Study on Power Ultrasound Optimization and Its Comparison with Conventional Thermal Processing for Treatment of Raw Honey

Sandeep Janghu1,2orcid tiny, Manab B. Bera2orcid tiny, Vikas Nanda2orcid tiny and Ashish Rawson3*orcid tiny


1Department of Food Product Development, IIFPT, MoFPI, Thanjavur, 613005 Tamil Nadu, India
2Department of Food Engineering and Technology, SLIET, Longowal, 148106 Sangrur, Punjab, India
3Department of Food Safety and Quality Testing, IIFPT, MoFPI, Thanjavur, 613005 Tamil Nadu, India

Article history:
Received: March 17, 2017
Accepted: October 30, 2017

Key words:
power ultrasound, amplitude, diastase activity, HMF, thermal processing

The present study was done to optimize the power ultrasound processing for maximizing diastase activity of and minimizing hydroxymethylfurfural (HMF) content in honey using response surface methodology. Experimental design with treatment time (1-15 min), amplitude (20-100 %) and volume (40-80 mL) as independent variables under controlled temperature conditions was studied and it was concluded that treatment time of 8 min, amplitude of 60 % and volume of 60 mL give optimal diastase activity and HMF content, i.e. 32.07 Schade units and 30.14 mg/kg, respectively. Further thermal profile analyses were done with initial heating temperatures of 65, 75, 85 and 95 ºC until temperature of honey reached up to 65 ºC followed by holding time of 25 min at 65 ºC, and the results were compared with thermal profile of honey treated with optimized power ultrasound. The quality characteristics like moisture, pH, diastase activity, HMF content, colour parameters and total colour difference were least affected by optimized power ultrasound treatment. Microbiological analysis also showed lower counts of aerobic mesophilic bacteria and in ultrasonically treated honey than in thermally processed honey samples complete destruction of coliforms, yeasts and moulds. Thus, it was concluded that power ultrasound under suggested operating conditions is an alternative nonthermal processing technique for honey.

*Coresponding author:  email3,