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Diastase number changes during thermaland microwave processing of honey

Author

Listed:
  • 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)

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.

Suggested Citation

  • Stanisław Kowalski & Marcin Lukasiewicz & Szczepan Bednarz & Marzena Panuś, 2012. "Diastase number changes during thermaland microwave processing of honey," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(1), pages 21-26.
    • Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:123-2010-cjfs
    DOI: 10.17221/123/2010-CJFS
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    Keywords

    honey; microwave; enzymes; heating;
    All these keywords.

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