Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia.
Food Sci Technol Int. 2017 Oct;23(7):608-622. doi: 10.1177/1082013217713331. Epub 2017 Jun 14.
The effects of thermosonication on the quality of a stingless bee honey, the Kelulut, were studied using processing temperature from 45 to 90 ℃ and processing time from 30 to 120 minutes. Physicochemical properties including water activity, moisture content, color intensity, viscosity, hydroxymethylfurfural content, total phenolic content, and radical scavenging activity were determined. Thermosonication reduced the water activity and moisture content by 7.9% and 16.6%, respectively, compared to 3.5% and 6.9% for conventional heating. For thermosonicated honey, color intensity increased by 68.2%, viscosity increased by 275.0%, total phenolic content increased by 58.1%, and radical scavenging activity increased by 63.0% when compared to its raw form. The increase of hydroxymethylfurfural to 62.46 mg/kg was still within the limits of international standards. Optimized thermosonication conditions using response surface methodology were predicted at 90 ℃ for 111 minutes. Thermosonication was revealed as an effective alternative technique for honey processing.
采用 45-90℃的加工温度和 30-120 分钟的加工时间，研究了热声处理对无刺蜜蜂蜂蜜（Kelulut）质量的影响。测定了包括水活度、水分含量、颜色强度、粘度、羟甲基糠醛含量、总酚含量和自由基清除活性在内的物理化学性质。与传统加热相比，热声处理使水活度和水分含量分别降低了 7.9%和 16.6%，而分别降低了 3.5%和 6.9%。与原蜜相比，热声处理后的蜂蜜颜色强度增加了 68.2%，粘度增加了 275.0%，总酚含量增加了 58.1%，自由基清除活性增加了 63.0%。羟甲基糠醛增加到 62.46mg/kg，仍在国际标准范围内。通过响应面法优化的热声处理条件预测为 90℃，处理时间为 111 分钟。结果表明，热声处理是一种有效的蜂蜜加工替代技术。
