Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types

Date

2018-02-01

Author

Onur, Ipek
Mısra, N. N.
Barba, Francisco J.
Putnık, Predrag
Lorenzo, Jose M.
Gökmen, Vural
Alpas, Hami

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

47
views

0
downloads

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 = 220-330 MPa, T = 50/60 degrees C, t = 23/106 min), and ultrasound processing (US; at 24 kHz). The quality parameters evaluated for honey included liquefaction time, HMF content, diastase number, colour and viscosity. The best process conditions for maximising liquefaction were found to be P = 220 MPa, T = 50 degrees C, t = 106 min for HHP, and a 7 mm probe with 0.5 cycles (batch) for US treatment. US treatment is recommended over thermal processing owing to the convenience, shorter processing times, and less quality loss. Likewise, HHP treatment was shorter and with lower HMF values than thermal processing. In conclusion, ultrasound and HHP are both potential alternatives to thermal processing for liquefaction of honey crystals.

Subject Keywords

Ultrasound, Thermal-assisted high hydrostatic pressure, Honey, HMF, Diastase, Liquefaction

URI

https://hdl.handle.net/11511/47073

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2017.09.019

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effect of ultrasound and high hydrostatic pressure (hhp) on liquefaction and quality parameters of selected honey varieties. Basmacı, İpek; Alpas, Hami; Department of Food Engineering (2010) 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-, practicall...
Effects of nanoparticles on thermal degradation of polylactide/aluminium diethylphosphinate composites Kaya, Hatice; Özdemir, Esra; Kaynak, Cevdet; Hacaloğlu, Jale (2016-03-01) We investigated the thermal degradation characteristics of polylactide (PLA) aluminium diethylphosphinate (AlPi) composites involving SiO2, halloysite (HNT) and organically modified montmorillonite (OMMT) via direct pyrolysis mass spectrometry. Presence of nanoparticles, SiO2, HNT and OMMT affected both thermal stability and relative yields of thermal degradation products of PLA/AlPi. The transesterification reactions and interactions between PLA and AlPi were depressed in the presence of SiO2 and HNT. The ...
Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice MERT, Mecnun; BUZRUL, Sencer; Alpas, Hami (2013-03-01) Red and white grape juices were treated with high hydrostatic pressure (HHP) at three different pressures, temperature and time values to investigate the effects of HHP on natural microflora and some quality attributes of the juices. Increased pressure, temperature and time showed significant effect on the microbial reduction and no microbial growth were observed in HHP-treated grape juices up to 90 days. HHP had little or no effect on pH and color of the juices. Although 5-hydroxymethylfurfural (HMF) forma...
Influence of soot on radiative heat transfer in bubbling fluidized bed combustors Yaşar, Mehmet Soner; Selçuk, Nevin; Külah, Görkem (2021-08-01) The effect of soot particles and aggregates on radiative heat transfer in bubbling fluidized bed combustors is investigated. For this purpose, a soot radiative property model based on Rayleigh scattering theory is coupled with in-house developed 1-D gray and spectral radiation codes and a 3-D spectral radiation code based on method of lines solution of discrete ordinates method for the application of (i) a 1-D slab problem involving combustion gases and soot and (ii) freeboard of a 0.3 MWt atmospheric bubbl...
Effect of precipitation temperature and organic additives on size and morphology of ZnO nanoparticles Yildirim, Ozlem Altintas; Durucan, Caner (2012-06-01) Low temperature (25 degrees C-80 degrees C) synthesis of zinc oxide (ZnO) nanoparticles (<20 nm) at short synthesis periods (similar to 30 min) was achieved by precipitation. The precipitation system was formed using zinc acetate dihydrate as zinc source, ethylene glycol (EG) as solvent and polyvinyl pyrrolidone (PVP) as chelating agent. The size of spherical ZnO nanoparticles was manipulated by the choice of precipitation temperature (13.0 +/- 1.9 nm at 25 degrees C and 9.0 +/- 1.3 nm at 80 degrees C), whi...

Citation Formats

I. Onur et al., “Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types,” JOURNAL OF FOOD ENGINEERING, pp. 129–136, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47073.