Quality of chestnut honey modified by thermal treatment

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Article Title:	Quality of chestnut honey modified by thermal treatment
Authors:	Adriana Chiş*, Cornelia Purcărea
Affiliation:	Department of Food control, University of Oradea, Environment Protection Faculty
Abstract:	Honey is a natural product of animal origin very important in human diet from many points of view. Thermal treatment is used for processing reasons, the filling being facilitated by the decrees of viscosity. In the same time heating delays the crystallization process and prevents fermentation. Some of the minor constituents of honey, very important for its quality, are affected by heating. That is the case of HMF witch level is an indicator of freshness and proper storage. The present paper investigates the influence of thermal treatments, temperatures and period and a possible relation between HMF formation and pH alteration in Chestnut honey during this process. The samples of Chestnut honey purchased on the market in Oradea, Bihor and their main physico-chemical characteristics were determined mainly according to IHC methods: moisture, electrical conductivity, ash, HMF, ph, acidity (total, free and lactones), diastase activity, sugars, proline. The experimental values meet the European Council criteria. The samples were heated at 70°C for 1, 4, 8, 12, 24, 36 and 48 hours. Then they were cooled down to 4 °C by immediately plunging the tubes in an ice bath and analyzed for HMF and pH. The formation of HMF is strongly dependent on time at all testing temperatures, direct correspondence improves by the rising of temperature for R2 from 96.36% at 500 C to 98.65% at 700 C and 900C. The very significant difference between initial values and those found after treatment appears before the allowed limit for HMF (40 mg/kg – Council Directive, 2001) is reached for 50, 60 and 700C unlike the situation recorder at 90 0C. The decreases of pH depend on the applied temperature from 12.7% at 500C to 41.6% at 900C, regarding the initial value. The effect is very strong in the first day at all temperatures ranging between 77% at 500C to 89% at 900C, from the total decrees. The results lead to the conclusion that Chestnut honey can be conditioned until 600C without over crossing the admitted limit for HMF and the acidity of the environment influences the formation of HMF especially in the first 24 h of thermal treatment.
Keywords:	chestnut honey, HMF, thermal treatment, pH
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*Correspondence:	Chiş A. M.. University of Oradea, Department of Food Control, Environment Protection Faculty, no. 26, Gen. Magheru Bd., Oradea, 410048, tel. +40-744-696943. e-mail: andichis @yahoo.com