Diastase number changes during thermaland microwave processing of honey

Stanisław Kowalski, Marcin Lukasiewicz, Szczepan Bednarz and Marzena Panuś
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Stanisław Kowalski: Department of Carbohydrate Technology and
Marcin Lukasiewicz: Department of Carbohydrate Technology and
Szczepan Bednarz: Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, University of Agricultural Krakow, Krakow, Poland
Marzena Panuś: Department of Carbohydrate Technology and

Czech Journal of Food Sciences, 2012, vol. 30, issue 1, 21-26

Abstract: The presented paper covers the preliminary studies on microwave inactivation of honey enzymes described as diastase number (DN). All the investigations were done on commercially available honey from Polish local market. Microwave processes were compared to the conventional ones. In the case of conventional conditions, the constant rate of diastase enzyme inactivation was estimated using the first order kinetics. In the case of microwave heated samples, it was impossible to establish the rate constant; however, the investigation proved the suitability of such kind of processing for short-term thermal treatment of honey.

Keywords: honey; microwave; enzymes; heating (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:123-2010-cjfs

DOI: 10.17221/123/2010-CJFS

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