Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content
Hydroxymethylfurfural (HMF) is one of the compounds formed due to the heat treatment and storage of honey and the maximum level of HMF in honey have been set in 40 ppm under codex standards. In this study, the effects of heating temperature (55, 65 and 75 °C), heating duration (10, 20 and 30 min) as...
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2017-11-01
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doaj-d78f2df62f4b467da694937b5958134f2020-11-25T00:28:42ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682017-11-0173 (27) پاییز7788535597Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural contentS. Seyyedi Mansoor0L. Roufegari-Nejad1M.Sc Graduate in Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, IranDepartment of Food Sciences, Tabriz Branch, Islamic Azad University, Tabriz, IranHydroxymethylfurfural (HMF) is one of the compounds formed due to the heat treatment and storage of honey and the maximum level of HMF in honey have been set in 40 ppm under codex standards. In this study, the effects of heating temperature (55, 65 and 75 °C), heating duration (10, 20 and 30 min) as well as storage temperature (25 and 40 °C) were assayed during the three months of storage, based on response surface methodology. The effect of the above-mentioned variables on physicochemical properties (Lab color factors, pH, and moisture) and HMF content (based on spectrophotometric technique) of the samples was studied. Prediction model of each treatment was calculated. The outcomes during the 45 and 90 days of storage were analyzed. Results showed that temperature, time of heat treatment and storage duration had no effect on pH, moisture content, and color; while storage temperature had a significant effect on L* and a*. HMF content was affected by of all the variables so that its rate was increased significantly with increasing thermal process and storage time. Among the studied samples, HMF content was exceeded the standard limit in the sample heated at 75 °C for 20 min and kept at 40 °C for 90 days. The optimal level of HMF resulted by heating at 55 °C for 10 min and under the storage temperature of 25 °C for 45 days.http://jfh.iaut.ac.ir/article_535597_b04487b4b0eb68c9a99b270249d0a5d4.pdfHoneyHydroxymethylfurfuralResponse surface methodologyStorageThermal Process |
collection |
DOAJ |
language |
fas |
format |
Article |
sources |
DOAJ |
author |
S. Seyyedi Mansoor L. Roufegari-Nejad |
spellingShingle |
S. Seyyedi Mansoor L. Roufegari-Nejad Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content Bihdāsht-i Mavādd-i Ghaz̠āyī Honey Hydroxymethylfurfural Response surface methodology Storage Thermal Process |
author_facet |
S. Seyyedi Mansoor L. Roufegari-Nejad |
author_sort |
S. Seyyedi Mansoor |
title |
Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content |
title_short |
Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content |
title_full |
Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content |
title_fullStr |
Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content |
title_full_unstemmed |
Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content |
title_sort |
thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content |
publisher |
Islamic Azad University, Tabriz Branch |
series |
Bihdāsht-i Mavādd-i Ghaz̠āyī |
issn |
2228-7647 2476-6968 |
publishDate |
2017-11-01 |
description |
Hydroxymethylfurfural (HMF) is one of the compounds formed due to the heat treatment and storage of honey and the maximum level of HMF in honey have been set in 40 ppm under codex standards. In this study, the effects of heating temperature (55, 65 and 75 °C), heating duration (10, 20 and 30 min) as well as storage temperature (25 and 40 °C) were assayed during the three months of storage, based on response surface methodology. The effect of the above-mentioned variables on physicochemical properties (Lab color factors, pH, and moisture) and HMF content (based on spectrophotometric technique) of the samples was studied. Prediction model of each treatment was calculated. The outcomes during the 45 and 90 days of storage were analyzed. Results showed that temperature, time of heat treatment and storage duration had no effect on pH, moisture content, and color; while storage temperature had a significant effect on L* and a*. HMF content was affected by of all the variables so that its rate was increased significantly with increasing thermal process and storage time. Among the studied samples, HMF content was exceeded the standard limit in the sample heated at 75 °C for 20 min and kept at 40 °C for 90 days. The optimal level of HMF resulted by heating at 55 °C for 10 min and under the storage temperature of 25 °C for 45 days. |
topic |
Honey Hydroxymethylfurfural Response surface methodology Storage Thermal Process |
url |
http://jfh.iaut.ac.ir/article_535597_b04487b4b0eb68c9a99b270249d0a5d4.pdf |
work_keys_str_mv |
AT sseyyedimansoor thermalprocessingoptimizationofhoneyusingphysicochemicalpropertiesandhydroxymethylfurfuralcontent AT lroufegarinejad thermalprocessingoptimizationofhoneyusingphysicochemicalpropertiesandhydroxymethylfurfuralcontent |
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