Effect of ultrasound heat treatment on the physiquechemical quality and crystallization process of honey
Honey is a product that has the ability to crystallize; this feature is related to the composition of honey, and to storage and processing temperature, which can alter the physical-chemical quality of the product. Honey can undergo various treatments aimed at obtaining a liquid consistency product, according to the taste of consumers. Currently, ultrasound technologies are vital to reduce the time of the honey liquefying process. The objective of this work was to determine the effect of ultrasound heat treatment on the physical-chemical quality and on the crystallization process of honey. A crystallized honey was treated with a water bath, equipped with ultrasound of 40 kHz frequency and 80 W of power, at 60oC, 50oC and 40oC, over a time range of 1 to 8 h. The physical-chemical quality of treated honeys was performed in accordance with the protocols of IRAM standards. Ultrasound treatment in combination with temperature has allowed to delay crystallization for a period of time greater than 300 days. Significant differences in moisture, color and absorbance content were observed, and not significant in HMF and acidity. The ultrasound system is presented as an alternative to replacing traditional liquefying systems; although some of the quality parameters were altered, these variations did not exceed the values provided for in the current regulations.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Facultad de Ciencias Agrarias y Forestales de la Universidad Nacional de La Plata
2022
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| Online Access: | https://revistas.unlp.edu.ar/revagro/article/view/14063 |
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