2020_Effect of Processing and Storage Conditions on Quality of Malaysian Honey
| Format: | General Document |
|---|
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| building | INTELEK Repository |
| collection | Online Access |
| collectionurl | https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection3 |
| copyright | Copyright©PWB2025 |
| country | Malaysia |
| date | 2021-01-27 |
| format | General Document |
| id | 15598 |
| institution | UniSZA |
| internalnotes | Sila masukkan subject wajib Dissertations, Academic untuk semua tesis.. Terima kasih |
| originalfilename | 15598_4a745b5967df426.pdf |
| person | Anis Mastura Binti Ahmad Fuad |
| recordtype | oai_dc |
| resourceurl | https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15598 |
| sourcemedia | Server storage Scanned document |
| spelling | 15598 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15598 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection3 General Document Malaysia Library Staff (Top Management) Library Staff (Management) Library Staff (Support) Terengganu Faculty of Bio-resources & Food Industry English application/pdf 1.5 Server storage Scanned document Universiti Sultan Zainal Abidin UniSZA Private Access UNIVERSITI SULTAN ZAINAL ABIDIN SAMBox 2.3.4; modified using iTextSharp™ 5.5.10 ©2000-2016 iText Group NV (AGPL-version) 139 Copyright©PWB2025 2021-01-27 15598_4a745b5967df426.pdf Anis Mastura Binti Ahmad Fuad 2020_Effect of Processing and Storage Conditions on Quality of Malaysian Honey Honey is produced by honeybees or stingless bees and its quality can be measured by observing the physicochemical properties. It is highly concentrated with sugar and contains mostly glucose and fructose, which will crystallise during storage that may affect the quality of honey, and influence consumers’ acceptability. Conventional heating is a common treatment applied to honey to preserve its quality and facilitate packaging. The treatment will reduce the viscosity and moisture level of honey, destroy yeasts, liquefy crystals, and delay crystallisation. However, conventional heating may increase the hydroxymethyfurfural (HMF) content in honey which is a potential carcinogen to human and lead to quality deterioration. Alternatively, the use of microwave and ultrasound to treat honey can minimize the heat exposure. This study was conducted to determine the influence of storage time and temperature on the quality of selected Malaysian honey, to evaluate the quality of honey treated with different techniques, and to investigate the effect of thermal treatment on its quality during storage. The quality of honey was determined from physical analysis (turbidity, colour, pH, water activity, and moisture content), crystallization behaviour using Differential Scanning Calorimeter (DSC), sugar composition by using a High Performance Liquid Chromatography (HPLC), and HMF analysis using White method. Initially, Tualang, Kelulut, Gelam, and Acacia honeys were stored at different temperatures (-20, 4 and 25 oC) up to 180 days. The selected samples were then treated at different conditions; 50 90 oC for 1-60 min using conventional heating, 100-1000 W for 10-60 s using microwave, and 50-90% amplitude for 10-30 min using ultrasound technique. The formation of crystals in Tualang honey was the greatest at 4 oC as the area under the DSC curve was the widest. Based on the results, Tualang honey was chosen to be further analysed after being treated with different techniques. The best condition for each treatment was determined at 70 oC for 15 min using conventional heating, 550 W for 10 s for microwave treatment, and 70% amplitude for 10 min using ultrasound treatment. This study also points out that the use of ultrasound treatment slowed down the HMF formation compared to conventional heating and microwave treatment. However, conventional heating was selected for storage study at 4 and 25 oC for 180 days as it was a common practice among honey producers in Malaysia. After 180 days, there was no visible crystals were formed in samples stored at both storage temperatures. Heat treatment apparently could maintain the quality of Tualang honey by inhibiting the crystallisation process. Moreover, it can be highlighted that 4 oC was the most preferable temperature to store Tualang honey as the increment of HMF value was slower than 25 oC, thus it can maintain the quality of honey for a longer period of time. Processing Honey—Processing Dissertations, Academic Sila masukkan subject wajib Dissertations, Academic untuk semua tesis.. Terima kasih Food Processing Food Storage Thesis |
| spellingShingle | 2020_Effect of Processing and Storage Conditions on Quality of Malaysian Honey |
| state | Terengganu |
| subject | Processing Dissertations, Academic |
| summary | Honey is produced by honeybees or stingless bees and its quality can be measured by observing the physicochemical properties. It is highly concentrated with sugar and contains mostly glucose and fructose, which will crystallise during storage that may affect the quality of honey, and influence consumers’ acceptability. Conventional heating is a common treatment applied to honey to preserve its quality and facilitate packaging. The treatment will reduce the viscosity and moisture level of honey, destroy yeasts, liquefy crystals, and delay crystallisation. However, conventional heating may increase the hydroxymethyfurfural (HMF) content in honey which is a potential carcinogen to human and lead to quality deterioration. Alternatively, the use of microwave and ultrasound to treat honey can minimize the heat exposure. This study was conducted to determine the influence of storage time and temperature on the quality of selected Malaysian honey, to evaluate the quality of honey treated with different techniques, and to investigate the effect of thermal treatment on its quality during storage. The quality of honey was determined from physical analysis (turbidity, colour, pH, water activity, and moisture content), crystallization behaviour using Differential Scanning Calorimeter (DSC), sugar composition by using a High Performance Liquid Chromatography (HPLC), and HMF analysis using White method. Initially, Tualang, Kelulut, Gelam, and Acacia honeys were stored at different temperatures (-20, 4 and 25 oC) up to 180 days. The selected samples were then treated at different conditions; 50 90 oC for 1-60 min using conventional heating, 100-1000 W for 10-60 s using microwave, and 50-90% amplitude for 10-30 min using ultrasound technique. The formation of crystals in Tualang honey was the greatest at 4 oC as the area under the DSC curve was the widest. Based on the results, Tualang honey was chosen to be further analysed after being treated with different techniques. The best condition for each treatment was determined at 70 oC for 15 min using conventional heating, 550 W for 10 s for microwave treatment, and 70% amplitude for 10 min using ultrasound treatment. This study also points out that the use of ultrasound treatment slowed down the HMF formation compared to conventional heating and microwave treatment. However, conventional heating was selected for storage study at 4 and 25 oC for 180 days as it was a common practice among honey producers in Malaysia. After 180 days, there was no visible crystals were formed in samples stored at both storage temperatures. Heat treatment apparently could maintain the quality of Tualang honey by inhibiting the crystallisation process. Moreover, it can be highlighted that 4 oC was the most preferable temperature to store Tualang honey as the increment of HMF value was slower than 25 oC, thus it can maintain the quality of honey for a longer period of time. |
| title | 2020_Effect of Processing and Storage Conditions on Quality of Malaysian Honey |
| title_full | 2020_Effect of Processing and Storage Conditions on Quality of Malaysian Honey |
| title_fullStr | 2020_Effect of Processing and Storage Conditions on Quality of Malaysian Honey |
| title_full_unstemmed | 2020_Effect of Processing and Storage Conditions on Quality of Malaysian Honey |
| title_short | 2020_Effect of Processing and Storage Conditions on Quality of Malaysian Honey |
| title_sort | 2020_effect of processing and storage conditions on quality of malaysian honey |