Experimental Investigation of Increasing the Liquefaction Velocity of Crystallized Flower Honey

Authors : Mithat AKGÜN, Turgay ŞAHİN

Pages : 97-109

Doi:10.54370/ordubtd.1314245

View : 37 | Download : 27

Publication Date : 2023-06-30

Article Type : Research Paper

Abstract :After the honey is harvested from the bee colony, it is removed from the honeycomb with mechanization and stored as a liquid in cans or barrels. Honey crystallizes depending on the chemical structure, type of its, and impurity or ambient temperature. In Turkey, liquid insert ignore into journalissuearticles values(wax); honey is generally not consumed as crystallized. For this reason, honey is liquefied and packaged again. When the honey crystallizes, which is stored in tin cans, an air oven or hot water pool is usually used as a liquefaction medium. The liquefaction time of honey depends on the type of its, melting medium, the ambient temperature, and the geometry of the honey container. As the ambient temperature and melting time increase, both chemical and color-taste changes occur in honey. In this experimental study, crystallized honey stored in tin cans insert ignore into journalissuearticles values(18 dm3); was liquefied in an air-type oven at 50oC using two different methods insert ignore into journalissuearticles values(conventional and mechanical vibratory);. During liquefaction, time-dependent temperature changes were determined in honey’s x and y axes. Moisture, diastase, proline, and HMF insert ignore into journalissuearticles values(Hidroksimetilfurfural); changes in the heat-treated honey were measured. As a result of the obtained data, it was determined that the mechanical vibration liquefaction time was 35% shorter than the conventional liquefaction time. At the end of the heat treatment with both methods, the change of chemical values in honey was found to be in accordance with the Turkish Food Code.
Keywords : çiçek balı, kristalizasyon, balın özellikleri, sıvılaştırma metotları, mekanik titreşim