Czech J. Food Sci., 2012, 30(1):21-26 | DOI: 10.17221/123/2010-CJFS

Diastase number changes during thermaland microwave processing of honey

Stanis³aw Kowalski1, Marcin Lukasiewicz1, Szczepan Bednarz2, Marzena Panu¶1
1 Department of Carbohydrate Technology and
2 Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, University of Agricultural Krakow, Krakow, Poland

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

Published: February 29, 2012  Show citation

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Kowalski S, Lukasiewicz M, Bednarz S, Panu¶ M. Diastase number changes during thermaland microwave processing of honey. Czech J. Food Sci.. 2012;30(1):21-26. doi: 10.17221/123/2010-CJFS.
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