Thermal treatment effect on the biochemical composition of honey samples

Thermal treatment of honey is commonly carried out to prevent honey from fermentation, crystallization and to facilitate bottling. However, this treatment is known to change the biochemical composition of honey and its quality. In the present study, three honey samples, namely the Tualang, Gelam and...

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Main Author:	Adnan, Nur Ardawati
Format:	Thesis
Language:	English
Published:	2014
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/id/eprint/78320/1/NurArdawatiAdnanMFCHE20141.pdf
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spelling	my-utm-ep.783202018-08-26T11:51:46Z Thermal treatment effect on the biochemical composition of honey samples 2014-01 Adnan, Nur Ardawati TP Chemical technology Thermal treatment of honey is commonly carried out to prevent honey from fermentation, crystallization and to facilitate bottling. However, this treatment is known to change the biochemical composition of honey and its quality. In the present study, three honey samples, namely the Tualang, Gelam and Acacia honey were pasteurized at 63 °C for 30 minutes and heat treated at 90 °C for 60 minutes. The study showed that heat treatment at 90 °C up to 30 minutes successfully reduced the moisture content of honey samples to the range of 17.0-19.8 %. The moisture content of less than 20 % is required to reduce the rate of fermentation and crystallization. The biochemical composition of fresh and thermal treated honey samples (90 °C for 30 minutes) such as macro-nutrients (sugars, crude protein, diastase, invertase, glucose oxidase, amino acids and crude fat) and micro-nutrients (minerals and water-soluble vitamins) were analysed and compared statistically. The result of the Principal Component Analysis (PCA) highlighted that diastase, panthotenic acid and crude fat were the most affected parameters after thermal treatment with the first principal component covered for 86.4 % of the total variance. The degradation of diastase and invertase due to the thermal proteolytic digestion contributed to the increment of most amino acids, particularly cystine, histidine, tyrosine and valine. In general, Tualang, Gelam and Acacia honey samples responded differently towards thermal treatment. This was because of the difference in their initial biochemical composition. 2014-01 Thesis http://eprints.utm.my/id/eprint/78320/ http://eprints.utm.my/id/eprint/78320/1/NurArdawatiAdnanMFCHE20141.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:80007 masters Universiti Teknologi Malaysia, Faculty of Chemical and Energy Engineering Faculty of Chemical and Energy Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Adnan, Nur Ardawati Thermal treatment effect on the biochemical composition of honey samples
description	Thermal treatment of honey is commonly carried out to prevent honey from fermentation, crystallization and to facilitate bottling. However, this treatment is known to change the biochemical composition of honey and its quality. In the present study, three honey samples, namely the Tualang, Gelam and Acacia honey were pasteurized at 63 °C for 30 minutes and heat treated at 90 °C for 60 minutes. The study showed that heat treatment at 90 °C up to 30 minutes successfully reduced the moisture content of honey samples to the range of 17.0-19.8 %. The moisture content of less than 20 % is required to reduce the rate of fermentation and crystallization. The biochemical composition of fresh and thermal treated honey samples (90 °C for 30 minutes) such as macro-nutrients (sugars, crude protein, diastase, invertase, glucose oxidase, amino acids and crude fat) and micro-nutrients (minerals and water-soluble vitamins) were analysed and compared statistically. The result of the Principal Component Analysis (PCA) highlighted that diastase, panthotenic acid and crude fat were the most affected parameters after thermal treatment with the first principal component covered for 86.4 % of the total variance. The degradation of diastase and invertase due to the thermal proteolytic digestion contributed to the increment of most amino acids, particularly cystine, histidine, tyrosine and valine. In general, Tualang, Gelam and Acacia honey samples responded differently towards thermal treatment. This was because of the difference in their initial biochemical composition.
format	Thesis
qualification_level	Master's degree
author	Adnan, Nur Ardawati
author_facet	Adnan, Nur Ardawati
author_sort	Adnan, Nur Ardawati
title	Thermal treatment effect on the biochemical composition of honey samples
title_short	Thermal treatment effect on the biochemical composition of honey samples
title_full	Thermal treatment effect on the biochemical composition of honey samples
title_fullStr	Thermal treatment effect on the biochemical composition of honey samples
title_full_unstemmed	Thermal treatment effect on the biochemical composition of honey samples
title_sort	thermal treatment effect on the biochemical composition of honey samples
granting_institution	Universiti Teknologi Malaysia, Faculty of Chemical and Energy Engineering
granting_department	Faculty of Chemical and Energy Engineering
publishDate	2014
url	http://eprints.utm.my/id/eprint/78320/1/NurArdawatiAdnanMFCHE20141.pdf
_version_	1747817960451342336

Thermal treatment effect on the biochemical composition of honey samples

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