Quality of Honeys Influenced by Thermal TreatmentLWT - Food Science and Technology, Volume 41, Issue 8, November 2008, Pages 1396-1399
Abstract: Honey producers have been heating honeys at mild temperatures below 100 °C chiefly in order to prevent post-bottling crystallization. In this study, we aimed to determine the effects of thermal treatment on the HMF content of honeydew and floral honey during the isothermal heating process at mild temperatures.
Water content, formol number, total acidity, pH value and minerals were also determined in both honey types as their characteristics differ with composition, which is able to affect the rate of HMF formation…
Our results show that the excessive HMF content might be related to primitive storage conditions rather than overheating.
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