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Melting of crystallized sunflower honey by high power ultrasonic method |
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| รหัสดีโอไอ | |
| Creator | Rojjarej Nunta and Pilairuk Intipunya |
| Title | Melting of crystallized sunflower honey by high power ultrasonic method |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2556 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 1 |
| Journal No. | 1 |
| Page no. | 24-33 |
| Keyword | crystallized sunflower honey, high power ultrasonic, melting of crystallized honey |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/76986 |
| ISSN | 2286-8615 |
| Abstract | This research was aimed at determining the optimum condition for melting of crystallized sunflower honey using high power ultrasonic at 26, 32.5, 39, 45.5 and52 W. It was found that temperature in honey was increased and melting time was reduced with increasing power. By increasing the power, the color and hydroxymethylfurfural was increased but antioxidant and enzyme diastase content was reduced. The optimum meltingcondition was at 52 W and 1 hour melting time. At this condition, the melted honey had the highest residual antioxidant activity and enzyme diastase content with lower increasing level of hydroxymethylfurfural content. The melted honey had the highest level of brightness (L) andhad the lowest a and b values. High power ultrasonic process at the optimum condition couldmaintain quality of the sunflower honey in a similar manner as natural honey. |
