Ultrasound-assisted liquefaction of honey

dc.contributor
Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.contributor.author
Kabbani, Dania
dc.date.accessioned
2014-06-06T11:50:37Z
dc.date.available
2014-06-06T11:50:37Z
dc.date.issued
2014-03-28
dc.identifier.uri
http://hdl.handle.net/10803/144664
dc.description.abstract
Crystallization of honey is a common process of the honey industry. Liquid honey is preferred by most of the consumers and by food companies for ease of handling. Honey is commonly heated during pasteurization in order to liquefy it and inhibit any microbial growth. However, heating can degrade the main quality parameters of honey. A better method compared to expensive and time-consuming heating is desirable to pasteurize, accelerate the liquefaction and retard the crystallization process in honey. The present thesis documents the work done at investigating the effect of the ultrasounds (US) in honey liquefaction, quality alteration and honey decontamination. Firstly, in Chapter 1, the effect of different combinations of US treatment (power, temperature and duration) on honey liquefaction were evaluated by studying the rheological properties of honey; viscosity behaviour, crystal content, tendency to re-crystallization and thermal properties. Secondly, in Chapter 2, the effects of US on the hydroxymethylfurfural concentration and diastase activities in honey were determined by chemical analysis and compared with that for standard heat-treated honey samples. Thirdly, in Chapter 3, US treatment was investigated for honey decontamination. In addition, the in vitro antimicrobial and antifungal activities of ultrasonicated honey against several types of microorganisms were evaluated. The results obtained in this research point to a successful application of the ultrasound technology for the liquefaction of honey, as it speeds up its liquefaction, do not degrade the quality and the intrinsic biological activity of honey was neither affected.
eng
dc.format.extent
189 p.
dc.format.mimetype
application/pdf
dc.language.iso
eng
dc.publisher
Universitat Politècnica de Catalunya
dc.rights.license
L'accés als continguts d'aquesta tesi queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-sa/3.0/es/
dc.rights.uri
http://creativecommons.org/licenses/by-nc-sa/3.0/es/
*
dc.source
TDX (Tesis Doctorals en Xarxa)
dc.title
Ultrasound-assisted liquefaction of honey
dc.type
info:eu-repo/semantics/doctoralThesis
dc.type
info:eu-repo/semantics/publishedVersion
dc.subject.udc
663/664
cat
dc.contributor.director
Sepulcre Sánchez, Francesc
dc.embargo.terms
cap
dc.rights.accessLevel
info:eu-repo/semantics/openAccess
dc.identifier.dl
B 15997-2014


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