Processing of Honey: A Review

  title={Processing of Honey: A Review},
  author={Rangaswamy Subramanian and H. Umesh Hebbar and Navin Kumar Rastogi},
  journal={International Journal of Food Properties},
  pages={127 - 143}
Thermal processing of honey eliminates the microorganisms responsible for spoilage. Microwave heating, infrared heating, ultrasound processing, and membrane processing have been explored as alternatives to conventional heat processing. Microwave heating provides a rapid method for achieving the desired level of yeast reduction with reduced thermal damage. Infrared heating is not as rapid as microwave heating but desired results are achieved in a relatively shorter duration (3 to 4 minutes… Expand
Diastase number changes during thermal and microwave processing of honey.
Kowalski S., Lukasiewicz M., Bednarz S., Panuś M . (2012): Diastase number changes during thermal and microwave processing of honey . Czech J. Food Sci., 30: 21-26. The presented paper covers theExpand
Rapid Detection of Thermal Treatment of Honey by Chemometrics-Assisted FTIR Spectroscopy
Honey, as a nutritious natural sweetener produced by honeybees, offers a unique biochemical composition with great benefit to human health. Transportation and storage conditions as well as violationsExpand
The effects of vacuum cooling to post-pasteurized honey on diastase enzyme activity and physical properties of Riau Forest Honey
Honey is defined as a traditional natural liquid which usually has a sweet taste derived from the nectar of flowers. The main component of honey is a natural saturated sugar solution consisting of aExpand
Effect of thermal treatment on the biochemical composition of tropical honey samples
Honey is usually subjected to filtration and heating for bottling before commercialization. However, there is no standard procedure available for thermal treatment on honey. Honey is thermally heatedExpand
A Review on the Effect of Processing Temperature and Time duration on Commercial Honey Quality
Raw honey after harvesting is usually strained and filtered to remove suspended materials including pollen, proplis and bee wax prior to heating for commercial processing. Heating honey is toExpand
Effect of Thermal and Non-Thermal Treatment on the Quality of Honey: A Review
In recent year, there has been an increasing amount of studies on the quality of honey particularly physicochemical properties and its nutritional value. Unfortunately, these properties will beExpand
Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1.
It is demonstrated that MW thermal heating completely abolished honey antib bacterial activity whereas conventional thermal treatment at 45 and 55°C did not affect the antibacterial activity of honey samples. Expand
Honey moisture reduction and its quality
The paper discusses about the different honey moisture reduction systems designed by research workers as well as beekeepers at farm level and the different quality parameters affected by thermal treatment of honey. Expand
Thermal treatment effect on the biochemical composition of honey samples
Thermal treatment of honey is commonly carried out to prevent honey from fermentation, crystallization and to facilitate bottling. However, this treatment is known to change the biochemicalExpand
Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing.
Formation of HMF in honey treated with a microwave field was faster in comparison with the conventional process, and changes in the antioxidant properties of honey subjected to thermal or microwave processing might have been botanical origin dependent. Expand


Microwave and Infrared Heat Processing of Honey and Its Quality
Application of microwave and infrared radiation was explored for thermal processing of honey and its effect on the physico-chemical characteristics as well as the microbiological quality of honeyExpand
Processing of honey using polymeric microfiltration and ultrafiltration membranes.
Rejection of enzymes and elimination of yeast cells from honeys, using various mol. wt. cut off (MWCO) membranes, were examined in the clarification procedure. Use of membrane technology to produce aExpand
Honey thermal treatment effects on hydroxymethylfurfural content
Abstract The effects of honey thermal treatment on the hydroxymethylfurfural (HMF) content (temperature and time) were studied, during both transient and isothermal heating stages. Assay was carriedExpand
Determination of Viscosity of Some Australian Honeys Based on Composition
Abstract Rheological properties of four unprocessed unifloral Australian honeys (heath, tea tree, yapunya, and yellow box) and an artificial honey were analysed at 20°C. A model previously used toExpand
Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition
Abstract The effect of a unique high-temperature short-time heating treatment on natural honeys to produce both a fungi inhibition and a crystallisation delay simultaneously was evaluated. AsExpand
Problems associated with spray drying of sugar-rich foods
ABSTRACT Stickiness is a major reason that limits the spray drying of various sugar-rich food products.Higher hygrmopicity of amorphous powder, increase in solubility of sugars with temperature, andExpand
Rheology and crystallization kinetics of honey: Present status
Abstract Crystallization property of honey is a matter of interest for beekeepers, honey handlers and processors. Honey is basically a sugar syrup with about 16‐18% moisture content (wet basis). TheExpand
The Enzymes of Honey: Examination by Ionexchange Chromatography, Gel Filtration, and Starch-Gel Electrophoresis
The α-glucosidase elution pattern of a preparation from honey stored by a free-flying colony of bees resembled that from a sample of bulk honey, and a preparation containing no plant constituent was relatively unstable. Expand
The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey
Samples of Tajonal honey (Viguiera dentata) from Yucatan, Mexico with different moisture contents were studied for their physicochemical, crystallization, rheological, and thermal characteristics.Expand
Drying Behavior of Honey‐Starch Mixtures
Drying behavior of honey-starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mmExpand