Liquefying crystallized honey with ultrasonic waves用超声波液化结晶蜂蜜.pdfVIP

Original article Liquefying crystallized honey with ultrasonic waves A Thrasyvoulou J Manikis D Tselios Sericulture, School ofAgriculture, Aristotelian University of Thessaloniki; Laboratory of Apiculture,1 2 North Beekeeping Union, Thessaloniki; 3 Agriculture Research Station of Halkidiki, Agios Mammas, 63200 Nea Moudania, Greece (Received 25 May 1993; accepted 20 September 1993) Summary mdash; Ten samples of crystallized honey were divided into 3 equal parts. The first was liquified by ultrasonic waves at 23 kHz, the second by heating at 60°C for 30 mins and the third remained untreated. The time that was needed for the liquefaction of honey varied from 18 to 25 min, the energy from 0.1056 to 0.1466 kWh, and the temperature from 76 to 82°C. The quality of honey was affected by increasing hydroxymethylfurfural (HMF)levels from 6.5 ± 0.8 ppm to 11.4 ±1.4 ppm and decreas- ing diastase activity from 20.8 ± 1.8 DN to 17.4 ± 1.5 DN. Significant differences (p 0.010) were found among the HMF averages of samples liquefied by sonication and samples liquefied by heating. No differences were found among diastase activity, moisture, electrical conductivity, pH and time of recrystallization among ultrasonic and heat treatment. crystallisation / honey / ultrasound / HMF / diastase INTRODUCTION retarded further crystallization. He also revealed that high frequency sound Ultrasonic waves are sound waves with a destroys the yeast, improves the appear- higher frequency than the maximum that ance and inhibits the granulation of the can be sensed by the human ear. These product. These observations are