Apimedica: Vacuum Heating Does Least Damage to Honey - 几种加工过程对蜂蜜特性影响的研究

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Apimondia Apimedica-Apiquality International Forum

Oct. 22-25, 2012Zhenjiang, China Study of Effect of Various Processing Procedures on Some HoneyCharacteristicsSayed Mazaher Sayedi 1, M.B.Farshineh Adl 3 , Ali RezaAbassian 2, Mahmoud Salesi 1 , Mohammad Behjatian Esfahani 1, ShahaboddinMosharaf 2 and S.M.K.Deylami1- Researcher of Agriculture and Natural Resources Researchcenter, Isfahan Province2- Scientific member of Agriculture and Natural ResourcesResearch center, Isfahan Province3- Member of Scientific Board Animal Science ResearchInstitute, Karaj-IranRaw or untreated honey, in addition to carbohydrates,organic acids, minerals, pigments, wax and pollen grain, contains activeenzymes, and volatile chemical substances which are either changed ordenaturized by heat and processing. The aim of this research was to determinethe effect of heating and treating in the two normal (55c) and vacuum (40c)conditions on honey and probability of modifications occurring in itsqualities.In this study, following collecting honey samples fromvarious parts of the country, destructive effect of heat in two normal andunder vacuum conditions was investigated. Following to processing, suchparameters as glucose, fructose, HMF and proline contents of raw and processedhoney were measured and compared.In this research project, in addition to the normallyassessed parameters, the proline level, a free amino acid constituting 50 to 85present of the total honey amino acids was measured as well. Prolineconcentration was assessed employing spectrophotometer at 510nm. Data wereanalyzed using SPSS software. Results of this study revealed that samplesprocessed at a 55c temperature suffered decreased proline and free acids andthat, this difference compared with raw honey and heating in vacuum at 40c wasquite significant. The glucose, fructose and PH levels showed no significantvariations. The level of hydroxyl methyl furfural in the honeys processed of55c was higher than in honey samples processed at either 40c at vacuumconditions and that of two raw honey however, this difference was notsignificant.Regarding the obtained results, it can be concluded thatunder vacuum conditions heating inflicts less damages to the biologicalsubstances of honey.
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