sample in hydroxymethylfurfural formation in all heating procedures and multifloral honey was the least altered in its enzymatic activity through the whole thermal process.Keywords: Honey, thermal treatment, botanical origin, HMF, diastase activity. IntroductionHoney is composed of a complex mixture of water, carbohydrates and numerous other minor compounds. In fact, it includes more than 400 different substances including organic acids, proteins, enzymes, aroma substances, mineral substances, pigments and waxes [1]. Considering the interest generated by all the properties associated with honey, several processing operations have been introduced to ensure a safe, pleasant and homogeneous presentation of the final product [1]. These processing steps generally require exposure to heat in order to reduce viscosity and to prevent crystallization or fermentation of the honey [1]. Gonnet et al [1] were the first to suggest heating at 78 °C for 6-7 min as the best pasteurizing condition to avoid damage to the quality of honey. Since then, a wide range of heating temperatures ranging from 30 to 140 °C for a few seconds up to several hours have been practiced by honey producers worldwide, with the aim to reduce the water content in honey below 20% for shelf life prolongation [1,2,3]. Subramanian [1] suggested that conventional honey processing includes preheating (to about 40 °C), straining, clarification by means of filtration and heating of the product at 60-65 °C for 25-30 min. In industrial plants, heating is done in special large surface heat exchange systems used with a heat source only a few degrees above the temperature to which the honey is to be heated [1]. However, an uncontrolled thermal processing of honey may also result in product quality deterioration and even in caramelization due to significant losses that occur in color, texture, flavor, enzymatic activity and nutritive value. In fact, its low thermal conductivity makes uniform heating throughout a large body of honey very difficult and the use of high temperature heat sources like open flames or boiling water baths may quickly lead to significant alterations of the desirable characteristics of honey.Hydroxymethylfurfural (HMF) content and diastase activity are quality parameters that are heatsensitive as they are increasing or decreasing respectively according to the intensit...

show abstract

Crystallization Kinetics and Applications to Food and Biopolymers

Ahmed

Basu

2017

Glass Transition and Phase Transitions in Food and Biological Materials

View full text Add to dashboard Cite

Processing of Honey: A Review

Cited by 171 publications

References 23 publications

Influence of temperature and homogenization on honey crystallization

Influence of temperature and homogenization on honey crystallization

Effect of Thermal Treatment on the Quality of Honey Samples from Crete

Crystallization Kinetics and Applications to Food and Biopolymers

Contact Info

Product

Resources

About