Published in Scientific Papers. Series A. Agronomy, Vol. LXVII, Issue 1
Written by Maria POPA, Mirel GLEVITZKY, Gabriela-Alina DUMITREL, Dorin-Victor POPA, Ana VÎRSTA
Due to the low pH, water activity and high sugar content, honey is one of the healthiest food products. Few biological hazards are associated with the product, due to its composition. The hydroxymethylfurfural (HMF) content is recognized as a parameter that affects the freshness of honey. The content tends to increase during processing or due to long storage. The aim of this paper is to assess the physico-chemical quality of polyfloral honey from Alba County, Romania. The research was carried out on a sample of honey whose initial HMF values was 2.1 mg HMF/kg honey. The simulation of honey processing was carried out at temperatures between 30 and 100°C, and the treatment time varied between 30 and 300 min. The statistical correlation between the thermal treatment applied to the honey and time, calculated from the results obtained, represents an argument for a unique direction of hydroxymethylfurfural content.
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