Deterioration of the Colour of Honey

Abstract

SUMMARYTests were carried out on various types of Western Australian honey to determine the the relationship between time, temperature and colour deterioration. The darkening in colour at 43, 46, 50, 60, 70 and 80°C was measured; results are tabulated to show the time and temperature required to produce an increase of 1, 5 and 10 mm on the Pfund scale. It was found a) that honey from Dryandra sessilis darkened approximately twice as rapidly as the other honeys, and (b) that the period at a given temperature which produced 10 mm Pfund darkening in honey was of the same order as the period producing 3 mg/HMF per 100 g honey.