Microwave Facilities for Thermal Treatment of Honey

Abstract

Often we are faced with the need for thermal treatment of honey. Traditionally this is done by heating the honey. This process requires certain time consumption. Thermal treatment can be greatly accelerated by the use of microwaves. Indicators for thermal treatment and storage of honey traditionally are hydroxymethylfurfural (HMF) content and activity of enzymes. HMF is organic compound, which is created when carbohydrates are dehydrated. HMF content increases when honey is stored for long time or is thermally treated. Our objective of the study was to find out how the different types of honey heat treatment affect the honey enzyme, invertase, activity and HMF content. HMF content in honey was determined using high pressure liquid chromatography. Invertase activity is determined by spectrophotometry. The study results proved that using microwaves to thermally treat honey significantly impacts honey invertase activity and HMF content increases. Invertase activity reduction is more severe compared to the HMF content increase. Thermally treating honey with microwaves, even treating it only 10 seconds, affects the quality of honey.