KINETICS OF HYDROXYMETHYLFURFURAL ACCUMULATION AND COLOR CHANGE IN HONEY DURING STORAGE IN RELATION TO MOISTURE CONTENT


Bulut L. , KILIC M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.33, ss.22-32, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 33 Konu: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1745-4549.2008.00233.x
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Sayfa Sayıları: ss.22-32

Özet

Quality reduction in honey during storage is indicated by hydroxymethylfurfural (HMF) accumulation and darkening of color. The effects of moisture content and temperature on HMF accumulation and color change in honey during storage were investigated. HMF accumulation and color change followed first- and zero-order reaction kinetics, respectively. The moisture content affected the rate of the two degradation reactions depending on the storage temperature. Reduction in moisture content caused an increase in rate constant for HMF accumulation at 20 and 30C, but there was no significant effect of moisture content at 40C. Rate constants for change in lightness and total color change values increased with increasing moisture content at 20 and 30C. The highest rate constant for change in color values was obtained at a moisture content of 18% at 40C.