Akademik Veri Yönetim Sistemi
Food and Bioprocess Technology, cilt.19, sa.1, 2026 (SCI-Expanded, Scopus)
Honey, as a concentrated sugar solution, is prone to crystallization. However, heat-induced decrystallization negatively affects the natural quality. In this study, the formation of hydroxymethylfurfural (HMF) during the decrystallization of crystallized honey was investigated under various temperature and time conditions. Additionally, selected physicochemical parameters, including moisture content, pH, electrical conductivity, color (Hunter lab), browning index (BI), and antioxidant properties, were investigated. The study was carried out on four different crystallized honey samples and at four different temperatures: 45 °C, 55 °C, 65 °C, and 85 °C. The results demonstrated that this crystallized honey dissolved more slowly at lower temperatures, whereas higher temperatures accelerated the dissolution process. These findings also showed that HMF formation was slower in honey exposed to high temperatures for short periods of time. The antioxidant and physicochemical properties of honey exposed to short-term heating did not change significantly. In conclusion, a temperature range of 55–65 °C was identified as more suitable for honey decrystallization. Nonetheless, further studies are necessary to evaluate the effects of heat treatment on the enzyme activity in honey.