dc.contributor |
Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
dc.contributor |
Sepulcre Sánchez, Francesc |
dc.contributor.author |
Kabbani, Dania |
dc.date |
2010-06 |
dc.identifier.uri |
http://hdl.handle.net/2099.1/10639 |
dc.language.iso |
eng |
dc.publisher |
Universitat Politècnica de Catalunya |
dc.rights |
info:eu-repo/semantics/openAccess |
dc.subject |
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Productes d'origen animal |
dc.subject |
Àrees temàtiques de la UPC::Enginyeria química::Química física::Cristal·lografia |
dc.subject |
Honey -- Manufacturing processes |
dc.subject |
Liquation |
dc.subject |
Crystallization |
dc.subject |
Ultrasonics |
dc.subject |
Mel d'abelles -- Fabricació |
dc.subject |
Liquació |
dc.subject |
Cristal·lització |
dc.subject |
Ultrasons |
dc.title |
Effect of liquefynig crystallized honey through an ultrasound bath |
dc.type |
info:eu-repo/semantics/masterThesis |
dc.description.abstract |
Crystallization of honey is a common process of the honey industry. Liquid honey is preferred by most of
the consumers and by food companies for ease of handling and a better method compared to expensive
and time-consuming heating is required to retard the crystallization process in honey, such as
ultrasound. The present work details the treatment process for liquefying crystallized honey using highpower
low -frequency ultrasound waves. This research is important to the concern within the honey
industry that the heating used to liquefy crystallized honey is reducing the quality of honey, particularly
its flavour. Therefore, it was necessary to determine whether it is feasible to replace the present heat
treatment used for the liquefaction of naturally crystallized or candied honey with an ultrasound (US)
treatment. The experiments were performed in an ultrasound bath and a thermal bath to compare the
effectiveness of the treatments. First, the effect of an US treatment relative to heat treatment on the
liquefaction of candied honey was studied via the viscosity and the crystal content. Second, the effect of
the ultrasound treatment on honey quality was determined by analyzing the main quality parameters
such as the hidroxymethylfurfural (HMF) content, the diastase and glucose-oxidase activity, the sugar
composition and the water activity. The results obtained in this research point to a successful
application of the ultrasound technology for the liquefaction of honey. Ultrasound treatment speeds up
the liquefaction of honey in a temperature range of 40-50 ○C. Moreover, no increase of the HMF content
was found and neither a decrease of the diastase activity. In addition, the ultrasound treatment did not
affect the honey water activity, or the sugar composition. The crystal content of the ultrasound-treated
samples presented a clearer and transparent honey than only heat-treated honey samples. The number
and size of the crystals were also smallest. The only negative impact that was found is the diminution of
the glucose oxidase activity after long periods of sonication for more than one hour. |