Melting of crystallized sunflower honey by high power ultrasonic method

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.