Melting of crystallized sunflower honey by high power ultrasonic method

Authors

  • Kamonyanun Phawatwiangnak Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai
  • Pilairuk Intipunya Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai

DOI:

https://doi.org/10.14456/fabj.2013.3

Keywords:

crystalized sunflower honey, high power ultrasonic, melting of crystalized honey

Abstract

This research was aimed at determining the optimum condition for melting of crystallized sunflower honey using high power ultrasonic at 26, 32.5, 39, 45.5 and 52 W. It was found that temperature in honey was increased and melting time was reduced with increasing power. By increasing the power, the color and hydroxymethylfurfural was increased but antioxidant and enzyme diastase content was reduced. The optimum melting condition was at 52 W and 1 hour melting time. At this condition, the melted honey had the highest residual antioxidant activity and enzyme diastase content with lower increasing level of hydroxymethylfurfural content. The melted honey had the highest level of brightness (L) and had the lowest a and b values. High power ultrasonic process at the optimum condition could maintain quality of the sunflower honey in a similar manner as natural honey.

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How to Cite

Phawatwiangnak, Kamonyanun, and Pilairuk Intipunya. 2017. “Melting of Crystallized Sunflower Honey by High Power Ultrasonic Method”. Food and Applied Bioscience Journal 1 (1):24-33. https://doi.org/10.14456/fabj.2013.3.

Issue

Section

Food Processing and Engineering