Kristallenmiş Çiçek Balının Sıvılaşma Hızının Artırılmasının Deneysel İncelenmesi

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 (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 (18 dm3) was liquefied in an air-type oven at 50oC using two different methods (conventional and mechanical vibratory). During liquefaction, time-dependent temperature changes were determined in honey’s x and y axes. Moisture, diastase, proline, and HMF (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.