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Microwave and infrared heat processing of honey and its quality.

Umesh Hebbar, H. and Nandini, K. E. and Lakshmi, M. C. and Subramanian, R. (2003) Microwave and infrared heat processing of honey and its quality. Food Science and Technology Research, 9 (1). pp. 49-53.

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Abstract

Application of microwaves and IR radiation in the thermal processing of honey was investigated, and their effects on the physicochemical properties and microbiological quality of the honey were studied. Microwave heating provided a rapid means of achieving the desired level of yeast reduction with reduced thermal damage. Though different combinations of heating duration and microwave power intensity achieved the commercially-acceptable level of yeast reduction in honey, heating for a shorter duration (15 s) at a higher power intensity (16 W/g) was desirable in terms of the lower hydroxymethylfurfural value (3.8 mg/kg) and higher diastase activity (12.0) obtained. IR heating was not as rapid as microwave heating, but achieved the desired results in a relatively short period (3-4 min) offering advantages over the conventional method.

Item Type: Article
Uncontrolled Keywords: HEATING-; HONEYS-; IRRADIATION-; MICROBIOLOGICAL-QUALITY; MICROWAVES-; PHYSICAL-PROPERTIES; IR-IRRADIATION; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2011 11:18
Last Modified: 21 Dec 2016 11:31
URI: http://ir.cftri.com/id/eprint/7568

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