EFFECT OF TEMPORARY THERMIC TREATMENTS ON THE QUALITY OF SOME EGYPTIAN BEE HONEYS | ||||
| Journal of Plant Protection and Pathology | ||||
| Article 7, Volume 30, Issue 9, September 2005, Page 5653-5660 PDF (91.64 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jppp.2005.239179 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| A. M. M. Mazeed, | ||||
| Department of Economic Entomology and Pesticides, Faculty of Agriculture, Cairo University, Giza, Egypt | ||||
| Abstract | ||||
| Three honey types 01 different botanical origin wer!:: ~eated in a water bath at40·C. 50·C. and 60'C for half, one and two hours. Hydroxymethylfurfural (HMF), enzymes activity. including diastase. invertase. and catalase, and both proline content and electrical conductivity (EC) were determined for all samples before and after heating treatments. The obtained results indicated an increase 01 HMF content with increasinq temperature degree and period with different ratios according to honey types. For all enzymes under study, there was a tendency of activity declining with increasing of heating temperature and period. After two hours of exposure period at 60'C. the rate of activity declining was greater in catalase (87%) than diastase (63%) and invertase (56%). Proline content as well as electrical conductivity did not show sensitivity towards both healing temperature and period. | ||||
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