Effect of ultrasound and high hydrostatic pressure (hhp) on liquefaction and quality parameters of selected honey varieties.

Download

index.pdf

Date

2010

Author

Basmacı, İpek

Metadata

Show full item record

Item Usage Stats

297
views

106
downloads

Heat treatment (around 50°C) is a major step in honey filling and packaging that is applied before filtration to decrease viscosity, reduce the moisture level, to destroy yeasts, liquefy crystals and delay crystallization. As a result, formation of Hydroxy Methyl Furfural (HMF), decrease in enzymatic activity, color deterioration, decrease in viscosity and many other structural changes are observed. HMF is produced as a result of Maillard reaction and/or hexose dehydration -which is undesirable-, practically, it is found in fresh honey in low levels, and increases due to heat treatment, storage temperature, pH (acidity) and sugar concentration of honey. HMF level and diastase number are important quality parameters and shelf life indicators of honey. Alternatives of v heat treatment may be the use of ultrasound and high hydrostatic pressure (HHP) to decrease viscosity, liquefy honey and thus minimise adverse affects of heat treatment. Therefore, the aim of this study is to evaluate the effect of HHP (220-330 MPa, 50-60°C, time) and ultrasound (24 kHz) on liquefaction and quality parameters (HMF, diastase number, color and viscosity) of different honey varieties (sunflower, cotton and canola) and to compare the changes with heat treated (50°C and 60°C, time) and untreated honey. Based on the results of the chemical and physical analysis, for HHP treatment the best treatment combination was determined as 220 MPa, 50°C, 106 min. For ultrasound treatment the best treatment combinations were determined as 7 mm probe- 0.5 cycle (batch) applications. On this basis the study points out that Ultrasound and HHP can be suggested as alternative methods to traditional thermal treatment for the liquefaction of honey crystals. When compared to thermal treatment, Ultrasound is advantageous in shorter application times, slight changes in quality parameters and ease in operation. HHP treatment is also an alternative method with shorter application times and lower HMF values.

Subject Keywords

Food engineering., AC Collections, Collected Works 1-199, Series

URI

http://etd.lib.metu.edu.tr/upload/12611606/index.pdf
https://hdl.handle.net/11511/19417

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types Onur, Ipek; Mısra, N. N.; Barba, Francisco J.; Putnık, Predrag; Lorenzo, Jose M.; Gökmen, Vural; Alpas, Hami (2018-02-01) In industrial production, thermal processing of honey at 50 degrees C commonly induces liquefaction, i.e. it reduces the crystal count and viscosity and delays any subsequent crystallization. Unfortunately, thermal treatment can generate toxic 5-hydroxymethylfurfural (HMF), thereby resulting in quality reduction. Considering this, the present work aims at evaluating the influence of (two) processing technologies as alternatives to thermal processing of honey, namely high hydrostatic pressure (HHP; P = 220-3...
EFFECTS OF SEMPERFRESH(TM) AND JOHNFRESH(TM) FRUIT COATINGS ON POSTSTORAGE QUALITY OF ANKARA PEARS Şümnü, Servet Gülüm (Wiley, 1994-08-01) Pears were coated with different concentrations of Semperfresh or with Johnfresh edible coatings after storage for five months at 0C to determine the effects of coatings on poststorage quality. Coating levels were effective for extending the poststorage life and delaying ripening. Both Semperfresh and Johnfresh treated pears had better color, firmness, ascorbic acid, titratable acidity, soluble solid retention than control pears. Although Semperfresh was effective for the reduction of respiration and weight...
Effect of synthesis media pH and gel separation technique on properties of copper incorporated SBA-15 catalyst Akti, Filiz; Balci, Suna; Doğu, Timur (2019-10-01) Cu-SBA-15 catalysts were synthesized hydrothermally under acidic and slightly higher acidic conditions via solid separation by either gel filtration or evaporation. XRD (X-ray diffraction) patterns and HRTEM (high resolution transmission electron microscopy) images showed that metal loading caused little changes in the ordered structure of SBA-15. Characteristic structural SBA-15's bonds and acid sites were observed in FTIR (Fourier transform infrared) spectrums and synthesis under high pH was created chang...
Effect of high hydrostatic pressure on seed germination, microbial quality, anatomy-morphology and physiological characteristics of garden cress (Lepidium sativum) seedlings İŞLEK, Cemil; Altuner, Ergin Murat; Ceter, Talip; Alpas, Hami (Informa UK Limited, 2013-06-01) High hydrostatic pressure is a non-thermal food processing technology that is found to increase the percentage of germination, decrease the germination time and improve the microbial quality of seeds. In this study, pressures of 100-400MPa for 10min at 30 degrees C are used to compare the percentage of germination, the microbial quality of seeds, chlorophyll a and b, and total phenolic compounds concentrations in seedlings, and the anatomy-morphology characteristics of garden cress. Enhanced reductions of t...
Effects of spray drying temperature and additives on the stability of serine alkaline protease powders Namaldi, Aysegul; Çalık, Pınar; Uludağ, Yusuf (2006-01-01) In this study, after production by recombinant Bacillus subtilis (BGSC-1A751), carrying pHV1431:: subc gene in the complex medium and separation of solids from the fermentation broth, serine alkaline protease (SAP) was dried in order to investigate the stabilization during spray drying and subsequent storage. The effect of air inlet temperature of the spray dryer between T = 70 and 130 degrees C and the effect of protective additives, glucose and maltodextrin, at 0-2% (w/v) on SAP activity during spray dryi...

Citation Formats

İ. Basmacı, “Effect of ultrasound and high hydrostatic pressure (hhp) on liquefaction and quality parameters of selected honey varieties.,” M.S. - Master of Science, Middle East Technical University, 2010.