Studies on Power Ultrasound Process Optimization and Its Comparative Analysis with Conventional Thermal Processing for Treatment of Raw Honey

Janghu, Sandeep; Bera, Manab Bandhu; Nanda, Vikas; Rawson, Ashish

doi:10.17113/ftb.55.04.17.5263

Cited by 27 publications

(22 citation statements)

References 30 publications

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“…In another study on honey, after 18 months of storage at room temperature, the acidity of the rapeseed honey samples remained constant at 22.21 ± 4.62 meq/kg, a result reported by Kedzierska et al [ 66 ]. Janghu et al [ 23 ] obtained similar results regarding the decrease of the acidity value of the control sample of different types of honey analyzed and the acidity of the ultrasound-treated samples. This treatment presents an advantage in terms of product stability: a lower value of honey acidity means better product stability and inhibition of microbial growth.…”

Section: Resultsmentioning

confidence: 59%

“…Ultrasound forms free radicals in the treated honey samples. Therefore, the stronger the ultrasound treatment, the more free radicals form, which in turn can lead to the formation of HMF [ 23 , 81 , 82 ].…”

Section: Resultsmentioning

confidence: 99%

“…It was observed that treating a volume of 60 mL of honey for 8 min at an amplitude of 60% did not decrease diastase activity and did not increase HMF concentration while other physicochemical parameters such as water content, pH and color were less affected. From a microbiological viewpoint, this treatment has reduced the number of aerobic mesophilic bacteria, which makes it an alternative nonthermal technique for processing honey [ 23 ]. Ultrasonic treatment for liquefaction of crystallized honey is an advantageous alternative to conventional heat treatment.…”

Section: Introductionmentioning

confidence: 99%

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The Use of Ultrasound for Preventing Honey Crystallization

Scripcă

Amariei

2021

Foods

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The aim of this study was to evaluate the effect of ultrasound treatment for preventing honey crystallization on the physicochemical and microbiological properties of unifloral honey and polyfloral honey. Honey samples without any treatment were used as a control group for comparison. The effect of applying ultrasound treatment was evaluated by studying over time the tendency of crystallization, the rheological properties of honey and chemical and microbiological properties. The parameters analyzed for the two groups of samples (treated and untreated with ultrasound), which did not vary or had small variations during the research were water content, acidity, water activity, glucose, fructose, sucrose, glucose/water ratio, glucose/fructose ratio. The crystallization process was installed in the control samples from the first month of the study, and much later in the treated samples. The color of the untreated samples varied considerably, and the color of the treated ones remained stable or slightly varied. For the control samples, the smallest variation in hydroxymethylfurfural (HMF) concentration was in raspberry honey (5%), and the most significant variation was in honeydew honey (30%). For the treated samples, the largest variation of this parameter was found in tillia honey (127%), and the smallest variation was in rapeseed honey (26%). The microbiological quality was higher for the treated samples. In the ultrasound-treated samples of acacia honey, honeydew honey and grassland honey, yeasts, molds or standard plate counts (SPCs) were undetectable. For control samples, SPC values were <10–50 cfu/g. Ultrasound-treated samples maintained their SPC parameter levels or were thus reduced (<10–20 cfu/g). Yeasts and molds were undetectable or had value between <10 and 10 cfu/g. The yeasts and the molds ranged in the control samples between <10 and 40 cfu/g.

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Section: Resultsmentioning

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Use of Ultrasound for Preventing Honey Crystallization

Scripcă

Amariei

2021

Foods

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“…Previous studies have shown that heating at 80 °C for 15 min reduced diastase activity [8], and 60 °C is the recommended temperature for honey production and processing, which is lower than the temperature used for pasteurization of honey [21]. The results of this paper strongly indicated a conclusion that the time of deactivation of diastase activity varies from species to species, and heating at 80 °C for more than 4 h will destroy the diastase efficacy in the honeys [22].…”

Section: Discussionmentioning

confidence: 74%

Nondestructive Determination of Diastase Activity of Honey Based on Visible and Near-Infrared Spectroscopy

