Processing of Honey: A Review

@article{Subramanian2007ProcessingOH,
  title={Processing of Honey: A Review},
  author={R. Subramanian and H. Umesh Hebbar and Navin Kumar Rastogi},
  journal={International Journal of Food Properties},
  year={2007},
  volume={10},
  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… 

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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

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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.

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