Authors:
Ramona Cristina Heghedűș – Mîndru, Ducu Sandu Ștef, Diana Veronica Dogaru, Gabriel Heghedűș – Mîndru
Volume 27, Issue 4S;
Pages: 530-535; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Bee honey is considered a staple food in terms of human nutrition. Bee honey has very good nutritional properties and is easily digestible. In order for bee honey to be marketed, it must comply with certain rules in terms of quality indicators. Main quality indicators of bee honey studied in this paper are: moisture content, total reducing sugars, sucrose content, acidity, mineral content and hydroxymethylfurfurol (HMF). Regarding the conditioning process of bee honey, each operation in the technological flow must be treated with care, especially when we are talking about the heating of honey and its pasteurization. Failure to comply with working parameters (temperature and time) in case of two operations can lead to negative changes in terms of physico-chemical composition of bee honey.
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