Effect of storage and processing temperatures on honey quality

Abstract EN

The purpose of this research was to assess the impact of heating and storage conditions on the diastase number, invertase number and hydroxymethylfurfural (HMF) in three types of Iraqi honey from (Haj-Umran, Shaqlawa and Sedacan).

Average values of the physico-chemical characteristics of fresh honey were as follows : HMF 3.916 mg / Kg, diastase number 17.66 , invertase number 17.27, proline 707 mg / Kg, reducing sugar 64.59 %, sucrose 5.07 %, moisture 17.593 %, ash 0.204 %, pH 3.9 total acidity 28.763 mg/Kg and E.C.

0.287 ms / cm.

The three types of honey were heated at 55, 65, 75 ◦C for 5, 15, 20, 25 minutes then the honey samples were left to room temperature(20-23◦C) and stored at this ambient temperature for 26 weeks to be assessed.

The changes in the HMF, diastase number, inverses content were observed.

Heating treatment applied to honey did not effect on diastase number and inverses, except the effect storage time.

While, HMF content of honey samples affected significantly from storage time and heating.