EVALUATION OF THE EFFECT OF HEATING ON ALFALFA HONEY

publication date: Sep 17, 2013
Send a summary of this page to someone via email.
Journal of Apicultural Research
Vol. 20 (2) pp.121-124
DOI
          ___
Date
June 1981
Article Title
EVALUATION OF THE EFFECT OF HEATING ON ALFALFA HONEY
Author(s)
L. A. STRANG AND P. S. DIMICK
Abstract
Flavour. colour and sugar content of honey samples were assessed after processing at 44°, 49° and 71°C for 30 min, and flash heating to 79°C followed by immediate cooling. No significant differences in flavour or colour were found according to the temperature used. The only consistent variation in contents for fructose, glucose and sucrose was a slightly greater content of sucrose at 79° than at 44°.
Keywords

 

Full text
pdf
Free to Subscribers Download button     Buy Now Download Button