دراسة تأثیر المعالجة الحراریة على الخصائص الفیزیوكیمیائیة والحیویة لعسل منطقة الوادي

Abstract

The objective of this work is to study the effect of heat treatment on the physiochemical characteristics of honey samples taken from Ouedi Souf region (album 2015, 2016, 2017, retam 2018, saharae Cosson et Dur.2016), where it was treated at -18 ° C, 50 ° C, 70 ° C, 90 ° C for 4 hours and a half plus 30 minutes for the retam's sample 2018. The results show that all samples of different types and duration of storage, which have been heated at different temperatures or freezing at -18 ° C over a period of time has maintained its pH and ranged in value between between (4.06 - 4.3). It's also shows that the thermal treatment led to electrical conductivity, specific gravity and humidity of all honey samples. Besides, it was found that the more the temperatures get increased and the duration of heating, the more total acidity and color intensity increased, too. The results showed the gradual increase in color intensity by heating or cooling from dark amber white. It also shows that the thermal treatment is minimal. She explained the high progressive results of the severity.( Fats, Sugars and protein) while the phenolic content and flavonoids are increased and in all samples that exceed the hydroxy methylfurfal treatment the allowable values (40 mg / kg). The results also showed greater efficacy against DPPH are at 90 ° C. On the other hand Retama retam 2018 samples, heated for 4.5 hours, show no efficacy against the negative bacterial strains except for the sample heated to 50 ° C. It has an efficacy against the positive strain for the gram.