EVALUATION OF THE EFFECT OF HEATING ON ALFALFA HONEY
L. A. STRANG AND P. S. DIMICK
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°.