Processing of Honey: A Review

  title={Processing of Honey: A Review},
  author={R. 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… 

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 the

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 violations

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 a

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 heated

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 to

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 be

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.

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 biochemical



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 honey

The use of ultrafiltration membrane treated honey in food processing

Sometimes trouble occurs when honey is used as an ingredient in food processing ; for instance, poor rising during the manufacture of Castilla, and sponge cake employing honey as an ingredient,

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 to

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, and

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). The

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.

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.