Huang

et al. 2019

Molecules

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The activities of enzymes are the basis of evaluating the quality of honey. Beekeepers usually use concentrators to process natural honey into concentrated honey by concentrating it under high temperatures. Active enzymes are very sensitive to high temperatures and will lose their activity when they exceed a certain temperature. The objective of this work is to study the kinetic mechanism of the temperature effect on diastase activity and to develop a nondestructive approach for quick determination of the diastase activity of honey through a heating process based on visible and near-infrared (Vis/NIR) spectroscopy. A total of 110 samples, including three species of botanical origin, were used for this study. To explore the kinetic mechanism of diastase activity under high temperatures, the honey of three kinds of botanical origins were processed with thermal treatment to obtain a variety of diastase activity. Diastase activity represented with diastase number (DN) was measured according to the national standard method. The results showed that the diastase activity decreased with the increase of temperature and heating time, and the sensitivity of acacia and longan to temperature was higher than linen. The optimum temperature for production and processing is 60 °C. Unsupervised clustering analysis was adopted to detect spectral characteristics of these honeys, indicating that different botanical origins of honeys can be distinguished in principal component spaces. Partial least squares (PLS) and least squares-support vector machine (LS-SVM) algorithms were applied to develop quantitative relationships between Vis/NIR spectroscopy and diastase activity. The best result was obtained through Gaussian filter smoothing-standard normal variate (GF-SNV) pretreatment and the LS-SVM model, known as GF-SNV-LS-SVM, with a determination coefficient (R2) of prediction of 0.8872, and root mean square error (RMSE) of prediction of 0.2129. The overall results of this paper showed that the diastase activity of honey can be determined quickly and non-destructively with Vis/NIR spectral methods, which can be used to detect DN in the process of honey production and processing, and to maximize the nutrient content of honey.

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“…Ultrasound is also applied as a pretreatment in many of the processing methods such as extraction, drying, freezing etc. to increase the efficiency of the process (Rawson et al 2011a, b;Krishnan et al 2015;Sunil et al 2017;Janghu et al 2017). The sound range employed is divided into high frequency, low energy diagnostic ultrasound and low frequency, high energy power ultrasound (Dolatowski et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound treatment on dehulling efficiency of blackgram

et al. 2018

Self Cite

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Present study was conducted to evaluate the effect of Power ultrasound, on dehulling efficiency, dhal yield, dehulling loss and total colour difference of black gram using response surface methodology. Nine treatments were performed with variation in ultrasound power 343-525 W and treatment time 1-3.5 h. It was observed that ultrasound treatment significantly improved the dehulling efficiency and dhal yield of the black gram and reduced the dehulling loss. The optimized treatment condition obtained for optimum dehulling yield (75.71%), dhal yield (74.63%) dehulling loss (12.72%), and total colour difference (5.08) was ultrasound power of 513.39 W and exposure time of 2.12 h. Moreover the blackgram pretreated with ultrasound required lesser cooking time when compared to soaked alone sample. The SEM analysis revealed the significant effect of ultrasound on the blackgram kernel which led to uniform cavitation of the surface of the kernel compared to the soaked sample without ultrasound treatment. In food industry blackgram is preprocessed i.e. soaked and cooked to produce various soups, canned products, batter, snack foods etc. Hence ultrasonic treatment can be applied to improve and facilitate a faster dehulling efficiency, with added advantage of increased soaking rate and a decrease in the cooking time for blackgram.

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Studies on Power Ultrasound Process Optimization and Its Comparative Analysis with Conventional Thermal Processing for Treatment of Raw Honey

Cited by 27 publications

References 30 publications

The Use of Ultrasound for Preventing Honey Crystallization

The Use of Ultrasound for Preventing Honey Crystallization

Nondestructive Determination of Diastase Activity of Honey Based on Visible and Near-Infrared Spectroscopy

Effect of ultrasound treatment on dehulling efficiency of blackgram

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