COMPARISON AND EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ADULTERATIONS IN PRODUCED HONEYS OF SHIRAZ PROVINCE IN DIFFERENT SEASONS

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GHEYSARI H.R.; HAMIDIAN SHIRAZI A.R.

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Journal: Iranian Food Science and Technology Research Journal Year:2009 | Volume:4 | Issue:2 Page(s): 57-69

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Title

COMPARISON AND EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ADULTERATIONS IN PRODUCED HONEYS OF SHIRAZ PROVINCE IN DIFFERENT SEASONS

Author(s)

GHEYSARI H.R. | HAMIDIAN SHIRAZI A.R. | Issue Writer Certificate

Keywords

HONEYQ2

ADULTERATIONQ2

SEASONQ4

PHYSICOCHEMICAL PROPERTIESQ2

Abstract

HONEY is a plant extract that is gathered with bee and saved in comb after some modification. The apparent properties of HONEY, for example color, flavor and concentration, depend on rearing region of bee, climate and harvest SEASON. The aim of this study was to investigate quality and ADULTERATION in HONEYs that were presented in shiraz province. 96 samples of HONEY during 4 SEASONs (2007-2008) were collected. All the samples were evaluated by some tests such as diagnosis of artificial sugar, diastase activity, Hydroxy Methyl Furfural (HMF), determination of reducing sugars, saccharose, fructose to glucose ratio, pH, free acidity, moisture, ash, electrical conductivity, Suspended Solids (S.S) and deviation of polarized light. After statistical analysis of data, we concluded that in spring, summer, autumn and winter SEASONs, 25%, 37.5%, 16.7% and 48.53% of HONEY samples and totally %31.25 of whole samples of HONEY was recited is in a way of spurious. According to this results, it is proposed that using simple, fast, cheap and reliable laboratory methods for studying of ADULTERATIONs in HONEYs that were presented (traditional and factorial packed) and following by related organization to prevent these instances.

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APA: Copy

GHEYSARI, H.R., & HAMIDIAN SHIRAZI, A.R.. (2009). COMPARISON AND EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ADULTERATIONS IN PRODUCED HONEYS OF SHIRAZ PROVINCE IN DIFFERENT SEASONS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 4(2), 57-69. SID. https://sid.ir/paper/143600/en

Vancouver: Copy

GHEYSARI H.R., HAMIDIAN SHIRAZI A.R.. COMPARISON AND EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ADULTERATIONS IN PRODUCED HONEYS OF SHIRAZ PROVINCE IN DIFFERENT SEASONS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2009;4(2):57-69. Available from: https://sid.ir/paper/143600/en

IEEE: Copy

H.R. GHEYSARI, and A.R. HAMIDIAN SHIRAZI, “COMPARISON AND EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ADULTERATIONS IN PRODUCED HONEYS OF SHIRAZ PROVINCE IN DIFFERENT SEASONS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 4, no. 2, pp. 57–69, 2009, [Online]. Available: https://sid.ir/paper/143600/en

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