Optical Determination of the Effects by Thermal Treatment (TT) in Honey of <i>Apis mellifera</i>Bees

• 作者: Antonio Rodríguez Martínez Miguel A?ngel Basurto Pensado Pablo Broca Quevedo R. J. Romero
• 来源期刊: 农业化学和环境(英文)
• 学科: 农学
• 关键词: Heat Treatment Spectroscopy Food CONSERVATION HONEY
• 年，卷（期）: 2020,（2）
• 页码范围: 37-47
• 页数: 11页
• 分类号: S89

摘要

Spectroscopy in the UV-Vis and NIR ranges of light provides great convenience for the characterization and evaluation of the characteristics and optical modifications that occur during life, the processes for the preparation of some food in order to modify their characteristics or eliminate Micro-organisms that can affect their quality and shelf life, work is carried out at elevated temperatures, even above 100°C. The study has made it possible to identify changes in the Absorbance, Transmittance and Optical Intensity of Apis mellifera honey from four different botanical sources and States of the Mexican Republic: Citrus (Citrus) from the state of Veracruz, Mangle (Rizophora mangle) of the Pacific zone of the state of Sinaloa, Polyfloralis of the state of Morelos and Polyfloralis of the state of Tabasco.