Periodical changes in quality parameters of honey during storage and processing

K. Vijayakumar, N. Bhat, T. Neethu, T. Nayimabanu, HL Nithin Kumar
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Abstract

The effect of storage upto 15 months on apiary honey with an increase in storage period upto 15 months resulted in an increase in the refractive index, pfund value, TRS, glucose, HMF and yeast and decrease in the moisture, pH and sucrose levels. The properties of honey changed with the advancement of storage. The honey when subjected to indirect heating at different temperatures revealed that moisture content of honey was reduced when heated beyond 50 0C. A slight variation in TRS content was also observed. In addition to that, the increasing trend in HMF content of honey with the increasing temperature was found. The observation on yeast population in honey exhibited significant growth during the storage. The pollen and yeast counts of processed and unprocessed honey were reduced significantly from 53,760.33 to 38,132.67 and 47,927.33 to 1734.33, respectively.
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蜂蜜在贮存和加工过程中质量参数的周期性变化
蜂房蜂蜜贮藏15个月后,其折射率、pfund值、TRS、葡萄糖、HMF和酵母菌含量增加,水分、pH和蔗糖含量降低。蜂蜜的性质随贮藏时间的推移而发生变化。在不同温度下对蜂蜜进行间接加热的结果表明,当加热温度超过500℃时,蜂蜜的水分含量降低。TRS含量也有轻微的变化。此外,蜂蜜中HMF含量随温度的升高有增加的趋势。蜂蜜中酵母菌的数量在贮藏过程中有明显的增长。加工和未加工蜂蜜的花粉和酵母菌数量分别从53,760.33减少到38,132.67和47,927.33减少到1734.33。
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