Crystallization of honey is a common process of the honey industry. Liquid honey is preferred by the majority of the customers and by food companies for ease of handling. Honey is frequently heated during pasteurization in order to melt it and prevent any microbial development. Heating can degrade the primary quality criteria of honey. A better method compared to pricey and lengthy heating is preferable to pasteurize, accelerate the liquefaction and retard the formation procedure in honey. Today thesis files the work done at investigating the effect of the ultrasounds (US) in honey liquefaction, quality alteration and honey decontamination. First of all, in Chapter 1, the effect of various combinations of US treatment (power, temperature level and duration) on honey liquefaction were examined by studying the rheological properties of honey; viscosity behaviour, crystal material, propensity to re-crystallization and thermal properties. Secondly, in Chapter 2, the impacts of US on the hydroxymethylfurfural concentration and diastase activities in honey were figured out by chemical analysis and compared to that for standard heat-treated honey samples. Finally, in Chapter 3, United States treatment was investigated for honey decontamination. In addition, the in vitro antimicrobial and antifungal activities of ultrasonicated honey against numerous types of bacteria were assessed. The results gotten in this research study point to an effective application of the ultrasound innovation for the liquefaction of honey, as it accelerates its liquefaction, do not break down the quality and the intrinsic biological activity of honey was neither affected.
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