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Ultrasonic studies of honey at different moisture content and temperatures

KrishiKosh

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Title Ultrasonic studies of honey at different moisture content and temperatures
 
Creator Gurpreet Kaur
 
Contributor Paramjit Singh
 
Subject Physics
thermodynamic parameters
honey
natural honey
Ultrasonic velocity
adulteration in honey
 
Description The composition of natural honey present in the world is different and India too produces
honey from various floral sources with wide variations in physicochemical and rheological
characteristics. From, last decades honey has been a prime target of adulteration for economic
gain. These artificial honey which can be made poorer in quality by adding amounts of
sucrose, commercial glucose, water and other substances, often have similar taste and
physical appearance as natural honey, but they lack the medicinal and nutritional properties of
natural honeys. Detection of adulteration in honey is difficult, but some physicochemical
properties of honey that can be easily determined which is helpful for comparison of different
honey. Ultrasound is a versatile non-destructive technique and used in the food industry in
both for the analysis and modification of foods. In the present study, the physicochemical
properties including ultrasonic velocity, density, electrical conductivity and total soluble
solids (TDS) in honey was investigated at different temperatures (20,30,40,50,60 and 70°C)
and concentrations (100, 90, 80, 70 and 60%) to have the idea of effect of water adulteration
and effect of heat on these properties. The ultrasonic velocity was found with ultrasonic
interferometer at frequency of 1 MHz and density is measured with specific gravity bottle
method. The electrical conductivity and TDS in honey was recorded from digital conductivity
and TDS meter. Some thermodynamics properties of honey like surface tension, adiabatic
compressibility, acoustic impedance, bulk modulus and intermolecular free length was also
calculated from the observed parameters which will provide a fundamental insight on its
structural organization. All the observed parameters except density were significantly vary
with the temperature and dilution. The ultrasonic velocity, density, surface tension, acoustic
impedance and bulk modulus was found to be decreases with temperature and dilution of
honey while electrical conductivity, TDS, adiabatic compressibility and intermolecular free
length was increases with the applied conditions. A significant correlation was observed
between electrical conductivity and TDS at all temperatures and concentrations.
 
Date 2016-11-08T14:06:36Z
2016-11-08T14:06:36Z
2016
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/84454
 
Language en
 
Format application/pdf
 
Publisher Punjab Agricultural University, Ludhiana