QUALITY OF HONEY SUBJECTED TO HOMOGENIZATION AT DIFFERENT STORAGE TIME
Abstract
The influence of technological processing by homogenization of
natural honey on the storage period of honey samples after homogenization is
investig at edin the article. The initial values of quality indices (water content,
content of reducing sugars, diastase activity, content of hydroxymethylfurfural,
acidity) were investigated. Honey samples were stored at the temperature 10 ± 2 °
C and 18 ± 2 ° C and analyzed after 1, 2 and 3 years of storage for quality in
compliance with Ukrainian NationalStandard 4497 and SOU 01.25-37-373.2005.
The colorofhoneysubjected tohomogenization became darker within the storage
time. The structure of the crystals changed and their number increased with time.
After 3 years of storage at the temperature of 10 ± 2 °C and 18 ± 2 °C the honey
has stratified for fraction - solid light and syrup dark. This suggests that
honeysubjected tohomogenization should be stored not more than two years. We
indicated decrease in water activity by 0,3 % and increase the content of
hydroxymethylfurfural by 0,7 mg / kgin natural honeyafter technological treatment.
The diastase activity has decreased by 1.2 units and a sucrose content by 1.2 %.
Content of reducing sugars decreased by 0.6 %. The acidity of untreated honey
after homogenization decreased by 1.4 (mol / dm3) / kg.
Keywords: qualityindixes, control, natural honey, honey subjected
to homogenization, shelf life
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