EFFECT OF THERMAL, MICROWAVE AND ULTRASONIC WAVE PROCESSING ON VIETNAMESE HONEY QUALITY

Abstract

The aim of the present work is to find out if thermal, microwave and ultrasonic waves processing can affect some of the main honey quality
parameters - reductive sugar (RS), hydroxyl-methyl-furfural (HMF) and diastase number (DN) or not. The results showed that RS concentration
has been lightly fluctuated (not significantly), HMF increased (average 23.22% with thermal, 30.44% with microwave, 21.62% with ultrasonic
waves processing) but still satisfied the limit of Codex Standard 12-1981, microwave processing was observed a significant decrease of DN (reduced
to 93.09% after 30 seconds processing).